Time: 3 hours 15 minutes
Complexity: easily
Servings: 6 - 8

A roasted turkey certainly looks festive, but sometimes it's too much for a small gathering or a family of three. A great alternative is a turkey roulade! It's made only from the breast and filled with traditional turkey bread stuffing. In this recipe, Ina Garten added pine nuts, dried figs, and cranberries to the bread stuffing, along with a splash of Calvados. The flavor is incredible. The flattened turkey breast is covered with the stuffing, rolled up, and baked in the oven, and the remaining stuffing can be baked separately and served as a side dish.

Ingredients:

• 1 whole (2 halves) turkey breast, butterflyed (2.3 kg)
• 3/4 cup dried figs, cut into large cubes, stems removed
• 3/4 cup dried cranberries
• 0.5 tbsp. Calvados or brandy
• 55 g unsalted butter
• 1.5 cups diced onion (2 pcs.)
• 1 cup celery, diced into 1 cm cubes (3 stalks)
• 350 g raw pork sausages (mix of sweet and spicy), remove casings
• 1.5 tbsp chopped fresh rosemary leaves
• 3 tbsp toasted pine nuts
• 3 tbsp. bread filling
• 1.5 cups chicken broth, preferably homemade
• 1 large egg, beaten
• 3 tablespoons unsalted butter, melted

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

turkey, white bread, pine nuts, kupaty (fried sausages), celery, brandy, dried cranberries, figs, rosemary

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Preparation:

Step 1
• Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 0.5 cups of water. Bring to a boil over medium heat, then reduce the heat and simmer for 2 minutes. Remove from heat and set aside.
Step 2
• Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onion and celery and cook until the vegetables are tender, about 5 minutes. Add the sausage, crumbling it with a fork, and cook, stirring frequently, for 10 minutes, until cooked through. Add the figs and cranberries with their liquid, chopped rosemary, and pine nuts and cook for another 2 minutes. Scrape up any browned bits with a wooden spoon.
Step 3
• Place the filling in a large bowl. Add the meat mixture, chicken broth, egg, 1 teaspoon salt, and 1/2 teaspoon black pepper and mix well. The filling can be prepared in advance and refrigerated overnight.
Step 4
• Preheat oven to 160°C and place a rack on a baking sheet.
Step 5
• Place the butterflyed turkey breast, skin side down, on a cutting board. Sprinkle the meat with 2 teaspoons of salt and 1 teaspoon of black pepper. Spread a 1/2-inch-thick layer of stuffing over the meat, leaving a 1/2-inch border. Don't overstuff the turkey, or it will be difficult to roll. Place the remaining stuffing in a greased baking dish and bake with the turkey for 45 minutes before it's done. Starting on one side, roll the turkey into a log and tuck any excess stuffing inside. Tie the log tightly with kitchen twine every 2 inches to form a tight cylinder.
Step 6
• Place the stuffed turkey breast, seam-side down, on a rack on a baking sheet. Brush with melted butter, sprinkle generously with salt and black pepper, and roast for 1 hour 45 minutes to 2 hours, or until a thermometer inserted into the center registers 150°F (65°C) (I check in several places). Cover the turkey with foil and let it rest at room temperature for 15 minutes. Slice the turkey into 1/2-inch-thick slices and serve warm with bread stuffing.

Votes: 4