Herb-Crusted Turkey Roulade with Cranberry-Pistachio Stuffing

Herb-Crusted Turkey Roulade with Cranberry-Pistachio Stuffing ingredients

• 2 tbsp unsalted butter
• 1/2 cup yellow onion
• 1/4 cup celery stalk
• 1/2 cup dried cranberries
• 1/2 cup shelled pistachios
• 1 cup unseasoned breadcrumbs
• 1/2 cup chicken or turkey broth
• 1 tsp fresh sage
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 lbs boneless, skinless turkey breast
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup unseasoned breadcrumbs
• 2 tbsp fresh parsley
• 1 tbsp fresh thyme
• 1 tbsp fresh rosemary
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 egg

How to make Herb-Crusted Turkey Roulade with Cranberry-Pistachio Stuffing

1. Preheat your oven to 375°F (190°C). Lightly grease a large baking dish or oven-safe skillet with cooking spray or a small amount of oil.
2. To prepare the stuffing, melt 2 tablespoons of unsalted butter in a medium skillet over medium heat. Add the 1/2 cup diced yellow onion and 1/4 cup diced celery, cooking for 5-7 minutes until softened and translucent.
3. Remove the skillet from heat and transfer the sautéed vegetables to a large bowl. Stir in the 1/2 cup dried cranberries, 1/2 cup chopped shelled pistachios, 1 cup unseasoned breadcrumbs, 1/2 cup chicken or turkey broth, 1 teaspoon chopped fresh sage, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
4. Prepare the turkey breast by butterflying it open, then place it between two sheets of plastic wrap. Pound the turkey evenly with a meat mallet or rolling pin until it is about 1/2-inch thick, creating a large, flat rectangle.
5. Remove the plastic wrap, season the turkey on both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. Spread the prepared stuffing evenly over one side of the flattened turkey breast, leaving a 1-inch border around the edges.
6. Starting from a long side, carefully roll the turkey breast tightly into a log shape. Secure the roulade at 1-inch intervals with kitchen twine to help it maintain its shape during cooking.
7. In a shallow dish, combine 1/2 cup unseasoned breadcrumbs, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh thyme, 1 tablespoon chopped fresh rosemary, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt for the herb crust.
8. In a separate small bowl, whisk 1 egg with 1 tablespoon of water to create an egg wash. Brush the entire surface of the turkey roulade with the egg wash, then roll it in the herb crust mixture, pressing gently to adhere.
9. Heat 1 tablespoon olive oil in an oven-safe skillet (if not using a baking dish). Sear the roulade on all sides over medium-high heat for 5-7 minutes total, until golden brown. This step helps create a flavorful crust.
10. Transfer the seared roulade to the prepared baking dish or leave it in the oven-safe skillet. Bake for 45-55 minutes, or until an instant-read thermometer inserted into the thickest part of the turkey (without touching stuffing) registers 165°F (74°C).
11. Once cooked, remove the roulade from the oven, cover loosely with foil, and let it rest for 10-15 minutes before slicing. Resting allows the juices to redistribute, ensuring a tender and moist result.
12. Remove the kitchen twine, then slice the roulade into thick rounds. Serve immediately, with any pan juices spooned over the top.

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