Turkey Roulade with Cranberry-Apricot Stuffing Recipe


Nutrition

Cal/Serving: 937
Daily Value: 47%
Servings: 10

Low-Carb
Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat42g64%
Saturated12g60%
Trans0g0%
Carbs18g6%
Fiber2g9%
Sugars12g0%
Protein101g202%
Cholesterol307mg102%
Sodium757mg32%
Calcium96mg10%
Magnesium137mg34%
Potassium1496mg43%
Iron6mg35%
Zinc7mg50%
Vitamin A547IU11%
Vitamin C2mg4%
Thiamin (B1)0mg17%
Riboflavin (B2)1mg34%
Niacin (B3)24mg122%
Vitamin B62mg114%
Folic Acid (B9)42µg10%
Vitamin B122µg32%
Vitamin D0µg0%
Vitamin E2mg12%
Vitamin K14µg17%
Fatty acids, total monounsaturated17g0%
Fatty acids, total polyunsaturated9g0%
Have a question about the nutrition data? Let us know.

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Food Network

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.

INGREDIENTS

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

DIRECTIONS

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.

Recipe Details

Servings: 10

Notes and Substitutions:

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



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