Happy Thanksgiving! Michael and I enjoyed a relaxing weekend, and one of the highlights was this delicious turkey roulade that I made for Thanksgiving dinner.
Since I was only making dinner for the two of us, I decided to try something different — this turkey roulade, which I stuffed with my family’s traditional stuffing recipe. The preparation is a little more detailed than simply roasting a turkey, but don’t be intimidated by the long instructions — it only takes an hour to roast. I already have another turkey breast in the freezer, so I’ll definitely be making this one again.
Stuffed turkey roulade with roasted red potatoes
By Jane and Michael’s Gourmet Extravaganza
For the cornbread stuffing:
- 2 1/2 cups of cubed cornbread
- 2 1/2 cups of cubed wheat bread
- 1/2 cup finely diced celery
- 1/4 cup finely diced celery leaves
- 1/4 cup finely diced onion
- 1/4 cup dried cranberries (optional)
- 1/2 tsp dried sage
- 1/4 tsp poultry seasoning
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 egg, beaten
Spread the cubed cornbread and wheat bread in a single layer on a large baking sheet. Toast in a 250 degree oven until dried, about 20 minutes.
Meanwhile, place the finely diced celery and onion in a microwave-safe bowl with 1/4 cup water. Cover and microwave for 5 minutes, or until the onions are translucent.
Combine the toasted breads, cooked celery and onions, and cooking liquid in a large bowl. Add the remaining ingredients and mix well. If the mixture is still very dry, add additional water or chicken broth — you want everything to be slightly moist.
For the turkey roulade and roasted potatoes:
- 3 lb boneless turkey breast
- 7 15-inch pieces of kitchen twine
- Freshly ground black pepper
- 5 cups prepared cornbread stuffing (see recipe above)
- 6 medium red potatoes, cubed
- Dried parsley, to taste
Preheat oven to 425 degrees. Remove the turkey breast from its packaging and netting, and butterfly it (see note at bottom). Reserve the skin. Lay out the pieces of twine parallel to each other (1 1/2″ spacing), and place the butterflied turkey breast on top so that it covers half of each string, and the remaining halves are extending out from the long edge of the breast.
Season the butterflied chicken breast with salt and pepper and then top with the stuffing, pressing it down into an even layer. Beginning at the long edge opposite the string, carefully roll up the turkey breast and tie with string to secure (the string will already be in place under the roulade, but an extra pair of hands is helpful at this point).
Line a 9×13-inch baking dish with aluminum foil, and spray with non-stick spray. Place the turkey roulade, seam side down, diagonally in the dish. Stretch the reserved turkey skin over the roulade. Place the cubed red potatoes in the baking dish around the roulade and spray them with non-stick cooking spray. Season with salt, pepper, and dried parsley.
Bake, uncovered, for 25 minutes at 425 degrees. Reduce heat to 350 degrees, and bake for an additional 30 minutes, or until the turkey reaches an internal temperature of 165 degrees. Remove the roulade to a platter and let rest for 15-20 minutes. If the potatoes are not done, spread them evenly in the baking dish and return to the oven until cooked through.
Carve the roulade into slices, being sure to remove the twine, and serve with the roasted potatoes. Enjoy!
Note: To butterfly the turkey breast, unfold it as much as possible. Cut horizontally through the thickest part(s), beginning at the center and leaving a “hinge” at the outer edge so you can unfold the breast into a large rectangle. Cover with plastic wrap and pound to flatten to an even 3/4-inch thickness. Mine was about 8″ by 11″ when I was finished.