Turkey Roulade Recipe

Because it can be made in the morning and cooked in a short amount of time later in the day, this turkey roulade is an impressive dish that can be served at any special event.

A turkey tenderloin that has been rolled around a filling made of cranberries and sausage is an excellent choice for a party that is on the smaller side.

Ingredients

Stuffing

• 1 tablespoon of butter that is unsalted
• 1 onion, cut into small pieces
• 2 cloves of garlic, chopped up
• eight ounces of pork sausage (like Jimmy Dean®), preferably.
• two pieces of broken bread, equaling one cup of fresh bread crumbs
• the equivalent of two tablespoons of dried cranberries (like Craisins®)
• 1 teaspoon of fresh parsley that has been chopped
• a half of a teaspoon of dried thyme
• a half teaspoon of sage and dried
• and freshly ground black pepper, according to personal preference
• 1 big egg, barely beaten with a whisk

Roulade

• 1 package of turkey breast tenderloins, 24 ounces in size (use Jennie-O® or another brand).
• and freshly ground black pepper, according to personal preference
• 1 tablespoon of butter that is unsalted
• 1.5 milliliters of olive oil
• A quarter cup of dry white wine
• 1/4 cup of chicken stock or broth, divided into equal parts
• 1 tablespoon of cornstarch flour
• One teaspoon of mustard from Dijon

Directions

Step 1

Bake at a temperature of 350 degrees Fahrenheit (180 degrees Celsius).

Step 2

Butter should be melted in a pan over medium heat in order to make stuffing. For three to four minutes, sauté the onions and garlic until they have become more tender. After adding the sausage to the skillet, stir it for four to five minutes, or until it has crumbled and become gently browned.

The sausage should be drained, and then bread crumbs, cranberries, parsley, thyme, sage, an egg, salt, and pepper should be mixed in well.

Step 3

A cutting board should be used to place the turkey tenderloins. In order to enhance the surface area of each butterfly, longitudinal cuts should be made almost all the way through, but not quite all the way through. This allows the butterfly to be opened up like a book. The tenderloins should each be covered with two pieces of plastic wrap.

The meat should be flattened to a thickness of approximately one-third of an inch using a meat mallet or pounder, and then seasoned with salt and pepper.

Step 4

In order to create a single giant tenderloin, place the two tenderloins next to one another, slightly overlapping the edges. Then, using the meat pounder, give the tenderloins a tap to ensure that they are completely sealed together. Stuffing should be distributed uniformly, with a border of approximately one-third of an inch around the edges.

The tenderloin should be rolled up carefully and firmly, similar to a jelly roll, and then tied with four to five pieces of kitchen thread to ensure that it is secure and stays together. At this stage, the roulade can be covered and placed in the refrigerator so that it can be cooked at a later time, if that is what you want.

Step 5

The tenderloin should be browned on both sides for eight to ten minutes after being placed in an ovenproof roasting pan that has been heated with butter and oil over medium heat. After covering the pan, pour one cup of chicken stock and one cup of wine over the meat.

Step 6

In an oven that has been warmed, bake the beef for 35 to 45 minutes, basting it regularly, until a meat thermometer that has been placed into the middle registers 160 degrees Fahrenheit (71 degrees Celsius). After removing the turkey from the pan, tent it loosely with a piece of aluminum foil and let it sit for around ten to fifteen minutes.

Step 7

Mix the remaining chicken stock and cornstarch and Dijon mustard, then add it to the pan and stir a little bit. Simmer over medium heat, stirring often, for three to four minutes, or until the mixture has thickened.

Step 8

After removing the strings from the turkey tenderloin, slice it into pieces that are half an inch thick. The gravy should be drizzled over the arrangement before it is served on a serving tray.

Nutrition Value