Turkey Roulade with Apple Cranberry Chutney Stuffing
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 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:
- 1 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. Sauté 5 minutes. Add the garlic and bacon, cook 2 minutes. Add the stuffing mix, 1 1/2 teaspoons 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. 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 1/2 to 2 hours, until a thermometer reads 150 degrees F. 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, 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.