Savory Stuffed Turkey Roulade

Savory Stuffed Turkey Roulade

Ingredients

• Turkey Breast:

  • 1 boneless, skinless turkey breast (about 2-3 lbs)

• Stuffing:

  • 1 cup fresh spinach, chopped
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, chopped (optional)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup breadcrumbs (use gluten-free if needed)
  • 1/2 cup chicken or vegetable broth
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary

• For Searing and Roasting:

  • 2 tbsp olive oil
  • Kitchen twine

• Optional Gravy:

  • Drippings from the roasting pan
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • Salt and pepper to taste

Instructions

1. Prepare the Turkey Breast:

   • Place the turkey breast on a large cutting board. Using a sharp knife, butterfly the turkey breast by slicing it horizontally, but not all the way through, so you can open it like a book. Place plastic wrap over the butterflied turkey and gently pound with a meat mallet until the meat is an even thickness, about 1/2 inch.

2. Prepare the Stuffing:

   • Preheat your oven to 375°F (190°C).
   • In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute.
   • Add the chopped spinach, dried cranberries, and pecans (if using), cooking until the spinach is wilted.
   • Stir in the breadcrumbs, Parmesan cheese, dried thyme, and rosemary. Add the chicken or vegetable broth to moisten the mixture. Season with salt and pepper to taste. Remove from heat and let the stuffing cool slightly.

3. Stuff and Roll the Turkey:

   • Spread the stuffing mixture evenly over the prepared turkey breast. Starting from one end, roll the turkey breast tightly into a log shape. Secure it with kitchen twine at 2-inch intervals.

4. Sear and Roast:

   • In a large oven-safe skillet, heat 2 tbsp of olive oil over medium-high heat. Sear the turkey roulade on all sides until browned, about 3-4 minutes per side.
   • Transfer the skillet to the preheated oven and roast until the internal temperature reaches 165°F (74°C), about 45-55 minutes.
   • Once cooked, remove the turkey from the oven and let it rest for 10 minutes before slicing.

5. Optional Gravy:

   • While the turkey is resting, place the skillet with the drippings on the stovetop over medium heat. Add 2 tbsp of butter and let it melt.
   • Whisk in 2 tbsp of flour and cook until bubbly, about 1-2 minutes. Gradually whisk in 1 cup of chicken broth, stirring constantly until the gravy thickens. Season with salt and pepper to taste.

6. Serve:

   • Slice the turkey roulade into 1-inch thick slices. Drizzle with gravy if desired. Serve with your favorite sides.

Tips:

• Ensure the stuffing is not too wet, as it may make the turkey soggy.
• If the turkey breast is too large to fit in your skillet, use a roasting pan instead.
• For a sweeter stuffing, you can add a tablespoon of honey or maple syrup.

Enjoy your delicious and impressive Savory Stuffed Turkey Roulade!