Festive Turkey Roulade

Votes: 1

Time: 2 hours 30 minutes
Complexity: easily
Servings: 6 - 8

This meatloaf looks very impressive and is a great alternative to holiday turkey if you're expecting a small crowd. It's made only from turkey breast, which opens up like a butterfly and forms a flat sheet. Roll the spiced bread filling into a tight roll, tie it, and bake. The finished roll is very juicy and delicious, with a deliciously browned crust. The juices rendered during baking make a quick gravy.

The recipes use measuring containers with the following volumes:
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.

Ingredients for the recipe:

Roll

1 whole turkey breast with skin, boneless (about 5 lbs.), butterflyed
110 g salted butter, softened
2 stalks celery, diced
1 small fennel root, diced
1 medium onion, diced
220 g raw sweet pork sausages without casings
3 tbsp chopped fresh parsley
2 tsp chopped fresh rosemary
Brandy, for the frying pan
2.5 cups dry bread filling
1 cup lightly salted chicken broth
1 large egg

Gravy

1/4 cup premium flour
1.5 cups lightly salted chicken broth
0.5 cups brandy

Ingredient Substitution Suggestions

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Recipes with similar ingredients: turkey, fennel bulb, celery, kupaty (fried sausages), eggs, white bread, rosemary, parsley, brandy

Cooking the dish according to the recipe:

Preheat oven to 220°C. Place a rack in a roasting pan.
In a large skillet over medium heat, melt 4 tablespoons of butter. Add the celery, fennel, and onion and cook, stirring frequently, until the vegetables are tender, about 5 minutes. Add the sausage and cook until browned, 7-10 minutes. Add the parsley and rosemary and cook for about 1 minute. Season with salt and pepper to taste. Deglaze the pan with a splash of brandy, scraping up any browned bits from the bottom.

Roll:

In a large bowl, combine the meat mixture, bread stuffing, chicken broth, and egg. Place the turkey breast on the counter, uncover, and season with salt and black pepper. Spread the stuffing in an even layer, then roll the breast tightly. Tie the roll with kitchen twine, making approximately 4-6 knots at equal distances.
Rub the entire surface of the roulade with the remaining 4 tablespoons of softened butter, sprinkle with salt and black pepper, and place on a rack in a roasting pan. Bake for 30 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking until the skin is golden brown and crispy and a meat thermometer inserted into the center of the roulade registers 150°F (68°C), another 1 hour to 1 hour 15 minutes. Transfer the roulade to a cutting board, cover with foil, and let rest while you prepare the gravy.
Gravy:

Place the roasting pan on the stovetop over medium heat. Whisk the flour into the rendered juices to form a paste and cook, stirring constantly, until the roux is golden brown, about 3 minutes. Add the chicken broth, turn off the heat, and stir in the brandy. Turn the heat back on and cook, whisking constantly, until the sauce thickens, 5-7 minutes. Season with salt and pepper to taste.

Slice the roll and serve with gravy!