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Step 1
Ingredients:
1 2lbs skinless turkey breast, butterflied
1/3 c. dried cranberries
1 large onion
4 mushrooms - cleaned & sliced
3 cloves of garlic, minced
2 cups bread crumbs (or cut up 3 slices of wheat bread into cubes)
1/2 c. chopped walnuts (can also use almonds and pecans)
Fresh sage & thyme
1 1/2 c. chicken broth
olive oil
salt & pepper
Kitchen Twine -
Step 2
Butterfly your turkey breast. Pre-heat your oven at 375 degrees.
Heat some olive oil in a large pan over medium heat. Add diced onion, mushrooms and garlic until onions are soft. Add 1/2 cup of your chicken broth and your cranberries. Once chicken broth is hot (not boiling) add your bread, nuts, and fresh seasonings. Cook for about 2-3 minutes and then stir together. Make sure that the stuffing is not to wet. -
Step 3
Season both side of your turkey breast with salt & pepper. Spread the stuffing on the turkey (keep towards the center of the breast). Roll up the turkey and secure with your kitchen twine. Tie on the ends & middle of breast. In the same pan you used to cook your onion, bring to a high heat. Sear your stuffed turkey breast on both sides about 4-5 minutes each side.
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Step 4
Drizzle some oil on a medium sized roasting pan. Add some sliced onion and 1 cup of chicken broth. Cover your roasting pan and place in oven for approx. 1 hour.
Remove from oven. Keep covered, but let set for 10 minutes. Remove turkey from roasting pan. Slice and serve. You can pour some of the juices over the top of your sliced Turkey Roulade. Delicious!
Comments
mizzshady said
on 8/31/2009 What a great article I recommend you for sure 5*
ruf1950 said
on 8/29/2009 Thanks for sahring. Turkey Roulade sounds scrumptious. 5*****
sallyemaycreate said
on 8/28/2009 This sounds fabulous, a real winner. I may do this for Thanksgiving this year as a new twist! Thanks so much for sharing your recipe! 5*****