Turkey Roulade with Cranberry-Apricot Stuffing

Turkey Roulade with Cranberry-Apricot Stuffing
Staff Writer

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.


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, Pork Free

Daily value:



  • Fat 42g 64%
  • Carbs 17g 6%
  • Saturated 12g 60%
  • Fiber 2g 9%
  • Trans 0g
  • Sugars 12g
  • Monounsaturated 17g
  • Polyunsaturated 9g
  • Protein 101g 202%
  • Cholesterol 307mg 102%
  • Sodium 756mg 31%
  • Calcium 93mg 9%
  • Magnesium 134mg 33%
  • Potassium 1,480mg 42%
  • Iron 6mg 35%
  • Zinc 7mg 50%
  • Phosphorus 894mg 128%
  • Vitamin A 67µg 7%
  • Vitamin C 2mg 4%
  • Thiamin (B1) 0mg 19%
  • Riboflavin (B2) 1mg 36%
  • Niacin (B3) 24mg 122%
  • Vitamin B6 2mg 113%
  • Folic Acid (B9) 41µg 10%
  • Vitamin B12 2µg 32%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 12%
  • Vitamin K 14µg 17%
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