TURKEY ROULADE WITH CRANBERRY-CITRUS STUFFING AND CREAM GRAVY
Provided by Valerie Bertinelli
Categories main-dish
Time 3h40m
Yield 8 servings
Number Of Ingredients 27
Steps:
- For the stuffing: Preheat the oven to 300 degrees F. Lay the bread out on two rimmed baking sheets. Bake until slightly dried out, about 25 minutes. Transfer to a large bowl.
- Meanwhile, soak the dried cranberries in a bowl with the brown sugar, orange juice and all the citrus zests.
- Melt the butter in a large skillet over medium heat. Add the sage and thyme and cook, stirring, for 1 minute. Add the onions, celery, garlic, 1 1/4 teaspoons salt and a few grinds of pepper. Cook, stirring, until softened, 12 minutes. Transfer to the bowl with the bread, pour in the stock, and add the cranberry mixture; toss to coat. Let cool completely. Add the parsley, eggs, 1/2 teaspoon salt and some pepper and mix thoroughly.
- For the roulade: Raise the oven temperature to 350 degrees F. Lay the butterflied turkey breast skin-side-down on a plastic-wrap-lined work surface. Pound with a meat mallet to an even 1/2- to 3/4-inch thickness. Sprinkle lightly with salt and pepper.
- Spread about 5 cups of the stuffing in a 1/2-inch layer over the breast, leaving a 1-inch border on all sides. Starting on a long side, tightly roll up the breast to enclose the stuffing. Tie and secure the roulade every 1 1/2 inches with kitchen twine.
- Butter a 3-quart baking dish and fill it with the remaining stuffing.
- Gently rub the softened butter all over the roulade; sprinkle generously with salt and pepper. Transfer to a rack set over a rimmed baking sheet. Roast until an instant-read thermometer inserted into the center registers 150 degrees F, about 1 hour 20 minutes. Thirty minutes before the roulade is done, add the stuffing to the oven.
- When the roulade is at temperature and the stuffing is hot, increase the oven temperature to 475 degrees F and cook for another 5 minutes, until both are golden brown. Transfer the roulade to a cutting board, cover loosely with foil and let stand 10 minutes.
- For the gravy: Melt the butter in the roasting pan over medium heat. Add the flour and whisk to form a paste. Cook for 1 to 2 minutes. Add the white wine and bring to a boil for 2 minutes. Add the stock, sage and thyme; reduce the heat to a simmer and cook until thickened, about 5 minutes. Stir in the cream. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Remove the twine and cut the roulade into slices. Serve with the extra stuffing and the gravy on the side.
HOLIDAY TURKEY WITH CRANBERRY PECAN STUFFING
Here's an easy to follow roast turkey recipe with a mouthwatering cranberry-pecan stuffing. Give it a try ... the turkey is succulent and the stuffing is absolutely delicious.
Provided by Food Network
Time 5h50m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat the butter in a 4-quart saucepan over medium heat. Stir the celery and onions in the saucepan and cook until they're tender.
- Stir the broth in the saucepan and heat to a boil. Remove the saucepan from the heat. Add the stuffing, cranberries and pecans and mix lightly.
- Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat it dry. Spoon the stuffing lightly into the neck and body cavities.* Fold the loose skin over the stuffing. Tie the ends of the drumsticks together. Place the turkey, breast side up in a shallow roasting pan. Brush with oil. Insert a meat thermometer into the thickest part of the meat, not touching bone.
- Roast the turkey at 325 degrees F for 5 hours or until the thermometer reads 180 degrees F and the drumstick moves easily, basting occasionally with the pan drippings. Begin checking for doneness after 4 1/2 hours of roasting time. Allow the turkey to stand for 10 minutes before slicing. *Bake any remaining stuffing in a covered casserole along with the turkey for 30 minutes or until it's hot.
CRANBERRY STUFFED TURKEY BREASTS
I made these once for a holiday dinner party, and they were such a hit that I started making them for Thanksgiving instead of a whole turkey.
