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Turkey Roulade With Apple Cider Gravy Recipe

Turkey Roulade With Apple Cider Gravy Recipe

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Ingredients:

Serving

2 1/2 lbs boneless turkey breast halves, skin removed and butterflied
1/3 cup chopped pecans
1 1/4 cups dried cranberries (i used craisins)
2 tbsp canola oil
1 onion, diced
1 cup onion , thinly sliced into half moons
3 tbsp fresh sage
2 large garlic cloves, minced
5 slices day old wheat bread, crust removed and cubed (2 1/2 cups)
2 1/2-2 3/4 cups chicken broth
1/2 tsp salt (to taste)
1/4 tsp black pepper (to taste)
kitchen twine
1 cup apple cider
3 tbsp cider vinegar
1 tsp cornstarch , dissolved in 1 tbsp of water

Directions:

Place turkey between 2 pieces of plastic wrap and pound with a meat mallet until about 3/4 inch thick. Set aside.
Toast pecans in a small dry skillet on medium/high heat for 3 minutes, or until fragrant. Set aside.
Preheat oven to 375.
Place cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, and remove from heat and drain.
Put 1 tablespoon of oil in a heavy skillet and cook until golden. Add garlic and cook another 2-3 minutes. Add bread, cranberries, pecans, 2 tablespoons fresh or 2 teaspoons of dried sage, and 1/2-3/4 cups of broth. (You want the mixture to be moistened but not too wet, since the turkey will release moisture when cooked.). Cook over low heat for 2-3 minutes, then remove from heat.
Sprinkle salt and pepper over both sides of the turkey breast. Spread stuffing over one side of the turkey, leaving 1-2 inches along the outside with out stuffing. Roll up and secure with kitchen twine. Try to keep the stuffing inside (This part is a little messy, but makes the turkey pretty if it's kept together!).
Heat remaining oil in the heavy skillet over medium heat. Sear stuffed breast until lightly browned, 3-4 minutes per side. Put in a roasting pan, sprinkle with sliced onion and 1 1/2 cup chicken broth, and roast in the onion, covered, about one hour or more. Remove to cutting board and let rest in an aluminum foil tent while making the gravy.
Add cider, 1/2 cup chicken broth, vinegar and remaining sage to the raosting pan, bring to a boil, and cook. stirring occasionally, until liquid is reduced by 1/3. Slowly add cornstarch mixture. Stirring constantly, cooking for 3 minutes. Should be a little thicker than a jus. Season with salt and pepper.
Remove cooking twine from turkey, cut into slices. Serve with gravy on the side.
Note: I usually double the stuffing recipe to have some on the side. I have eaten this with and without the gravy. Looks complicated but quite simple and really good. I go by the servings on the recipe - my family usually eats more than 1 serving. Times are estimates.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1664.73 Kcal (6970 kJ)
Calories from fat	753.81 Kcal
		% Daily Value*
Total Fat	83.76g	129%
Cholesterol	368.47mg	123%
Sodium	2059.7mg	86%
Potassium	2371.41mg	50%
Total Carbs	96.35g	32%
Sugars	68.41g	274%
Dietary Fiber	11.65g	47%
Protein	130.28g	261%
Vitamin C	33mg	55%
Iron	8.5mg	47%
Calcium	223.8mg	22%

Amount Per 100 g
Calories	131.4 Kcal (550 kJ)
Calories from fat	59.5 Kcal
		% Daily Value*
Total Fat	6.61g	129%
Cholesterol	29.08mg	123%
Sodium	162.57mg	86%
Potassium	187.17mg	50%
Total Carbs	7.6g	32%
Sugars	5.4g	274%
Dietary Fiber	0.92g	47%
Protein	10.28g	261%
Vitamin C	2.6mg	55%
Iron	0.7mg	47%
Calcium	17.7mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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