Turkey Roulade with Cider Sauce

Name: Turkey Roulade with Cider Sauce
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 4
Cuisine: German, European
Ingredients: 296 milliliters apple cider (preferably unfiltered); 1 teaspoons black pepper; 59 milliliters 1/2 stick unsalted butter at room temperature plus 1 tablespoon melted; 118 milliliters diced (1/4 inch) celery; 227 grams chicken livers, trimmed; 1 Tbsp cornstarch; 237 milliliters dried cranberries; 118 milliliters dry Sherry; 1 large egg; 2 teaspoons finely chopped fresh sage; 1 teaspoon finely chopped garlic; 118 milliliters finely chopped onion; 2 teaspoons salt; 79 milliliters soy sauce; 2 kilograms boneless turkey breast half with skin; 1 Turkish or 1/2 California bay leaf; 118 milliliters water; 473 milliliters diced (1/4 inch) firm white sandwich bread (from 4 slices); 59 milliliters whole milk

You can never have too many main course recipes, so give Turkey Roulade with Cider Sauce a try. This recipe covers 54% of your daily requirements of vitamins and minerals. One portion of this dish contains about 126g of protein, 26g of fat, and a total of 953 calories. This recipe serves 4. From preparation to the plate, this recipe takes roughly 4 hours. This recipe is typical of European cuisine. If you have cornstarch, turkish or, soy sauce, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

Put oven rack in middle position and preheat oven to 350F.

Equipment you will use

Oven

Toast bread cubes on a baking sheet until dry and just beginning to brown around edges, 12 to 15 minutes

Ingredients you will need

Bread Cubes

Toast

Equipment you will use

Baking Sheet

Simmer cranberries in water (1/2 cup) in a small heavy saucepan over low heat, uncovered, stirring once or twice, until cranberries are tender and all of water is absorbed, about 8 minutes.

Ingredients you will need

Cranberries

Water

Equipment you will use

Sauce Pan

Remove from heat.

Cook celery, onion, garlic, 1 teaspoon sage, 1/4 teaspoon salt, and 3/4 teaspoon pepper in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until vegetables are softened, about 3 minutes.

Ingredients you will need

Vegetable

Butter

Celery

Garlic

Pepper

Onion

Sage

Salt

Equipment you will use

Frying Pan

Transfer to a small bowl. Wipe skillet clean.

Equipment you will use

Frying Pan

Bowl

Pat livers dry and sprinkle with 1/4 teaspoon salt and 3/4 teaspoon pepper.

Ingredients you will need

Pepper

Salt

Heat 2 tablespoons butter in cleaned skillet over high heat until foam subsides, then saut livers until edges are browned but livers are still pink inside, about 3 minutes.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Transfer with a slotted spoon to a cutting board, reserving pan juices, and cool completely, then cut into 1/4-inch dice.

Equipment you will use

Cutting Board

Slotted Spoon

Frying Pan

Whisk together egg and milk in a large bowl, then stir in toasted bread cubes, cranberries, onion mixture, livers, reserved pan juices, 1/4 teaspoon salt, and 3/4 teaspoon pepper.

Ingredients you will need

Bread Cubes

Cranberries

Pepper

Onion

Milk

Salt

Egg

Equipment you will use

Whisk

Bowl

Frying Pan

Let stand at room temperature until bread has absorbed all of liquid and stuffing is completely cool, about 10 minutes.

Ingredients you will need

Stuffing

Bread

Leave oven rack in middle position and preheat oven to 450F.

Equipment you will use

Oven

Arrange turkey, skin side up, on a work surface with narrower, pointed end nearest you. Determine which long side of the breast is thickest, then, starting from that side and holding knife parallel to work surface, cut breast horizontally almost in half, stopping 1 inch from other side. Open breast like a book and put between 2 sheets of plastic wrap.

