Turkey Roulade with Cranberry-Pistachio Stuffing and Sage Gravy

Turkey Roulade with Cranberry-Pistachio Stuffing and Sage Gravy ingredients

• 2.5 lbs boneless, skinless turkey breast
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp unsalted butter
• 0.5 cup yellow onion
• 1 medium celery stalk
• 2 cloves garlic
• 2 cups stale rustic bread cubes
• 0.5 cup dried cranberries
• 0.5 cup shelled pistachios
• 1 tbsp fresh sage
• 1 tsp fresh thyme
• 0.5 cup chicken broth
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp turkey drippings
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups chicken or turkey broth
• 1 tbsp fresh sage
• to taste salt
• to taste black pepper

How to make Turkey Roulade with Cranberry-Pistachio Stuffing and Sage Gravy

1. Preheat your oven to 375°F (190°C). Prepare the turkey breast by butterflying it open, then placing it between two sheets of plastic wrap. Using a meat mallet, pound the turkey evenly to about a 1/2-inch thickness, creating a roughly rectangular shape. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. To make the stuffing, melt 2 tablespoons unsalted butter in a large skillet over medium heat. Add 1/2 cup diced yellow onion and 1 medium diced celery stalk and cook for 5-7 minutes until softened and translucent, stirring occasionally. Add 2 minced garlic cloves and cook for another minute until fragrant.
3. Remove the skillet from heat and stir in 2 cups stale rustic bread cubes, 1/2 cup dried cranberries, 1/2 cup chopped pistachios, 1 tablespoon chopped fresh sage, and 1 teaspoon chopped fresh thyme. Pour in 1/2 cup chicken broth and mix thoroughly until the bread is moistened. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. Spread the stuffing mixture evenly over the pounded turkey breast, leaving about a 1-inch border on all sides. Tightly roll the turkey breast from one long end to the other, creating a compact roulade. Secure the roulade with kitchen twine at 1-inch intervals.
5. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Carefully sear the turkey roulade on all sides for 8-10 minutes total, until beautifully golden brown. This step helps to lock in juices and develop flavor.
6. Transfer the skillet with the seared roulade to the preheated oven. Roast for 45-60 minutes, or until an instant-read thermometer inserted into the thickest part of the turkey (avoiding the stuffing) reads 160-165°F (71-74°C). The internal temperature will rise a few degrees as it rests.
7. 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 resting period is crucial for the juices to redistribute, resulting in a more tender and moist turkey.
8. While the turkey rests, prepare the sage gravy. Pour any accumulated turkey drippings from the roasting pan into a heat-proof measuring cup; if you have more than 2 tablespoons, discard the excess fat. Return the 2 tablespoons drippings to the pan (or add 2 tablespoons unsalted butter if drippings are scarce).
9. Place the skillet over medium heat. Whisk in 2 tablespoons all-purpose flour and cook, stirring constantly, for 1-2 minutes to create a roux. Gradually whisk in 2 cups chicken or turkey broth, ensuring no lumps form. Bring the gravy to a simmer, stirring constantly, until it thickens to your desired consistency, about 5-7 minutes.
10. Stir in 1 tablespoon chopped fresh sage. Season the gravy to taste with salt and black pepper. Remove the kitchen twine from the rested turkey roulade, slice it into 1-inch thick rounds, and serve immediately with the warm sage gravy.

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