TURKEY ROULADE RECIPES

Name: Turkey Roulade Recipe by Tasty
Yield: 8 servings
Cuisine: American
Ingredients: 4 tablespoons unsalted butter, 1/2 stick; 1 cup yellow onion, diced; 1 cup carrot, diced; 1 cup celery, diced; 1 lb sweet italian sausage, casing removed; 2 tablespoons fresh sage, chopped; 1 tablespoon fresh thyme leaf; 10 oz plain stuffing mix, 1 box; ½ cup chicken stock; 3 lb skin-on turkey breast, deboned, butterflied; 2 tablespoons dijon mustard; 1 tablespoon melted butter; salt, to taste; black pepper, to taste

TURKEY ROULADE RECIPE BY TASTY

Turkey Roulade Recipe by Tasty image

Here's what you need: unsalted butter, yellow onion, carrot, celery, sweet italian sausage, fresh sage, fresh thyme leaf, plain stuffing mix, chicken stock, skin-on turkey breast, dijon mustard, melted butter, salt, black pepper

Provided by Kiano Moju

Yield 8 servings

Number Of Ingredients 14

Ingredients

4 tablespoons unsalted butter, 1/2 stick
1 cup yellow onion, diced
1 cup carrot, diced
1 cup celery, diced
1 lb sweet italian sausage, casing removed
2 tablespoons fresh sage, chopped
1 tablespoon fresh thyme leaf
10 oz plain stuffing mix, 1 box
½ cup chicken stock
3 lb skin-on turkey breast, deboned, butterflied
2 tablespoons dijon mustard
1 tablespoon melted butter
salt, to taste
black pepper, to taste

Steps:

Preheat the oven to 350°F (180°C).
Melt the butter in a large pan over medium heat. Add the onion, carrots, and celery, and cook for 8-10 minutes, until the vegetables have softened.
Add the sausage and cook until browned, about 8-10 minutes, breaking the meat up into smaller pieces. Season with the sage and thyme.
Add the stuffing mix and chicken stock. Stir until the bread is no longer dry. Remove from the heat and set aside to cool.
Place the turkey breast on a cutting board, skin-side down. Cover with plastic wrap and pound with a meat mallet to about ½-inch (1 cm) thick.
Brush the turkey breast with the Dijon mustard.
Spread the stuffing mixture over the turkey breast in an even layer, about ¼-inch (6 mm) thick. Transfer any extra stuffing to an oven-safe dish.
Starting from a short end, roll the turkey into a log with the skin on the outside. Tuck in any loose bits.
Use kitchen twine to tie the turkey closed crosswise at 1-inch (2-cm) intervals. Tie once lengthwise to seal the ends.
Transfer the trussed turkey to a wire rack set over a baking sheet lined with parchment paper. Brush with melted butter and season all sides generously with salt and pepper.
Bake the turkey roulade for 45-60 minutes, until the internal temperature of the turkey reaches 165°F (75°C). Bake the leftover stuffing for 20-30 minutes, until lightly browned on top.
Let rest for 15 minutes, then remove the twine, slice, and serve.
Enjoy!

Nutrition Facts : Calories 680 calories, CarbohydrateContent 34 grams, FatContent 29 grams, FiberContent 2 grams, ProteinContent 64 grams, SugarContent 4 grams

TURKEY ROULADE RECIPE | MARTHA STEWART

Turkey Roulade Recipe | Martha Stewart image

This stunning main course is just the thing to serve for a special occasion or holiday dinner. Turkey breast is pounded thin and rolled up with a stuffing made from rye bread, cranberries, chopped pistachios, and plenty of herbs.

Provided by Martha Stewart

Categories Pork Recipes

Total Time 2 hours 5 minutes

Prep Time 40 minutes

Number Of Ingredients 14

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

Steps:

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.

More about "turkey roulade recipes"

TURKEY ROULADE RECIPE BY TASTY

Here's what you need: unsalted butter, yellow onion, carrot, celery, sweet italian sausage, fresh sage, fresh thyme leaf, plain stuffing mix, chicken stock, skin-on turkey breast, dijon mustard, melted butter, salt, black pepper
From tasty.co
Reviews 99
Cuisine American
Calories 680 calories per serving

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TURKEY ROULADE RECIPE | MARTHA STEWART

This stunning main course is just the thing to serve for a special occasion or holiday dinner. Turkey breast is pounded thin and rolled up with a stuffing made from rye bread, cranberries, chopped pistachios, and plenty of herbs.
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TURKEY BREAST ROULADE RECIPE: HOW TO MAKE IT

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TURKEY ROULADE EN COCOTTE RECIPE - NYT COOKING

From cooking.nytimes.com
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