Turkey Roulade with Apple Cranberry Chutney Stuffing - Serves 6
For the stuffing:
- 3 tablespoons pecans
- 1/2 cup unsweetened cranberries
- 2 tablespoons canola oil
- 1 medium onion, diced (about 1/2 cup)
- 1/4 cup celery, diced
- 1/3 cup Stonewall Kitchen Apple Cranberry Chutney
- 2 large garlic cloves, minced (about 2 teaspoons)
- 1/4 cup bacon, cooked and crumbled
- 3 cups Pepperidge Farm herb-seasoned stuffing mix
- 1 1/2 teaspoons fresh sage (or 3/4 teaspoon dried crumbled), chopped
- 1 1/2 cups low-sodium chicken stock
- Salt and pepper to taste
- 1 egg, slightly beaten
For the turkey:
- One whole (2 halves) turkey breast, boned and butterflied
- 2 teaspoons salt
- 1 teaspoon fresh ground pepper
- Kitchen twine
- 1-cup onion thinly sliced into half-moons
- 1/2 cup low-sodium chicken stock
- 3 tablespoons unsalted butter, melted
For the gravy:
- 1-cup apple cider
- 1/2 -1 cup low-sodium chicken stock
- 3 tablespoons cider vinegar
- 1/2 teaspoon fresh sage, minced
- 1-teaspoon cornstarch dissolved in 1-tablespoon cold water
- Preheat oven to 325 degree F.
- Toast the pecans in a small skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes. Set aside.
- Place the cranberries in a small saucepan. Cover with water and bring to a boil, cook for one minute, then remove from the heat, drain and set aside.
- Heat 2 tablespoons oil in a large heavy skillet over medium heat. Add the diced onion, celery and Apple Cranberry Chutney. Saute 5 minutes. Add the garlic and bacon, cook 2 minutes. Add the stuffing mix, 1 1/2 teaspoons of sage, 1 1/2 cups chicken stock, salt and pepper to taste, cranberries and egg. Mix and remove from heat.
- Place turkey breast skin side down on a cutting board. Sprinkle with salt and pepper.
- Spread the stuffing over one side of the turkey, leaving about 1 inch uncovered on all sides. Starting at one end, roll the turkey like a jellyroll 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.
- Place a rack in a roasting pan. Place the stuffed turkey breast seam side down
on the rack. Add the half moon onions and stock to the pan. Brush turkey roulade with butter and sprinkle with salt and pepper.
- Roast the turkey for 1 ½ to 2 hours, until a thermometer reads 150 degrees in the center. Remove the turkey from the oven and place on a cutting board. Tent with aluminum foil and let rest while you make the gravy.
- Add the cider, 1/2-1 cup stock, the vinegar and 1/2 teaspoon sage to the roasting pan, bring to a boil, and cook, stirring occasionally, until the liquid is reduced by 1/3, about 10 minutes. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick.