Thanksgiving is a special occasion that brings together family and friends to enjoy a meal and give thanks for everything they have. Deciding what to prepare for Thanksgiving dinner can be a challenge, especially if you’re not looking to roast an entire turkey. This Turkey Roulade may be an excellent alternative if this is the case.
A Turkey Roulade is a dish that consists of flattened turkey breast, stuffed with a delicious filling, and then rolled and roasted. This dish is quite easy to prepare. It looks impressive and festive, making it an excellent addition to any holiday meal.
How to make Turkey Roulade
This Turkey Roulade recipe has a stuffing made with cranberries and spinach, which adds a nice pop of flavor and color to the dish. The cranberries provide a sweet and tart taste, while the spinach adds a touch of earthiness. Together, they create a perfect balance of flavors that complement the turkey.
First, prepare the cranberry and spinach stuffing. For this mix the dry bread cubes with an onion, celery, and spinach mixture and dried cranberries. Add the beaten egg and chicken stock and mix until evenly moistened.
Flatten the turkey breast, season with salt and pepper, and spread the bread stuffing leaving a ¾ inch (2cm) border all around. Roll your breast into a log and use kitchen twine to tie it in about 1-inch (3cm) intervals.
Brand ush the roll with olive oil, season with salt, freschiliound black pepper, red chilli flakes, and herb mix.
Roast the turkey roulade uncovered for about 45 minutes to 1 hour at 350F (180C) until a thermometer inserted in the thickest part reaches 160°F (71°C). Cover and let it rest for 10 minutes before serving.
What to serve with Turkey Roulade
When serving this Turkey Roulade, it’s essential to pair it with the right sides to create a complete meal experience. These mashed potatoes, crispy sliced roasted potatoes, or roasted carrots are great options. If you love sweet potato side dishes I suggest making these roasted sweet potatoes with goat cheese and candied bacon or this sweet potato souffle. This broccoli cauliflower salad is another great side dish for this big dinner. Don’t forget to make a simple gravy from the turkey drippings. This adds moisture and flavor to the dish, while cranberry sauce provides a lovely burst of sweetness.
This Turkey Roulade with Cranberry and Spinach Stuffing is an excellent option for those who want a delicious and easy-to-prepare dish for their Thanksgiving dinner. It’s an impressive dish that will make your guests feel special. It is also a great way to switch things up if you’re tired of the traditional whole-roasted turkey.
Give this recipe a try, and you won’t be disappointed! If you do, don’t forget to tag me on Instagram, and Happy Thanksgiving everyone!
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
Prepare the cranberry and spinach stuffing
- 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.
Prepare the turkey roulade
- 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.