Roasted Turkey Roulade

Name: Roasted Turkey Roulade
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 7
Cuisine: German, European
Ingredients: 120 milliliters Calvados or brandy; 101 grams (1/2-inch-diced) celery (3 stalks); 360 milliliters chicken stock, preferably homemade; 91 grams dried cranberries; 1 extra large egg, beaten; 177 grams diced dried figs, stems removed; 2 Tbsps chopped fresh rosemary leaves; 7 servings Kosher salt and freshly ground black pepper; 240 grams diced onions (2 onions); 3 Tbsps pine nuts, toasted; 340 grams pork sausage, casings removed (sweet and hot mixed); 710 milliliters herb-seasoned stuffing mix (recommended: Pepperidge Farm); 2 halves whole turkey breast, boned and butterflied (5 pounds); 3 Tbsps unsalted butter, melted; 4 Tbsps (1/2 stick) unsalted butter

Roasted Turkey Roulade is a main course that serves 7. One serving contains 813 calories, 22g of protein, and 32g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of pork sausage, rosemary leaves, turkey breast, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a pretty expensive recipe for fans of European food. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes around 3 hours and 15 minutes.

Instructions

Watch how to make this recipe.

Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes.

Ingredients you will need

Cranberries

Dried Figs

Calvados

Water

Equipment you will use

Sauce Pan

Remove from the heat and set aside.

Meanwhile, melt the butter in a large (12-inch) skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the onions and celery and saute until softened, about 5 minutes.

Ingredients you will need

Celery

Onion

Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned.

Ingredients you will need

Sausage

Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.

Ingredients you will need

Cranberries

Pine Nuts

Rosemary

Figs

Equipment you will use

Wooden Spoon

Place the stuffing mix in a large bowl.

Ingredients you will need

Stuffing Mix

Equipment you will use

Bowl

Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)

Ingredients you will need

Chicken Stock

Stuffing

Sausage

Pepper

Salt

Egg

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

Place a baking rack on a sheet pan.

Equipment you will use

Frying Pan

Lay the butterflied turkey breast skin side down on a cutting board.

Ingredients you will need

Turkey Breast

Equipment you will use

Cutting Board

Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper.

Ingredients you will need

Pepper

Meat

Salt

Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don't mound the stuffing or the turkey will be difficult to roll. (

Ingredients you will need

Stuffing

Spread

Whole Turkey

Meat

Roll

Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.

Ingredients you will need

Stuffing

Whole Turkey

Jelly

Roll

Equipment you will use

Kitchen Twine

Oven

Place the stuffed turkey breast seam side down on the rack on the sheet pan.

Ingredients you will need

Turkey Breast

Equipment you will use

Frying Pan

Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until an instant-read thermometer registers 150 degrees F in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.

Ingredients you will need

Salt And Pepper

Stuffing

Butter

Whole Turkey

Equipment you will use

Aluminum Foil

Kitchen Thermometer

Equipment

Ingredients

Servings:

120milliliters

Calvados or brandy 101grams

(1/2-inch-diced) celery (3 stalks)360milliliters

chicken stock, preferably homemade 91grams

dried cranberries 1extra large

egg, beaten 177grams

diced dried figs, stems removed 2Tbsps

chopped fresh rosemary leaves 7servings

Kosher salt and freshly ground black pepper 240grams

diced onions (2 onions)3Tbsps

pine nuts, toasted 340grams

pork sausage, casings removed (sweet and hot mixed)710milliliters

herb-seasoned stuffing mix (recommended: Pepperidge Farm)2halves

whole turkey breast, boned and butterflied (5 pounds)3Tbsps

unsalted butter, melted 4Tbsps

(1/2 stick) unsalted butter

Recommended wine: Riesling, Dornfelder

Riesling and Dornfelder are my top picks for Rouladen. Beer might seem like the natural pick for German food, but German riesling pairs wonderfully with seafood and schnitzel, while a German red like Dornfelder goes well with beef and game meat. One wine you could try is Viva Diva Moscato Colada. It has 4.9 out of 5 stars and a bottle costs about 11 dollars.

Viva Diva Moscato Colada

Sweet Moscato wine infused with natural coconut & pineapple flavor. Light orange in color. Fruity, typical of coconut & pineapple with light hints of Moscato. Excellent as an aperitif or mixing with cocktails.