Turkey Roulade with Apple Cranberry Chutney Stuffing
For the stuffing -
- 3 tablespoons pecans
- 1/2 cup unsweetened cranberries
- 2 tablespoons canola oil
- 1 medium onion, diced (about 1/2 cup)
- 1/4 cup celery, diced
- 1/3 cup Stonewall Kitchen Apple Cranberry Chutney
- 2 large garlic cloves, minced (about 2 teaspoons)
- 1/4 cup bacon, cooked and crumbled
- 3 cups Pepperidge Farm herb-seasoned stuffing mix
- 1 1/2 teaspoons fresh sage (or 3/4 teaspoon dried crumbled), chopped
- 1 1/2 cups low-sodium chicken stock
- Salt and pepper to taste
- 1 egg, slightly beaten
For the turkey -
- One whole (2 halves) turkey breast, boned and butterflied
- 2 teaspoons salt
- 1 teaspoon fresh ground pepper
- Kitchen twine
- 1 cup onion thinly sliced into half moons
- 1/2 cup low-sodium chicken stock
- 3 tablespoons unsalted butter, melted
For the gravy -
- 1 cup apple cider
- 1/2 - 1 cup low-sodium chicken stock
- 3 tablespoons cider vinegar
- 1/2 teaspoon fresh sage, minced
- 1 teaspoon cornstarch, dissolved in 1 tablespoon cold water
- Preheat oven to 325 degrees F.
- Toast the pecans in a small skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes. Set aside.
- Place the cranberries in a small saucepan. Cover with water and bring to a boil, cook for one minute, then remove from the heat, drain and set aside.
- Heat 2 tablespoons oil in a large heavy skillet over medium heat. Add the diced onion, celery and Apple Cranberry Chutney. Saute 5 minutes. Add the garlic and bacon, cook 2 minutes. Add the stuffing mix, 1 1/2 teaspoons of sage, 1 1/2 cups chicken stock, salt and pepper to taste, cranberries and egg. Mix and remove from heat.
- Place turkey breast skin side down on a cutting board. Sprinkle with salt and pepper.
- Spread the stuffing over one side of the turkey, leaving about 1 inch uncovered on all sides. Starting at one end, roll the turkey like a jellyroll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.
- Place a rack in a roasting pan. Place the stuffed turkey breast seam side down on the rack. Add the half moon onions and stock to the pan. Brush turkey roulade with butter and sprinkle with salt and pepper.
- Roast the turkey for 1 1/2 to 2 hours, until a thermometer reads 150 degrees in the center. Remove the turkey from the oven and place on a cutting board. Tent with aluminum foil and let rest while you make the gravy.
- Add the cider, 1/2 - 1 cup stock, the vinegar and 1/2 teaspoon of sage to the roasting pan, bring to a boil, and cook, stirring occasionally until the liquid is reduced by 1/3, about 10 minutes. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 more minutes. The gravy should not be thick.
For a simple side, we love our Sweetly Spiced Butternut Squash. It's temptingly sweet with a hint of pepper to give it a little kick. It's the perfect vegetable dish for anyone who thinks they don't love squash. For a decorative display, pipe the squash into decorative swirls and sprinkle with minced parsley.
Sweetly Spiced Butternut Squash
- 2 pounds butternut squash, split, seeds removed and baked until tender
- 2 large white potatoes, peeled and diced
- 1 jar Stonewall Kitchen Red Pepper Jelly
- Salt and white pepper to taste
- When squash is soft, peel and mash in a large bowl until smooth.
- Boil potato cubes in salted water until very soft when pierced with a knife.
- Drain potatoes and add to squash along with Red Pepper Jelly, salt and pepper.
- Mash by hand until almost smooth, or use an electric mixer. Add butter if desired and serve.
- For a decorative presentation, use a pastry bag fitting with a fluted tip and pipe into swirled mounds or onto individual plates.
And for dessert, try this delicious Pot de Crème. It's the perfect way to end the meal.
Pot de CrèmeServes 8
Pot de crème -
- 10 ounces bittersweet chocolate, chopped fine
- 5 large egg yolks
- 5 tablespoons sugar
- 1/4 teaspoon salt
- 1 1/2 cups heavy cream
- 3/4 cup half and half
- 1 tablespoon pure vanilla extract
- 2 tablespoons Crème de Cacao or Kahlua
- 1/2 cup heavy cream
- 2 teaspoons sugar
- 1/2 teaspoon pure vanilla extract
- Cocoa for dusting or chocolate shavings
- For the Pot de Crème, place the chocolate into a medium heatproof bowl. Have a strainer ready.
- In a separate medium bowl whisk together the egg yolks, sugar and salt until uniform. Whisk in the cream and half and half. Transfer this mixture to a saucepan and cook the mixture over medium low heat until thick and silky and a temperature of 175-180 degrees F. Do not let overcook or simmer. Add the Crème de Cacao or Kahlua.
- Pour custard through strainer into bowl of chocolate. Let mixture stand, chocolate should melt in about 5 minutes. Add vanilla. Place in 4-ounce ramekins. Cool to room temperature, then cover with plastic wrap and refrigerate at least 4 hours or up to 72 hours.
- For whipped cream, fit a mixer with a whisk attachment. Add the cold cream, sugar and vanilla and whip on high speed until soft peaks form.
- Serve at room temperature topped with the whipped cream and garnished with cocoa or chocolate shavings.