Turkey Roullade

A show-stopper for any special occasion, this turkey roulade can be made in the morning and cooked quickly later in the day. Turkey tenderloin, which is wrapped around a cranberry and sausage stuffing, is a fantastic choice for a smaller party.

• Preparation time: 35 minutes
• Time for cooking: 55 minutes
• Break Time: Ten minutes
• Entire duration: one hour forty minutes
• Portions: 4

Ingredients

The original recipe (1X) produces four servings.

Fillers

• a tablespoon of unsalted butter
• diced one onion
• 2 cloves garlic, chopped
• Jimmy Dean® and other 8-ounce pork sausages
• 1 cup of fresh bread crumbs (from 2 slices of torn bread)
• 2 tablespoons dried cranberries (like Craisins®)
• 1 tablespoon of finely chopped fresh parsley
• half a teaspoon of dried thyme
• half a teaspoon of dried sage
• Use freshly ground black pepper and salt to taste.
• One big egg, lightly beaten

Roulade

• 1 package of turkey breast tenderloins (like Jennie-O®) weighing 24 ounces
• add salt and freshly ground black pepper to taste
• a tablespoon of unsalted butter
• One teaspoon of olive oil
• 1/4 cup of dry white wine
• 1 1/4 cups of chicken stock or broth, split up
• one tablespoon of cornstarch
• Dijon mustard, 1 teaspoon

Instructions

step 1

Preheat the oven to 350°F (180°C).

step 2

In a skillet, melt butter over medium heat for the filling. Add onions and garlic and sauté for 3 to 4 minutes, or until softened. Add sausage to the pan, and cook for 4 to 5 minutes, stirring, until it is crumbled and lightly browned. Drain the sausage, then combine breadcrumbs, cranberries, parsley, thyme, sage, egg, salt, and pepper in a bowl; mix thoroughly.

step three

Put the turkey tenderloins on a cutting board. Cut each butterfly lengthwise, but not all the way through, so that they can be opened up like a book to expand the surface area. Cover each tenderloin with two sheets of plastic wrap. Use a pounder or meat mallet to flatten the tenderloin to a thickness of about 1/3 inch, then season it with salt and pepper.

Step 4

To create one big tenderloin, lay the two tenderloins next to one another, with the margins slightly overlapping. Use the meat pounder to tap the tenderloins together and seal them. Leaving a roughly 1/3-inch border around the edges, cover the filling evenly.

step 5

Tie the tenderloin with four or five pieces of kitchen twine to keep it together and in place after rolling it up into a tight jelly roll shape. At this point, you may cover the roulade and put it in the refrigerator to cook it later if you like.

step six

In an ovenproof roasting pan, heat the butter and oil over medium heat, then add the tenderloin and brown it for 8 to 10 minutes on all sides. Pour in the wine and 1 cup of chicken stock, and then cover the pan.

step 7

Place the turkey in the preheated oven and bake for 35 to 45 minutes, basting periodically, until a meat thermometer placed in the center reads 160 degrees Fahrenheit (71 degrees Celsius). Take the turkey out of the pan and loosely cover it with a sheet of aluminum foil for 10 to 15 minutes.

step 8

Add the remaining chicken stock, cornstarch, and Dijon to the pan while mixing. For 3 to 4 minutes, cook over medium heat, stirring constantly, until thickened.

step 9

Cut the turkey tenderloin into half-inch-thick slices and remove the strings. Place on a serving dish, top with the gravy, and serve.

Cook’s note

Although this requires a little effort in advance, it gives you more time to spend with friends and family rather than in the kitchen. When it’s almost time to set your dinner on the table, you’ll get your reward. At this point, concentrate on your side dishes with little attention paid to the turkey.

Nutrition Facts

(per serving)

• 406 Calories
• 26g Fat
• 20g Carbs
• 22g Protein

Nutrition Facts

• Servings Per Recipe 4
• Calories 406

% Daily Value *

• Total Fat 26g 33%
• Saturated Fat 10g 48%
• Cholesterol 130mg 43%
• Sodium 856mg 37%
• Total Carbohydrate 20g 7%
• Dietary Fiber 2g 5%
• Total Sugars 8g
• Protein 22g 44%
• Vitamin C 3mg 3%
• Calcium 58mg 4%
• Iron 2mg 12%
• Potassium 437mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.