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.


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


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.


Calories per serving:

216 kcal

Daily value:



  • Carbohydrate, by difference 28 g
  • Protein 2 g
  • Total lipid (fat) 7 g
  • Vitamin A, IU 910 IU
  • Vitamin A, RAE 31 µg
  • Vitamin C, total ascorbic acid 2 mg
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 4 µg
  • Alcohol, ethyl 6 g
  • Ash 1 g
  • Calcium, Ca 20 mg
  • Carotene, beta 293 µg
  • Choline, total 7 mg
  • Fatty acids, total monounsaturated 2 g
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 3 g
  • Fiber, total dietary 3 g
  • Folate, DFE 10 µg
  • Folate, food 7 µg
  • Folate, total 9 µg
  • Folic acid 2 µg
  • Fructose 5 g
  • Glucose (dextrose) 8 g
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 20 µg
  • Magnesium, Mg 26 mg
  • Niacin 1 mg
  • Phosphorus, P 51 mg
  • Phytosterols 3 mg
  • Potassium, K 253 mg
  • Proanthocyanidin dimers 1 mg
  • Quercetin 1 mg
  • Retinol 7 µg
  • Selenium, Se 5 µg
  • Sodium, Na 88 mg
  • Starch 3 g
  • Sucrose 3 g
  • Sugars, total 18 g
  • Water 88 g
  • Zinc, Zn 1 mg
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