Turkey Roulade with Cranberry-Apricot Stuffing

Total Time:
2 hr 15 min
Prep:
20 min
Inactive:
15 min
Cook:
1 hr 40 min

Yield:
10 servings
Level:
Intermediate

NUTRITION INFO
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 (about 8 medium), 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 fresh parsley leaves
  • 2 boneless, skinless turkey breast halves, butterflied (about 5 to 6 pounds)
  • 2 tablespoons vegetable oil
  • 3 cups white wine
  • 1/2 cup chicken broth
Directions

Preheat the oven to 400 degrees F.

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 F, 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.

Copyright 2004 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Top Turkeys for Thanksgiving