Ingredients
- FOR THE STUFFING
- 1 cup diced onion
- 1 cup diced celery
- 1/2 cup diced jam
- 1/4 tea. cayenne
- 1 Tbsp. vegetable oil
- 1/4 cup dry sherry
- 3 cups bread cubes, staled
- 3 cups corn bread cubes, staled
- 1 1/2 cups chicken broth
- 1/2 cup fresh chopped parsley
- 1/3 cup jalapeno, seeded and chopped
- 2 eggs, beaten
- salt and pepper
- FOR THE TURKEY
- 2 bone-in or bonele3ss turkey breasts (2 lb each)
- FOR THE GLAZE
- 1/2 cup ketchup
- 1/4 dark rum
- 2 Tbsp. brown sugar
- 2 Tbsp. molasses
- 1 Tbsp., minced chipotle in adobo sauce
Preparation
Step 1
Preheat oven to 425 degrees. Coat a 9x13 baking dish and a 2 Qt. baking dish with nonstick spray.
For the stuffing: saute onion, celery, jam, and cayenne in oil in a skillet over medium heat, 3 minutes. Deglaze skill3t with sherry and simmer until nearly evaporate, 3-4 minutes.
Combine mixture with the bread, corn bread, broth, parsley, jalapeno, and eggs in a bowl; season with salt and pepper and cool completely.
For the turkey: butterfly boned breasts. Place skin side down and cut through the tick part of the meat to create a flap. Fold the flap back to open like a book. Cover 3ach opened breast with plastic wrap and pound to 1/2" thick; season with salt. Top each flattened breast with 1 cup cooled stuffing.
Roll roulades like a jelly roll, starting from the flap end to keep the skin on the outside. Tie roulades with kitchen string and place in prepared 9x13 baking dish. Spoon remaining stuffing into prepared 2 qt. baking dish.
For the glaze: simmer ketchup, rum, brown sugar, molasses, and chipotle in a saucepan over medium heat until slightly thickened, 2 minutes.
Roast roulades, basting with glaze every 10 minutes, until a thermometer reads 165 degrees, 40-45 minutes (bake extra stuffing alongside the roulades, 30 minutes).
Let roulades rest 10 minut3es, then slice. Boil remaining sauce, 2 minutes. serve on the side.