Description

This Turkey Roulade with Cranberry Stuffing and savory gravy is a delicious and elegant centerpiece perfect for Thanksgiving or holiday meals. Featuring a tender boneless turkey breast stuffed with a flavorful whole wheat bread, herb, and dried cranberry mixture, it offers a delightful balance of savory and slightly sweet flavors. Wrapped and roasted to juicy perfection, this roulade serves as an impressive dish for smaller gatherings.

Ingredients

Scale

Turkey Roulade

1 large boneless turkey breast half with skin (about 2 1/2 lbs)
1-1/4 teaspoon kosher salt
6 to 8 pieces cooking twine
1 teaspoon salted butter (softened)

Stuffing

5 ounces whole wheat French bread (cut into small cubes)
1/2 tablespoon butter
1/2 medium onion (minced)
1 large stalk celery (minced)
4 fresh sage leaves (minced)
1/4 cup chopped parsley
1/2 teaspoon turkey or poultry seasoning
1/4 teaspoon kosher salt
Freshly ground black pepper (to taste)
1 large egg (beaten)
3/4 cups chicken broth
2 tablespoons dried cranberries (chopped)

Gravy

2 cups turkey or chicken broth
2 leaves fresh sage
3/4 teaspoon turkey or poultry seasoning
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper (to taste)

Extras

1 piece Reynolds Wrap® Heavy Duty Foil

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Instructions

Prepare the turkey breast: Lay the boneless turkey breast flat and season evenly with 1-1/4 teaspoons kosher salt. Carefully butterfly if needed to create a flat surface for stuffing.
Make the stuffing: In a skillet, melt 1/2 tablespoon butter over medium heat. Sauté minced onion and celery until softened, about 3-4 minutes. In a large bowl, combine the sautéed vegetables, whole wheat bread cubes, minced sage, chopped parsley, turkey seasoning, kosher salt, and pepper. Stir in the beaten egg, chicken broth, and chopped dried cranberries until the mixture is evenly moistened.
Stuff the turkey: Spread the prepared stuffing mixture evenly over the flattened turkey breast. Carefully roll the turkey breast tightly, enclosing the stuffing. Tie securely with cooking twine in 6 to 8 places to hold the shape during cooking.
Roast the roulade: Preheat the oven to 350°F (175°C). Place the roulade seam side down on a roasting pan. Dot the top with the softened tablespoon of salted butter. Cover loosely with heavy-duty aluminum foil and roast for approximately 60 minutes, or until the internal temperature reaches 165°F (74°C).
Rest the meat: Remove the roulade from the oven and let it rest, covered with foil, for 10-15 minutes before slicing. This helps retain the juices.
Prepare the gravy: While the roulade rests, make the gravy in a saucepan. Combine 2 cups of turkey or chicken broth with fresh sage leaves and turkey seasoning. Bring to a simmer. In a small bowl, whisk the flour with a little cold water to make a smooth slurry. Gradually whisk the slurry into the simmering broth to thicken. Cook until smooth and slightly thickened. Season with salt and freshly ground black pepper to taste.
Serve: Slice the roulade into rounds and serve warm with the homemade gravy spooned over and extra garnishes as desired.

Notes

This Turkey Roulade with Cranberry Stuffing and gravy is perfect for smaller Thanksgiving or holiday meals.
Be sure to tie the roulade firmly to keep the stuffing inside while roasting.
Resting the meat after roasting is crucial for juicy, tender slices.
Use fresh herbs for the most vibrant flavor in stuffing and gravy.
The dried cranberries add a subtle sweetness balancing the savory stuffing.

Nutrition

Serving Size: 2 slices with 1/3 cup gravy
Calories: 484 kcal
Sugar: 2.5 g
Sodium: 1700 mg
Fat: 12.5 g
Saturated Fat: 4 g
Unsaturated Fat: 7.5 g
Trans Fat: 0 g
Carbohydrates: 19 g
Fiber: 2 g
Protein: 68.5 g
Cholesterol: 130 mg