Turkey Roulade
This turkey roulade can be prepared in the morning and cooked quickly later in the day, a show-stopper for any special occasion. Turkey tenderloin is rolled around a cranberry and sausage stuffing, and it's a great option for a smaller gathering.
Ingredients:
- 1 tablespoon unsalted butter
- 1 onion, diced
- 2 cloves garlic, minced
- 8 ounces pork sausage (such as jimmy dean®)
- 1 cup fresh bread crumbs (2 slices bread, torn)
- 2 tablespoons dried cranberries (such as craisins®)
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- salt and freshly ground black pepper to taste
- 1 large egg, lightly beaten
- 1 (24 ounce) package turkey breast tenderloins (such as jennie-o®)
- salt and freshly ground black pepper to taste
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1/4 cup dry white wine
- 1 1/4 cups chicken stock or broth, divided
- 1 tablespoon cornstarch
- 1 teaspoon dijon mustard
Direction
- Preheat the oven to 350 degrees F (180 degrees C).
- For stuffing, melt butter in a skillet over medium heat. Add onions and garlic and sauté until softened, 3 to 4 minutes. Add sausage to the skillet, and stir until crumbled and lightly browned, 4 to 5 minutes. Drain sausage, stir in bread crumbs, cranberries, parsley, thyme, sage, egg, salt, and pepper; mix well.
- Place turkey tenderloins on a cutting board. Butterfly each by cutting lengthwise almost all the way through, but not quite, so they can be opened up like a book to increase the surface area. Cover each tenderloin with 2 sheets of plastic wrap. Using a meat mallet or pounder, flatten to a thickness of about 1/3-inch, and season with salt and pepper.
- Lay the 2 tenderloins side by side, slightly overlapping the edges, to form 1 large tenderloin, and give it a tap with the meat pounder to seal the tenderloins together. Spread evenly with stuffing, leaving about a 1/3-inch border around the edges. Carefully roll up tightly, jelly roll style, and tie the tenderloin with 4 to 5 pieces of kitchen string to secure and hold together. The roulade can be covered and moved to the fridge at this point to be cooked later if you prefer.
- Heat butter and oil in an ovenproof roasting pan over medium heat, add tenderloin, and brown on all sides, 8 to 10 minutes. Pour wine and 1 cup chicken stock over the meat; cover the pan.
- Bake in the preheated oven, basting occasionally, until a meat thermometer, inserted into the center, reads 160 degrees F (71 degrees C), 35 to 45 minutes. Remove turkey from pan, and loosely tent with a piece of aluminum foil for about 10 to 15 minutes.
- Whisk remaining chicken stock with cornstarch and Dijon, and stir into the pan. Simmer over medium heat, stirring constantly, until thickened, 3 to 4 minutes.
- Remove strings from turkey tenderloin, and slice into 1/2-inch thick slices. Arrange on a serving platter, drizzle with the gravy, and serve.
