Petersons Touchdown Turkey Roulade Recipes

ROASTED TURKEY ROULADE

Steps:

• Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.
• Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.
• Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)
• Preheat the oven to 325 degrees F. Place a baking rack on a sheet pan.
• Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don't mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.
• Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until an instant-read thermometer registers 150 degrees F in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.

THANKSGIVING TURKEY ROULADE - CROCKPOT BY HEATHER N.

Steps:

• Prepare long grain rice and stuffing according to their instructions. Stir in the cranberries, thyme, and butternut squash, and set aside. Allow both to cool. You can make these a day ahead.
• Butterfly your boneless turkey breast. https://www.youtube.com/watch?v=eB7BYlTxUSQ.
• Unfold the turkey breast on a board, with the inside facing up, being sure to open all of the flaps. Spread the stuffing evenly over the turkey leaving 1" around bare. Next add the rice, the squash and then the cranberries. Starting at one end, roll the turkey as best you can (it won't be perfect, but that's okay), and tie with kitchen twine to hold the meat together. Season lightly with salt and pepper.
• Add the remaining oil to the frying pan, and lightly sear the turkey on all sides. Transfer to a 5- or 6-quart slow cooker, along with the quartered onion and all of the apple juice concentrate or cider.
• Cover and cook on HIGH for 1-3/4 to 2 hours, or until a thermometer measures 165°F when inserted into the center of the turkey.
• Remove the turkey from the slow cooker, and cover with foil. You can strain the liquid and boil it down in a small sauce pan, to make a gravy. Allow to rest 15-20 minutes before serving.
• Serve warm or at room temperature. Can be made ahead; let cool, and refrigerate.