Stuffed Turkey Roulade with Cranberry-Herb Gravy

Stuffed Turkey Roulade with Cranberry-Herb Gravy ingredients

• 3 lbs boneless, skinless turkey breast
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp butter
• 1 cup yellow onion, finely diced
• 0.5 cup celery, finely diced
• 1 cup cooked chestnuts, roughly chopped
• 0.5 cup dried cranberries
• 0.75 cup panko breadcrumbs
• 1 tbsp fresh sage, chopped
• 1 tbsp fresh thyme, chopped
• 0.5 cup chicken or turkey broth
• 0.5 tsp salt
• 0.25 tsp black pepper
• all drippings from the roasting pan
• 2 tbsp all-purpose flour
• 2 cups chicken or turkey broth
• 0.5 cup whole berry cranberry sauce
• 1 tsp fresh rosemary, minced
• 1 tsp fresh thyme, minced

How to make Stuffed Turkey Roulade with Cranberry-Herb Gravy

1. Preheat your oven to 375°F (190°C). Prepare the turkey breast by trimming any excess fat and butterflying it open, then place it between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the turkey evenly to about a 1/2-inch thickness, forming a large rectangle.
2. In a medium skillet over medium heat, melt 2 tablespoons of butter. Add the 1 cup of finely diced yellow onion and 1/2 cup of finely diced celery and sauté until softened, about 5-7 minutes.
3. Remove the skillet from heat and stir in the 1 cup of chopped cooked chestnuts, 1/2 cup of dried cranberries, 3/4 cup of panko breadcrumbs, 1 tablespoon of fresh chopped sage, 1 tablespoon of fresh chopped thyme, 1/2 cup of chicken or turkey broth, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix thoroughly until well combined.
4. Season the flattened turkey breast on both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Spread the stuffing mixture evenly over the entire surface of the turkey, leaving a 1-inch border along one of the long edges.
5. Carefully roll the turkey breast tightly from the long edge without the border, creating a compact log. Secure the roulade with kitchen twine at 1-inch intervals to maintain its shape during cooking.
6. Heat 2 tablespoons of olive oil in a large oven-safe skillet (or roasting pan) over medium-high heat. Sear the turkey roulade on all sides until golden brown, about 2-3 minutes per side, to lock in juices and develop flavor.
7. Transfer the skillet with the seared roulade to the preheated oven. Roast for 60-75 minutes, or until an instant-read thermometer inserted into the thickest part of the turkey (not the stuffing) reads 165°F (74°C).
8. Once cooked, remove the roulade from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes before slicing; this allows the juices to redistribute for a tender, moist result.
9. While the turkey rests, prepare the gravy: Pour off any excess fat from the roasting pan, leaving about 2 tablespoons of drippings. Place the pan over medium heat on the stovetop and whisk in 2 tablespoons of all-purpose flour, cooking for 1-2 minutes until a light roux forms.
10. Gradually whisk in 2 cups of chicken or turkey broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then stir in 1/2 cup of whole berry cranberry sauce, 1 teaspoon of minced fresh rosemary, and 1 teaspoon of minced fresh thyme. Simmer for 5-7 minutes, stirring occasionally, until the gravy has thickened to your desired consistency. Season with additional salt and pepper to taste.
11. Remove the kitchen twine from the rested turkey roulade. Slice the roulade into 1-inch thick rounds and arrange them on a platter. Serve immediately with the warm Cranberry-Herb Gravy spooned generously over each slice.

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