Sometimes the thought of preparing a full turkey dinner, with all the sides and dessert can be overwhelming. While I love Thanksgiving, with only two of us, I really don’t want to spend that amount of time cooking or eating turkey leftovers for the next two weeks.
Turkey Roulade With Herbs, Apple and Cranberry is the perfect solution to a smaller Thanksgiving meal or even a nice dinner any time of year. It combines the flavors of Thanksgiving into one easy-to-prepare dish and all you need is a salad to complete the meal. With turkey, herbs, apples, stuffing and cranberries, each bite is delicious, and the leftovers are reasonable.
Prepping the Ingredients
The key to this dish is to get the turkey breast thin enough so you can spread the stuffing ingredients on top and roll it to create the roulade. Once the breast is butterflied (cutting it in half to open it like a book), place a sheet of plastic wrap over the turkey. Using the flat side of a mallet, or in our case the flat side of a Cleaver, pound it to an even thickness (about three-quarters of an inch).
Remove the plastic and season both sides of the turkey breast with salt and pepper and set aside.
Using a 7″ Santoku, prep the vegetables by finely chopping the onion, celery, fennel and garlic. Chop the apple using the same knife.
To mince the fresh thyme, sage and parsley, use a 7-5/8″ Petite Chef. Also use it to chop the cranberries.
Making the Roulade
In a large skillet over medium-high heat, melt the butter. Add the onion, celery, fennel, apple, garlic, fresh herbs and a half teaspoon of salt. Cook until the vegetables are softened, approximately eight minutes, and remove from heat. In a large bowl, measure out the stuffing mix and then add the cooked vegetables, chicken broth and dried cranberries. Stir to combine and season with additional salt and pepper if needed.
Place the pounded turkey breast, skinned-side down, on a work surface with the longer side closest to you. Spread stuffing in an even layer over the turkey, leaving a half-inch border all around.
Roll the turkey tightly from the bottom to form a log, enclosing the stuffing.
Place the seam-side down and tuck in the edges as much as possible. Tie the roulade with kitchen twine down the length of the log and replace any stuffing that escapes.
Roast in a 375 F oven until golden brown and the internal temperature of the roulade reaches 155 F, approximately 70 minutes.
With all the flavors of Thanksgiving, this Turkey Roulade With Herbs, Apple and Cranberry works perfectly for the smaller family around holiday time or for an easy dinner anytime of the year. Enjoy!
Turkey Roulade With Herbs, Apple and Cranberry
- 1 boneless, skinless turkey breast (about 5 pounds), butterflied and flattened
- Coarse salt and freshly ground pepper, for seasoning
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1 celery stalk, finely chopped
- 1 small head fennel, diced
- 1 medium apple (Honeycrisp), unpeeled and diced
- 2 garlic cloves, minced
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh sage
- 2 teaspoons minced fresh parsley
- 1/2 teaspoon salt
- 2 1/2 cups seasoned dry stuffing mix
- 1/2 cup low-sodium chicken broth
- 1/2 cup chopped dried cranberries
- Salt and pepper, to taste
- Preheat oven to 375 F.
- Place butterflied turkey, smooth-side down, on a large cutting board. Cover with plastic wrap. Using the flat side of a mallet (or Cleaver), pound to an even thickness (about 3/4-inch). Remove plastic and season both sides with salt and pepper. Set aside.
- Melt butter in a large skillet over medium-high heat. Add onion, celery, fennel, apple, garlic, herbs, and 1/2 teaspoon salt. Cook for 8 to 10 minutes, until the vegetables start to soften.
- Add vegetable mixture to a bowl that contains the stuffing mix. Add the broth and cranberries. Stir to combine. Season with salt and pepper.
- Place turkey, skinned-side down, on a work surface with the longer side closest to you. Spread stuffing in an even layer over the turkey, leaving a half-inch border all around. Roll the turkey tightly from the bottom to form a log, enclosing stuffing. Turn seam-side down and tuck in the edges. Tie with kitchen twine down the length of the log and replace any stuffing that escapes.
- Roast until golden brown and the internal temperature registers at 155 F (temperature will continue to rise during resting), about 70 minutes.
- Transfer to a clean cutting board and let rest for at least 10 minutes. Remove twine and cut into half-inch slices to serve.