Turkey Roulade with Cranberry-Apricot Stuffing

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  • Total: 1 hr 40 min
  • Prep: 30 min
  • Cook: 1 hr 10 min
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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


  1. 1. Preheat oven to 400F.
  2. 2. Spread almonds and fennel seeds on a baking sheet and cook until golden and aromatic, about 10 minutes. Cool to room temperature. Warm cognac and water in a small saucepan, add cranberries and apricots, and set aside until plump, about 10 minutes.
  3. 3. Coarsely chop almonds and fennel in a food processor. Add fruit with liquid, shallot, butter, 2 teaspoons salt and pepper, to taste and pulse until fruit and nuts are coarsely chopped. Add parsley and pulse once or twice more.
  4. 4. Place turkey breast halves on a cutting board. Divide and spread fruit mixture evenly over them, leaving about a 1-inch border. Starting with long end each breast, roll up and
  5. tie with butchers twine. Season generously with salt and pepper.
  6. 5. Heat a large skillet over medium-high heat, add oil, and heat until shimmering. Sear turkey roulades, turning occasionally, until golden brown, about 8 minutes. Place roulades on a rack set in a roasting pan and pour 2 cups wine over meat. Roast, uncovered, until an instant-read thermometer, inserted into meat center, registers 165F, about 1 hour and 10 minutes. Transfer breasts to a carving board, tent loosely with foil, and let rest for 5 minutes. Carve into 1-inch thick slices.
  7. 6. Place roasting pan over medium heat on stovetop. Add remaining 1 cup wine and stir using a wooden spoon to release browned bits on pan bottom. Add chicken broth and cook until syrupy, about 5 minutes. Season with salt and pepper. Serve turkey with pan sauce.