Description
This Turkey Roulade with Cranberry Stuffing is a flavorful and elegant dish perfect for a family dinner or festive occasion. Tender turkey breast is flattened, stuffed with a savory mixture of whole wheat bread, fresh herbs, and vegetables, then rolled and roasted to juicy perfection. Served with a rich homemade gravy, this recipe combines wholesome ingredients and comforting flavors for a satisfying meal.
Ingredients
Scale
Turkey and Stuffing
- 1 large boneless turkey breast (approx. 2.5 lbs)
- 5 oz whole wheat French bread, cubed
- 1/2 medium onion, minced
- 1 large celery stalk, minced
- 4 fresh sage leaves, minced
- 1/4 cup fresh parsley, chopped
- 1 large egg, beaten
- 2 cups chicken broth
- Salt to taste
- Butter, for brushing
Gravy
- Butter (about 2 tbsp)
- Flour (about 2 tbsp)
- Chicken broth (about 2 cups)
- Salt and seasonings to taste
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for roasting your stuffed turkey roulade.
- Flatten the Turkey Breast: Using a meat mallet, gently pound the boneless turkey breast until it is about ½ inch thick. This will make it easier to roll and cook evenly.
- Prepare the Stuffing: In a large mixing bowl, combine the whole wheat bread cubes, minced onion, celery, fresh sage, chopped parsley, beaten egg, and chicken broth. Mix everything well to create a moist, flavorful stuffing.
- Assemble the Roulade: Spread the prepared stuffing evenly over the flattened turkey breast. Carefully roll the turkey breast tightly around the stuffing and secure it firmly with cooking twine to hold its shape during roasting.
- Roast the Turkey: Place the roulade in a roasting pan. Brush the outside with melted butter and season with salt. Cover the pan with foil and roast in the preheated oven for approximately 60 minutes or until the turkey is cooked through and juices run clear.
- Make the Gravy: While the roulade is roasting, melt butter in a saucepan over medium heat. Whisk in the flour to form a smooth roux, cooking until lightly golden. Gradually add chicken broth while continuously whisking to avoid lumps. Season with salt and your preferred seasonings, continuing to cook until the gravy thickens.
- Serve: Remove the roulade from the oven, let it rest for a few minutes, then slice and serve with the homemade gravy.
Notes
- Use a meat thermometer to ensure the turkey reaches an internal temperature of 165°F for food safety.
- For extra flavor, you can add dried cranberries or fresh cranberries to the stuffing mixture.
- Make sure to secure the roulade tightly to prevent the stuffing from falling out during roasting.
- Letting the roulade rest before slicing helps retain its juices for moist, tender slices.
- The gravy can be customized with herbs like thyme or rosemary for added depth.
