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- Turkey Roulade with Apple, Cranberry and
Pecan Stuffing
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- 2 large single Turkey breasts, (approximately 1½kg)
- Sea salt
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- 8 to 10 strips of streaky bacon
- Bay leaves
- Freshly ground black pepper
- Melted butter, for brushing
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- For the stuffing:
- ½ an onion, finely chopped
- 1 cup of fresh breadcrumbs cup of chopped dried apple
- ½ cup of chopped dried cranberries (craisins)
- ½ cup of chopped pecans
- 1 tablespoon of sesame seeds
- 3 tablespoons of butter, melted
- ½ teaspoon of cinnamon
- pinch of ground cloves
- Sea salt and pepper
- Preheat your oven to 180°C (356°F)
- Place the turkey breasts in a single layer in a non-metal container and sprinkle generously with salt.
- Cover and refrigerate for 1 hour.
- Meanwhile assemble the stuffing.
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- In a food processor or large bowl combine the finely chopped onion, breadcrumbs, dried apple, cranberries, pecans
and sesame seeds.
- Mix in the butter, spices and season well.
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- Rinse the turkey breasts thoroughly under cold water to remove the extra salt and pat them dry with paper towels.
- On a large cutting board, place turkey breasts on to a sheet of plastic wrap.
- Cut each breast through the middle horizontally almost to the edge so they "butterfly" and open out to
two large flat pieces of even thickness.
- Cover with a second piece of plastic wrap and gently pound with a rolling pin or mallet to form an even better
uniform thickness.
- Remove the top piece of plastic wrap from the turkey and lay it beside, line the streaky rashers of bacon tightly
across it long enough to fit the length of the turkey.
- Flip the flatten turkey breasts over the bacon sheet and once again remove the top piece of plastic wrap.
- Tuck in the edges of turkey, keeping it tidy as possible.
- Spoon the stuffing mixture down the middle and with the aid of the remaining plastic wrap roll the turkey to form a
tight log.
- Carefully remove the plastic wrap and transfer the roulade to a baking paper lined roasting dish.
- Brush with melted butter and top with bay leaves and sprinkle with black pepper.
- Bake for 45 minutes to 1 hour or until when pierced the juices run clear, checking and brushing with more butter as
necessary.
- If you find the bacon is cooking too quickly you can also cover it with foil and or lower the oven temperature
slightly.
- Allow the roulade to rest for 5 to 10 minutes in a warm place before slicing to serve alongside Confetti Toasted Root Medley and Steamed Broccoli with Sundried Tomato Butter.
- Serves 6
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