Roasted Turkey Roulade

By ghinman

Ingredients

• 1/4 cup large diced figs, stems removed
• 1/4 cup dried cranberries
• 1/2 cup Calvados or Brandy
• 4 tbs. ( 1/2 stick) unsalted butter
• 1 1/2 cups diced onions ( 2 onions)
• 1 cup ( 1/2" diced) celery stalks (3 stalks)
• 1/4 lb. pork sausage, casings removed (sweet and hot mixed)
• 1 1/2 tbs. chopped fresh rosemary leaves
• 3 tbs. pine nuts, toasted
• 3 cups Pepperidge Farm herb-seasoned stuffing mix
• 1 1/2 cups chicken stock, preferably homemade
• 1 extra large egg, beaten
• Kosher salt and freshly ground black pepper
• 1 whole (2 halves) turkey breast, boned and butterflied (5 pounds)
• 3 tbs. unsalted butter, melted

Preparation

Step 1

Place the dried figs and cranberries in a small sauce pan and pour in the Calvados and 1/2 cup of water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutesf. Remove from the heat and set aside.
Meanwhile, melt the butter in a large (12") skillet over medium heat. Add the onions and celery and saute until softened, about 5 minute. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 min., until Cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more min. Scrape up the brown bits with a wooden spoon.
Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 tsp. salt and 1/2 tsp. pepper and stir well. ( The stuffing may be prepared ahead and stored in the refrigerator overnight.
Preheat oven to 325 degrees. Place a baking rack on a sheet pan.
Lay the butterflied turkey breast skin dise down on a cutting board. Sprinkle the meat with 2 tsp. salt and 1 tsp. pepper. Spread the stuffing in a 1/2 in. thick layer over the meat, leaving a half in. border on all sides. Don't mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at one end, roll the turkey like a jelly roll 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 the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until a thermometer reads 150 degrees in the center. (Test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2" thick slices and serve warm with the extra stuffing.