Turkey Roulade

Photo by Courtney P.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from marthastewart.com

Ingredients

  • 1/4

    loaf seeded rye bread, crust removed, cut into 1/2-inch cubes (about 2 cups packed)

  • 1/2

    boneless, skinless turkey breast (2 1/2 to 3 pounds)

  • Coarse salt and freshly ground pepper

  • 2

    tablespoons unsalted butter

  • 1

    small onion, finely chopped

  • 1

    stalk celery, finely chopped

  • 3

    cloves garlic, minced

  • 1

    tablespoon minced fresh thyme

  • 1

    tablespoon minced fresh sage

  • 2

    teaspoons minced fresh oregano

  • 1/2

    cup low-sodium chicken broth

  • 1/4

    cup chopped dried cranberries

  • 1/4

    cup chopped pistachios

  • 8

    ounces very thinly sliced bacon

Directions

Preheat oven to 375 degrees. Bake bread on a baking sheet until dry and edges are golden, about 10 minutes. Transfer to a bowl. Place turkey, skinned-side down, on a cutting board. Slice through thickest part of breast, creating a flap. Cover with plastic wrap. With a mallet, pound to an even thickness (about 3/4 inch). Remove plastic, season with salt and pepper, and store in refrigerator up to 1 day. Heat butter in a skillet over medium-high heat until foamy. Add onion, celery, garlic, herbs, and 1/2 teaspoon salt. Cook until onion is translucent, about 4 minutes. Transfer to bowl with bread; add broth, cranberries, and pistachios. Stir to combine. Season with salt and pepper. Place turkey, skinned-side down, on a work surface. Season with salt and pepper. Spread stuffing over top, leaving a 1/2-inch border. Working from one short side, roll breast up tightly into a log, enclosing stuffing. Turn seam-side down. Drape bacon slices over breast, overlapping slightly to cover completely. With kitchen twine, tie at 4 even intervals; replace any stuffing that falls out. Roast until a thermometer inserted in thickest part reads 155 degrees (temperature will continue to rise during resting), about 1 hour, 10 minutes. Let rest 15 minutes before slicing and serving.

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