Turkey Roulade

If you are hosting a small, intimate Thanksgiving dinner, you may want to consider turkey roulade.

WG Turkey Roulade Prep3Your butcher can butterfly the turkey breast for you, making the roulade even easier to prepare.

WG Turkey Roulade Prep2The Southern-style stuffing combines cornbread, sausage, cranberries, pecans, and a splash of bourbon. Guests will enjoy this elegant presentation of perfectly cooked turkey wrapped delicately around a seasonal filling. It looks lovely sliced on a platter surrounded by fresh sage, rosemary, and thyme

Turkey Roulade Prep

Roasting the roulade in the Wolf Gourmet countertop oven frees your main oven for other things, like pumpkin pies, dinner rolls, or perhaps some garlic herb mashed potatoes. Using the temperature probe takes the guesswork out of roasting and ensures the turkey is precisely cooked. The roulade style of preparation ensures there is a delectable combination of turkey and stuffing in each bite. The gravy is optional, but adds another layer of seasonal flavor with apple cider, a nice complement to the entire meal. If you have any roulade left over, it makes an amazing sandwich on a soft roll with some tart cranberry sauce.

Turkey Roulade
Turkey Roulade with Herbed Cornbread Stuffing and Apple Cider Gravy
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Servings
4 to 6 servings
Servings
4 to 6 servings
Turkey Roulade
Turkey Roulade with Herbed Cornbread Stuffing and Apple Cider Gravy
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Votes: 2
Rating: 5
You:
Rate this recipe!
Servings
4 to 6 servings
Servings
4 to 6 servings
Ingredients
Turkey Roulade
  • 3 tablespoons unsalted butter
  • 1 rib celery finely chopped
  • 1/2 red onion finely chopped
  • 1 1/4 teaspoons salt divided
  • 3/4 teaspoon pepper divided
  • 1/3 pound sweet Italian sausage casing removed
  • 1/2 cup dried cranberries
  • 1/4 cup bourbon
  • 2 cups cornbread cut into small cubes
  • 1 large egg
  • 1/3 cup chicken broth
  • 1/4 cup chopped pecans toasted
  • 2 teaspoons minced fresh sage
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 1/2 - 2 pound fresh boneless turkey breast skin on
  • 2 tablespoons vegetable oil
Apple Cider Gravy
  • 1 finely chopped shallot
  • 2 tablespoons flour
  • 1 cup apple cider
  • 1/2 cup chicken stock
  • 2 tablespoons apple cider vinegar
  • 1 bay leaf
  • 1 teaspoon minced fresh sage
  • 2 tablespoons butter
  • salt and pepper
Instructions
  • Make the roulade: Melt butter in large sauté pan over medium heat. Add celery, onion, ¼ teaspoon salt and dash of pepper. Cook until vegetables have softened, 8 to 10 minutes. Add sausage and sauté, stirring to crumble, until cooked through. Add cranberries and bourbon and cook until the bourbon has been absorbed. Remove from heat and transfer stuffing mixture to a medium bowl. While stuffing mixture is cooking, toast cornbread cubes in countertop oven on TOAST/MEDIUM for 5 minutes. Add cornbread cubes to stuffing mixture along with egg, chicken broth, pecans, fresh herbs, ½ teaspoon salt and ¼ teaspoon pepper. Stir well to combine.
  • Adjust the oven rack to the lowest position and preheat the oven to CONVECTION/ROAST 400°F. Mix together dried herbs, ½ teaspoon salt and ¼ teaspoon pepper in small bowl. Pat turkey dry and sprinkle both sides of the turkey breast generously with herb seasoning. Place turkey breast skin side down on large work surface. Spread stuffing mixture evenly over turkey, leaving a 1-inch border at the edges. Beginning at the shortest end, roll up the breast carefully, enclosing stuffing. Tie the roulade with kitchen twine at 1-inch intervals.
  • Heat oil in large skillet over medium-high heat. Add the turkey roulade and brown on all sides, 2-3 minutes per side. Transfer the turkey roulade to the WOLF GOURMET baking pan, skin side up, and insert probe into thickest end of the roulade. Place pan in the oven and insert probe’s plug into the probe jack. Set the probe temperature to 150°F, and roast until the chime sounds, about 50 minutes. Remove the probe and pan from the oven, gently place roulade on a cutting board and tent with foil. If making the gravy, pour 2 tablespoons pan drippings into the same skillet used to brown the turkey.
  • Make the apple cider gravy: Heat 2 tablespoons pan drippings over medium heat and add shallot. Cook, stirring often, until softened, 7 to 8 minutes. Reduce heat to low and add the flour. Stir until the roux becomes golden brown, about 3 minutes. Add apple cider, chicken stock, vinegar, bay leaf and sage. Increase heat to medium and bring to a simmer. Stir constantly until the gravy has reduced by half, to about ¾ cup, and coats the back of a wooden spoon, about 15 minutes. Remove from heat and strain if desired. Stir in butter and season with salt and pepper.
  • Serve the roulade: Snip the twine and remove from the turkey. Slice the roulade into ½-inch thick slices and serve with apple cider gravy.

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