Provided by Esther Nelson
Categories Meat and Poultry Recipes Turkey Breasts
Time 2h
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool.
- With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.
- Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.
- Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry.
- Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 28 g, Cholesterol 34.4 mg, Fat 18.4 g, Fiber 2.7 g, Protein 23.2 g, SaturatedFat 2.5 g, Sodium 857.5 mg, Sugar 3.5 g
CRANBERRY STUFFING
With their delightfully chewy texture and sweet-tart flavor, dried cranberries are the perfect addition to stuffing. So this Thanksgiving, why not make cranberry stuffing for a lovely fruity variation on what's otherwise a completely classic recipe. With plenty of butter and traditional aromatics in the mix-sage, thyme, onion-bread soaks up all sorts of rich flavor. Once you get a taste of this dish, we think you'll agree dried cranberries are the ingredient you didn't know your Thanksgiving stuffing was missing!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 18
Number Of Ingredients 9
Steps:
- In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and ingredients; toss.
- Stuff turkey just before roasting.
Nutrition Facts : Calories 160, Carbohydrate 14 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 380 mg
DRIED CRANBERRY AND APPLE TURKEY STUFFING
A recipe of my girlfriends, made at her house for a Christmas dinner a few years back...an excellent recipe for a stuffing, that is prepared to cook inside the turkey. Note cooking time depends on how long the turkey is cooked, I imagine that you could bake this outside the turkey also too. This recipe can be doubled if desired.
Provided by Kittencalrecipezazz
Categories Apple
Time 25m
Yield 4 cups
Number Of Ingredients 14
Steps:
- In a frypan, melt butter, saute onion and garlic until soft (not brown), about 5 minutes.
- Add in the bread cubes and herbs, stirring to combine.
- Stir in apples, wine, stock, pecans, cranberries and parsley (if the mixture seems too dry add in just a bit more stock, not too much!).
- Cool to almost room temperature.
- Add in egg or egg whites.
- Season well with salt and lots of pepper.
- Stuff into the turkey.
Nutrition Facts : Calories 584.2, Fat 39.1, SaturatedFat 12.7, Cholesterol 91.9, Sodium 415.8, Carbohydrate 51.3, Fiber 14.4, Sugar 13.1, Protein 11
TURKEY WITH DRIED CRANBERRY STUFFING
Provided by Trois fois par jour
Time 3h10m
Yield 6
Number Of Ingredients 0
Steps:
- Preheat oven to 375 °F (190°C).Place turkey and carrots in a roasting pan.Stuff turkey with garlic, orange, rosemary and onion.Using your hands, spread butter between the skin and the meat.Add chicken broth.Bake for 25 minutes.Reduce the temperature to 325 °F (160°C).Bake for 2 1/2 to 3 hours, basting occasionally with pan juices.One hour before the turkey is done, sauté onion in a frying pan using a dash of olive oil.Transfer to a bowl with remaining stuffing ingredients.Season generously, then place in a 9" x 11" greased baking dish.Bake for 1 hour (until the turkey is ready).
TURKEY BREAST WITH CRANBERRY SAGE STUFFING
Steps:
- In a medium bowl, stir together the stuffing ingredients.
- If your butcher wouldn't butterfly the turkey breast, cut it lengthwise down the center, almost in half; don't cut completely through it. Lay it out flat between two pieces of plastic wrap. Using the smooth side of a meat mallet or a heavy pan, lightly flatten the turkey, being careful not to tear the meat.
- Spoon the stuffing down the middle of the turkey. Roll the turkey around the stuffing. Tie at 2-inch intervals with kitchen twine.
- Preheat the oven to 350°F.
- In a Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom. Brown the turkey for 2 minutes on each side. Pour 2 cups broth over the turkey.
- Bake, covered, for 45 to 50 minutes, or until the turkey is no longer pink and the internal temperature reaches 170°F. Transfer the turkey to a carving board, leaving the liquid in the Dutch oven. Let the turkey rest while you make the gravy.
