Still not sure what to prepare for Thanksgiving this year? This Turkey Roulade can be a great choice for your Thanksgiving dinner table whenever you don’t need a whole roasted turkey, especially if Thanksgiving is celebrated in family small gatherings.
This Turkey Roulade with Cranberry and Spinach Stuffing looks very impressive and festive, and is quite easy to prepare.
Serve this Roulade with gravy, cranberry sauce and your favorite side dish for an incredible holiday meal experience. Hope you will try this out and let me know if you do. Enjoy!
Turkey Roulade with Cranberry and Spinach Stuffing
- 3 pounds (1.5kg) turkey breast , boneless
- Salt and freshly ground black pepper
Cranberry Spinach Stuffing
- 3 cups (150g) bread , cut into small cubes
- 2 tbsp (30g) butter
- 1 small onion (90g) , finely chopped
- 1 celery stalk (60g) , finely chopped
- 2 cloves garlic (5g) , minced
- 2 oz (60g) baby spinach
- 1 tbsp fresh parsley , chopped
- 1 tbsp fresh thyme
- 1 tbsp fresh sage , chopped
- 1 small egg , beaten
- 1/2 cup (120ml) chicken stock
- Salt and freshly ground pepper , to taste
- 1 oz (30g) dried cranberries
- 2 tbsp (30g) olive oil
- freshly ground black pepper
- Red chili flakes and herbs mix
For the gravy
- pan drippings
- 1 cup (240ml) chicken stock
- 1 tbsp (10g) flour
- Preheat the oven to 350°F (180°C). Place the bread cubes on a baking sheet and dry in the oven for 10 minutes ( make sure they do not brown).
- Increase the oven temperature to 375°F (190°C).
- In a large skillet on medium high heat, melt 2 tablespoons of butter and add onions and celery. Cook for about 6 minutes, until softened. Add garlic and cook for another minute. Season with salt and pepper.
- Add parsley, sage, thyme and spinach leaves and let them wilt. Remove from heat and let cool slightly.
- In a large bowl mix bread cubes with dried cranberries and celery onion and spinach mix. Add the beaten egg and stock and mix until evenly moistened.
- Set aside until ready to use.
- Place the turkey breast on a plastic cutting board and make a few cuts to open (butterfly) it.
- Cover the breast with plastic wrap and pound it to about ½ inch (1cm) thickness.
- Remove plastic and season with salt and freshly ground black pepper.
- Spread the bread stuffing leaving a ¾ inch (2cm) border all around.
- Roll breast into a log.
- Use kitchen twine to tie in about 1 inch (3cm) intervals.
- Brush the roll with olive oil.
- Season with salt, freshly ground black pepper and red chili flakes and herb mix.
- Transfer to a parchment paper line baking sheet.
- Roast uncovered for about 45 minutes to 1 hour until a thermometer inserted in the thickest part reaches 160°F (71°C).
- Cover and let it rest for 10 minutes before serving.
- Meanwhile, prepare the gravy.
- In a medium saucepan add the pan drippings and place over medium heat. Add the flour and stir to combine. Add the stock, stir and let it cook until thickened and smooth.
- Cut off the twine and slice. Serve with gravy and cranberry sauce.