Ingredients you will need

Whole Turkey

Wrap

Equipment you will use

Plastic Wrap

Knife

Pound turkey to 1-inch thickness with flat side of a meat pounder or with a rolling pin. Discard top sheet of plastic wrap and pat turkey dry. Arrange with a short side nearest you and sprinkle with 1/4 teaspoon salt and 3/4 teaspoon pepper.

Ingredients you will need

Pepper

Whole Turkey

Meat

Salt

Wrap

Equipment you will use

Meat Tenderizer

Plastic Wrap

Rolling Pin

Spread stuffing evenly over turkey, leaving a 1-inch border on all sides. Fold short end nearest you over stuffing to enclose, gently pressing on stuffing, then roll up breast tightly.

Ingredients you will need

Stuffing

Spread

Whole Turkey

Roll

Arrange rolled turkey breast seam side down, then tie crosswise at 1-inch intervals with string.

Ingredients you will need

Turkey Breast

Brush turkey with melted butter (1 tablespoon), then sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

Ingredients you will need

Butter

Pepper

Whole Turkey

Salt

Roast turkey, seam side down, in a 13- by 9- by 2-inch roasting pan, uncovered, until golden brown, about 30 minutes.

Ingredients you will need

Whole Turkey

Equipment you will use

Roasting Pan

Add Sherry, soy sauce, cloves, bay leaf, 1 cup cider, and remaining teaspoon sage to roasting pan. Cover roasting pan with heavy-duty foil and continue roasting until thermometer inserted diagonally 2 inches into center of roulade registers 170F, 35 to 45 minutes more.

Ingredients you will need

Soy Sauce

Bay Leaves

Clove

Sherry

Cider

Sage

Equipment you will use

Roasting Pan

Kitchen Thermometer

Aluminum Foil

Transfer turkey to a cutting board and let stand, loosely covered with foil, 15 minutes before slicing. (Internal temperature will rise to 180F.)

Ingredients you will need

Whole Turkey

Equipment you will use

Cutting Board

Aluminum Foil

Pour juices from roasting pan through a fine-mesh sieve into a small heavy saucepan. Skim off fat and bring to a boil.

Equipment you will use

Roasting Pan

Sauce Pan

Sieve

Whisk together cornstarch and remaining 1/4 cup cider, then whisk into boiling sauce and boil, whisking, until slightly thickened, 1 to 2 minutes.

Ingredients you will need

Corn Starch

Sauce

Equipment you will use

Whisk

Slice turkey and serve with sauce.

Ingredients you will need

Whole Turkey

Sauce

Cooks' notes:For the chicken livers, you can substitute 1 cup bottled peeled cooked chestnuts, rinsed, drained, and chopped. Stuffing can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Turkey breast can be butterflied 1 day ahead and chilled, wrapped in plastic wrap, on a tray.

Ingredients you will need

Chicken Liver

Turkey Breast

Chestnuts

Stuffing

Wrap

Equipment you will use

Plastic Wrap

Equipment

Ingredients

Servings:

296milliliters

apple cider (preferably unfiltered)1teaspoons

black pepper 59milliliters

1/2 stick unsalted butter at room temperature plus 1 tablespoon melted 118milliliters

diced (1/4 inch) celery 227grams

chicken livers, trimmed 1Tbsp

cornstarch 237milliliters

dried cranberries 118milliliters

dry Sherry 1large

egg 2teaspoons

finely chopped fresh sage 1teaspoon

finely chopped garlic 118milliliters

finely chopped onion 2teaspoons

salt 79milliliters

soy sauce 2kilograms

boneless turkey breast half with skin 1

Turkish or 1/2 California bay leaf 118milliliters

water 473milliliters

diced (1/4 inch) firm white sandwich bread (from 4 slices)59milliliters

whole milk

Recommended wine: Dornfelder, Riesling

German can be paired with Dornfelder and Riesling. 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. The Heinz Eifel Shine Dornfelder Sweet Red with a 3.5 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.