Turkey Roulade

Name: Turkey Roulade
Prep time: 40 min
Total time: 125 min
Ingredients: 0.25 loaf seeded rye bread, crust removed, cut into ½-inch cubes (about 2 cups packed); 0.5 boneless, skinless turkey breast (2 ½ to 3 pounds); Coarse salt and freshly ground pepper; 2 tablespoons unsalted butter; 1 small onion, finely chopped; 1 stalk celery, finely chopped; 3 cloves garlic, minced; 1 tablespoon minced fresh thyme; 1 tablespoon minced fresh sage; 2 teaspoons minced fresh oregano; 0.5 cup low-sodium chicken broth; 0.25 cup chopped dried cranberries; 0.25 cup chopped pistachios; 8 ounces very thinly sliced bacon

3.9

(13)

By

Martha Stewart Editors

Updated on October 27, 2020

Prep Time:

40 mins

Total Time:

2 hrs 5 mins

Servings:

10

This stunning main course is just the thing to serve for a special occasion or holiday dinner. Turkey breast is pounded thin and rolled up with a stuffing made from rye bread, cranberries, chopped pistachios, and plenty of herbs.

Ingredients

¼ loaf seeded rye bread, crust removed, cut into ½-inch cubes (about 2 cups packed)
½ boneless, skinless turkey breast (2 ½ to 3 pounds)
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter
1 small onion, finely chopped
1 stalk celery, finely chopped
3 cloves garlic, minced
1 tablespoon minced fresh thyme
1 tablespoon minced fresh sage
2 teaspoons minced fresh oregano
½ cup low-sodium chicken broth
¼ cup chopped dried cranberries
¼ cup chopped pistachios
8 ounces very thinly sliced bacon

Directions

Preheat oven to 375 degrees. Bake bread on a baking sheet until dry and edges are golden, about 10 minutes. Transfer to a bowl.
Place turkey, skinned-side down, on a cutting board. Slice through thickest part of breast, creating a flap. Cover with plastic wrap. With a mallet, pound to an even thickness (about 3/4 inch). Remove plastic, season with salt and pepper, and store in refrigerator up to 1 day.
Heat butter in a skillet over medium-high heat until foamy. Add onion, celery, garlic, herbs, and 1/2 teaspoon salt. Cook until onion is translucent, about 4 minutes. Transfer to bowl with bread; add broth, cranberries, and pistachios. Stir to combine. Season with salt and pepper.
Place turkey, skinned-side down, on a work surface. Season with salt and pepper. Spread stuffing over top, leaving a 1/2-inch border. Working from one short side, roll breast up tightly into a log, enclosing stuffing. Turn seam-side down. Drape bacon slices over breast, overlapping slightly to cover completely. With kitchen twine, tie at 4 even intervals; replace any stuffing that falls out.
Roast until a thermometer inserted in thickest part reads 155 degrees (temperature will continue to rise during resting), about 1 hour, 10 minutes. Let rest 15 minutes before slicing and serving.