Description
Barefoot Contessa classic turkey roulade elevates holiday dining with elegant French-inspired technique. Juicy turkey breast stuffed with herbed filling promises a memorable centerpiece that delights guests with sophisticated flavor and professional culinary flair.
Ingredients
Scale
Main Ingredients:
- 1 whole turkey breast (2.3 kg / 5 lbs), boned and butterflied
- 340 g (0.75 lb) pork sausage, casings removed (mix sweet and hot)
- 3 cups (about 180 g) herb-seasoned stuffing mix (e.g., Pepperidge Farm)
Dried Fruits and Nuts:
- 110 g (0.75 cup) dried figs, large-diced, stems removed
- 90 g (0.75 cup) dried cranberries
- 3 tablespoons pine nuts, toasted
Liquid and Seasoning Ingredients:
- 120 ml (0.5 cup) Calvados or brandy
- 120 ml (0.5 cup) water
- 360 ml (1.5 cups) chicken stock, preferably homemade
- 55 g (4 tablespoons) unsalted butter
- 40 g unsalted butter, melted
- 2 medium onions (1.5 cups), diced
- 3 celery stalks (1 cup), diced
- 1.5 tablespoons fresh rosemary, chopped
- 1 extra-large egg, beaten
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon black pepper
Instructions
- Prepare the fruity base by combining figs, cranberries, Calvados, and water in a small saucepan. Gently simmer the mixture for 2 minutes over medium heat, then set aside to steep and develop rich flavors.
- In a large skillet, melt butter and sauté diced onions and chopped celery until they become translucent and soft, approximately 5 minutes.
- Introduce ground sausage to the vegetable mixture, carefully breaking it into small crumbles. Cook thoroughly until the meat achieves a deep golden-brown color and is completely cooked through, about 10 minutes.
- Incorporate the previously prepared fruit mixture, including its liquid, along with fragrant rosemary and toasted pine nuts. Stir and scrape the pan to capture all the delicious browned bits.
- Transfer the mixture to a spacious mixing bowl. Blend in dry stuffing mix, rich chicken stock, a beaten egg, kosher salt, and freshly ground black pepper until thoroughly combined.
- Preheat the oven to 160°C (325°F). Position the turkey breast skin-side down on a clean cutting board and season generously with salt and black pepper.
- Evenly spread the prepared stuffing across the turkey breast, maintaining a small border around the edges. Carefully roll the turkey from one end to the other, ensuring the stuffing remains neatly enclosed.
- Secure the rolled turkey with kitchen twine at 5-centimeter intervals, creating a compact roulade. Position the roulade seam-side down on a rack placed over a baking tray. Brush with melted butter and sprinkle with additional seasoning.
- Roast the turkey roulade for 1¾ to 2 hours, or until the internal temperature reaches 65°C (150°F). Once cooked, remove from the oven and loosely tent with aluminum foil, allowing the meat to rest for 15 minutes.
- Slice the roulade into 1-centimeter thick portions and serve warmly, accompanied by additional stuffing on the side.
Notes
- Chilled butter grated over stuffing creates moisture-locking magic for your roasted turkey roulade.
- Aromatic sage and rosemary transform ordinary stuffing into a flavor explosion that dances on your taste buds.
- Kitchen twine becomes your culinary ally, keeping the roulade compact and ensuring picture-perfect slices every time.
- Precise butterflying technique guarantees even cooking and stunning presentation when you unveil your masterpiece.
- Patience during resting lets delicious juices redistribute, promising tender, succulent meat that will impress every dinner guest.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 7g
- Sodium: 560mg
- Fat: 5g
- Saturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 75mg