- Bring the broth to a boil over medium-high heat.
- Meanwhile, put the flour in a small bowl. Pour in the water, whisking to dissolve. Whisk into the boiling broth. Cook for 3 to 4 minutes, or until the gravy is thick and bubbly, whisking frequently. Remove from the heat.
- Slice the turkey into 6 pieces. Serve with the gravy.
- Cook's Tip on Mesh
- Kitchen twine is a great way to secure roasts and help them keep their shape while cooking. Butchers use a similar product that is stringlike and stretchy, and with a bit of maneuvering, can easily cover a roast. Many butchers will sell-or perhaps even give-you a small amount of mesh to use at home. For large quantities, check restaurant supply or specialty stores.
- nutrition information
- (Per Serving)
- Calories: 231
- Total Fat: 4.5g
- Saturated: 1.0g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 2.0g
- Cholesterol: 68mg
- Sodium: 130mg
- Carbohydrates: 18g
- Fiber: 1g
- Sugars: 9g
- Protein: 29g
- Dietary Exchanges
- 1 Carbohydrate
- 3 Lean Meat
TURKEY & SPINACH STUFFING CASSEROLE
I know dried cranberries may seem like an odd ingredient to include in this dish, but they add just a hint of sweetness that makes an easy casserole so special. -Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large saucepan, bring broth and butter to a boil. Remove from heat. Add stuffing mix; stir until moistened. Stir in turkey, spinach and cranberries., Transfer to a greased 11x7-in. baking dish. Sprinkle with cheese. Bake, uncovered, 10-15 minutes or until cheese is melted.
Nutrition Facts : Calories 565 calories, Fat 24g fat (12g saturated fat), Cholesterol 125mg cholesterol, Sodium 1259mg sodium, Carbohydrate 43g carbohydrate (15g sugars, Fiber 2g fiber), Protein 42g protein.
SAUSAGE APPLE & DRIED CRANBERRY STUFFING
This stuffing is the family favourite. The key is the fresh ingredients and home baked bread cubes along with turkey broth. I prefer to use the broth from the cooked turkey instead of chicken broth. See my recipe for Buttery Turkey on Zaar. You get the same results as if you baked the stuffing in the turkey with less mess and effort !!! Another recipe from Bon Appetit Nov 94.
Provided by Luvfood
Categories Apple
Time 2h15m
Yield 18 Cups, about
Number Of Ingredients 11
Steps:
- Discard the end pieces of bread. Then remove the crust off bread and cut into even sized cubes.
- In a 350 degree, oven bake the bread cubes until slightly dry, about 15 minutes NOTE: Watch the first batch so you know how long your oven takes, different types of bread takes less time or more time.
- Cool completely; set aside.
- (I bake these ahead by a few days or weeks, prefer making my own, you can buy store bought if you like).
- Saute & break up sausages in a large, heavy pan until cooked through.
- Remove and drain sausage.
- Pour off drippings from pan and add butter, melt, then add leeks, apples, celery and poultry seasoning, saute until leeks are soft, about 8 minutes.
- Mix in dried cranberries and rosemary.
- Transfer the onion mixture to a large mixing bowl, add sausage, then bread, season with salt and pepper.
- (You can make onion mixture 1 day ahead and refrigerate covered, bring to room temperature and mix in the beaten eggs, with the turkey broth and bread cubes.) Or if completing the same day add the beaten eggs, mix well, wait 15 mins and add the turkey broth.
- Transfer to buttered baking dish and cover with buttered foil, bake for 45 mins, remove foil for last 15 mins until golden brown.
- Note: I double this recipe and make a small dish of veggie stuffing so I saute the leek mixture in butter (not the sausage drippings). Add in the sausage to the portion that won't be vegetarian.
Nutrition Facts : Calories 132.9, Fat 4.8, SaturatedFat 2.3, Cholesterol 22.3, Sodium 265.2, Carbohydrate 18.4, Fiber 1.8, Sugar 4.4, Protein 4.6
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