Posts tagged ‘turkey roulade’

CEiMB #5: [Turkey Roulade]

Man I am stuffed.

Get it.

We made turkey and stuffing.

Huh huh?

Sometimes I crack myself up. HAHA

This week’s Ellie-istas are cooking up some Thanksgiving inspired dinner (anything with turkey is Thanksgiving inspired to me) hosted by Holly from Phe/MOM/enon (isn’t her blog name so clever??).

Now I bet your first question was my first question when I started reading the recipe. What is roulade? Right? Get out of here! Me too!

The word Roulade originates from the French “rouler” meaning “to roll”. Typically, a roulade is a European dish consisting of a slice of meat rolled around a filling, such as cheese, vegetables, or other meats. A roulade, like a braised dish, is often browned then covered with wine or stock and cooked. Such a roulade is commonly secured with a toothpick or metal skewer, piece of string or spinach.
(Source: Wikipedia)

… and thats exactly what I cooked. Turkey stuffing swiss roll thingamajigger.

All kidding aside. I am not sure if everyone has seen the latest news about Craving Ellie in my Belly but long story short Leigh is offering the group up to someone else to take over for her own reasons. I have been thinking about it but I know it takes alot of time and dedication to organize a weekly event so I am not sure. What do you all think? If anyone is interested, please email Leigh about it. I would really hate to see such an amazing group end…


Turkey Roulade w/ Apple Cider Gravy
(Recipe from Ellie Krieger, Foods You Crave | photos from me!)

Makes 6 servings
Serving size: 2 slices of turkey roulade and 1/4 cup gravy

* Nutritional Analysis—
Calories 400; Total fat 12g; Saturated fat 1.5g; Monounsaturated fat 6g; Polyunsaturated fat 3.5g; Protein 50g; Carbohydrates 24g; Fiber 2g; Cholesterol 117mg; Sodium 371mg

INGREDIENTS

1 (2-1/2 pound) skinless turkey breast, butterflied (I bought two 1lb turkey breast instead)
1/2 cup dried cranberries
2 tablespoons canola oil, divided (I used olive oil)
1/2 large onion, diced (about 1-1/2 cups), plus 1 cup sliced onion
2 large garlic cloves, minced
5 slices day-old whole-wheat bread, crusts removed, cubed (about 2 1/2 cups) (I used plain bread crumbs)
1/3 cup lightly toasted chopped pecans
2 tbsp plus 2 tsp fresh crumbled sage or 3 tsp dried, divided (I used dried rosemary)
2-1/2 to 2-3/4 cups low-sodium chicken broth, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup apple cider (I used Martinelli’s apple-cranberry)
3 tablespoons apple cider vinegar
1 teaspoon cornstarch dissolved in 1 tablespoon cold water

INSTRUCTIONS

Place the turkey breast between 2 sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4-inch. Set aside while stuffing is prepared.


My meat mallet looks exactly like my trusty rolling pin. Crazy huh?

Preheat the oven to 375 degrees F.

Place the cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, then remove from heat, drain and reserve. Heat 2 teaspoons oil in a large heavy skillet over medium heat. Add the diced onions and cook, stirring, until onions are golden but not charred, about 12 to 15 minutes. Add the garlic and cook an additional 2 to 3 minutes. Add bread, cranberries, pecans, 2 tablespoons fresh or 2 teaspoons dried sage and 1/2 to 3/4 cup chicken stock, depending upon consistency of stuffing; (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked). Cook over low heat for about 2 to 3 minutes, remove from heat.

[NOTES: This recipe makes a MEGA amount of stuffing. Next time I’ll probably half the stuffing recipe.]

Salt and pepper the inside and outside of the turkey breast. Spread the stuffing on the turkey, leaving about 1-1/2 to 2-inches uncovered on all sides. Roll up and secure tightly with kitchen twine, trying to keep all stuffing intact.

Heat 1 tablespoon of canola oil in a large Dutch oven or medium-sized roasting pan until hot. Sear stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Add sliced onion and 1 1/2 cups chicken stock, cover tightly and roast in the oven until turkey reaches 160 degrees F when an instant-read thermometer is inserted into inner layer of meat, about 60 to 65 minutes. Remove the turkey breast from oven and transfer to a cutting board to rest.

[NOTES: I roasted my 2 little turkey breasts for about 45 minutes.]

To make gravy—
Add apple cider, 1/2 cup chicken stock, vinegar and remaining sage to the onions, chicken stock and juices in the roasting pan, bring to a boil and cook for approximately 10 minutes, stirring occasionally, until liquid is reduced by 1/3. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a jus. Season with salt and pepper, to taste. Makes 1 1/2 cups gravy.

Remove twine from turkey breast and slice into 1-1/2-inch thick pieces. Serve with gravy.

ENJOY!

Husband rating: A+
T said told me this is his favorite Ellie dish so far and said it was like Thanksgiving come early. He’s so cute.

Wifey rating: A
I am not a turkey+stuffing fan but this was REALLY good. Love the stuffing and the flavors of the gravy with the turkey. I am sure I’ll make this again.

Next week: Portobello Lasagna Rollups with Easy Tomato Sauce pages 152-153

* Nutritional information for original recipe. It does not include my changes and/or substitutions.

November 6, 2008 at 1:17 am 22 comments


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