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Roasted Turkey Roulade with Sausage Stuffing
Posted By GKC On November 14, 2010 @ 1:58 am In Recipes of the Week | No Comments
3/4 cup large-diced dried figs, stems removed or dried apricots, chopped
3/4 cup dried cranberries
1/2 cup brandy or liqueour
4 tablespoons (1/2 stick) unsalted margarine
1-1/2 cups diced onions (2 onions)
1 cup celery (3 stalks), diced into 1/2 inch pieces(1/2-inch-diced) celery
3/4 pound sausage, casings removed (sweet and hot mixed)
1-1/2 tablespoons chopped fresh rosemary leaves
3 tablespoons pine nuts, toasted
3 cups herb-seasoned stuffing mix or seasoned croutons
1-1/2 cups chicken stock, preferably homemade
1 extra-large egg, beaten
Kosher salt and freshly ground black pepper
1 whole (2 halves) turkey breast, boned and butterflied (5 pounds)
3 tablespoons olive oil
Place the dried figs and cranberries in a small saucepan and pour in the brandy and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.
Meanwhile, melt the margarine in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.
Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)
Preheat the oven to 325 degrees F. Place a baking rack on a sheet pan.
Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don’t mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a greased gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.
Place the stuffed turkey breast seam side down on the rack on the sheet pan. Drizzle with olive oil, sprinkle generously with salt and pepper, and roast for 1-3/4 to 2 hours, until an instant-read thermometer registers 150 degrees F in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.
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