Turkey Roulade with Cranberry-Apricot Stuffing

Food Network


  • 1/2 Cup  whole almonds
  • 2 Teaspoons  fennel seeds
  • 1/3 Cup  cognac or other brandy
  • 1/4 Cup  water
  • 2/3 Cups  dried cranberries
  • 2/3 Cups  dried apricots, coarsely chopped
  • medium shallots, minced
  • 4 Tablespoons  unsalted butter, softened
  • 2 Teaspoons  kosher salt, plus additional for seasoning
  •   Freshly ground black pepper
  • 2 Tablespoons  parsley leaves
  • boneless, skinless turkey breast halves, butterflied
  • 2 Tablespoons  vegetable oil
  • 3 Cups  white wine
  • 1/2 Cup  chicken broth

For a twist on the traditional Thanksgiving main dish, this cranberry-apricot stuffed turkey is a great recipe to try, without the mess of dealing with a whole turkey carcass.


Preheat the oven to 400 degrees.

Spread the almonds and fennel seeds on a baking sheet and cook until golden and aromatic, about 10 minutes. Let cool to room temperature. Warm the cognac and water in a small saucepan, add the cranberries and apricots, and set aside until plump, about 10 minutes.

In a small food processor, pulse the almonds and fennel until coarsely chopped, then add the fruit and any unabsorbed liquid with the shallot, butter, 2 teaspoons salt and pepper, to taste, until the fruit and nuts are coarsely chopped. Add the parsley and pulse once or twice more.

Place the turkey breast halves on a cutting board. Divide and spread the fruit mixture evenly over them, leaving about a 1-inch border. Starting with the long end of each breast, roll like a jelly roll and tie firmly with butchers twine. Season generously with salt and pepper.

Heat a large skillet over medium-high heat, add the oil, and heat until shimmering. Sear the turkey roulades, turning occasionally, until they are golden brown on all sides, about 8 minutes. Place the 2 roulades on a rack in a roasting pan and pour 2 cups of the wine over them. Roast, uncovered, until an instant-read thermometer inserted into the center of the meat registers 165 degrees, about 1 hour and 10 minutes. Transfer the breasts to a carving board, tent loosely with foil, and let rest while you make the sauce.

Put the roasting pan over medium heat on the stovetop. Add the remaining 1 cup of wine and stir with a wooden spoon to release the brown bits that cling to the pan. Add the chicken broth and cook until syrupy, about 5 minutes. Season with salt and pepper.

Carve the turkey into 1-inch thick slices and serve with the pan sauce.


This recipe was adapted from the original on FoodNetwork.com.


Calories per serving:

917 calories

Dietary restrictions:

Low Carb Gluten Free, Wheat Free, Egg Free, Peanut Free, Soy Free, Fish Free, Shellfish Free

Daily value:



  • Fat 419g 644%
  • Carbs 169g 56%
  • Saturated 120g 599%
  • Fiber 22g 90%
  • Trans 2g
  • Sugars 117g
  • Monounsaturated 168g
  • Polyunsaturated 88g
  • Protein 1,012g 2,023%
  • Cholesterol 3,069mg 1,023%
  • Sodium 7,559mg 315%
  • Calcium 934mg 93%
  • Magnesium 1,338mg 335%
  • Potassium 14,798mg 423%
  • Iron 63mg 350%
  • Zinc 74mg 496%
  • Phosphorus 8,936mg 1,277%
  • Vitamin A 669µg 74%
  • Vitamin C 22mg 36%
  • Thiamin (B1) 3mg 194%
  • Riboflavin (B2) 6mg 356%
  • Niacin (B3) 243mg 1,216%
  • Vitamin B6 23mg 1,134%
  • Folic Acid (B9) 410µg 103%
  • Vitamin B12 19µg 319%
  • Vitamin D 1µg 0%
  • Vitamin E 24mg 120%
  • Vitamin K 138µg 172%
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