Spiral Stuffed Turkey Breast with Cider Gravy

Spiral Stuffed Turkey Breast with Cider Gravy

3 Reviews
From: EatingWell Magazine, Fall 2003

When a whole bird is just too much—time and effort, as well as size—there is a quicker, simpler way: what's known in French cuisine as a roulade. Using a boneless turkey breast, butterflied and flattened, you can serve a beautiful spiral of juicy meat and herb-flecked stuffing that cooks in an hour and is a cinch to carve. Here, the turkey braises in thyme-infused apple cider, creating the basis for a savory sweet-tart gravy that gives the dish an elegant finish.

Ingredients 8 servings

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  • Stuffing
  • 2 teaspoons extra-virgin olive oil
  • 1 cup finely chopped onion
  • ½ cup finely chopped celery
  • 2 cloves garlic, minced
  • ½ cup fresh whole-wheat breadcrumbs
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
  • 1½ teaspoons chopped fresh sage, or ½ teaspoon crumbled dried (not ground)
  • ¼ teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • Turkey & gravy
  • 1 2-pound boneless turkey breast half
  • ¼ teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 cup apple cider
  • ½ cup reduced-sodium chicken broth
  • 1 cup onion, coarsely chopped
  • 2 cloves garlic, crushed and peeled
  • 8 sprigs fresh thyme, or 1 teaspoon dried
  • 4 teaspoons cornstarch
  • 2 tablespoons water
  • ¼ cup reduced-fat sour cream
  • 1½ teaspoons Dijon mustard
  • 1 teaspoon lemon juice

Preparation

  • Active

  • Ready In

  1. Preheat oven to 300°F.
  2. To prepare stuffing: Heat oil in a medium nonstick skillet over medium heat. Add onion and celery; cook, stirring often, until softened, 2 to 4 minutes. Add garlic and cook, stirring, for 30 seconds. Remove from heat and stir in breadcrumbs, parsley, thyme, sage, ¼ teaspoon salt and pepper.
  3. To prepare turkey: Remove skin from turkey breast and trim off fat. Butterfly the turkey breast. Flatten the turkey breast. Spread the stuffing over the breast and roll the breast up into a cylinder. Secure with kitchen string.
  4. Sprinkle the turkey roulade with ¼ teaspoon salt and pepper. Heat 2 teaspoons oil in a large cast-iron or nonstick skillet over medium-high heat. Add the roulade and cook, turning from time to time, until browned all over, 5 to 7 minutes. Transfer to a plate. Add cider to the skillet and bring to a simmer, stirring to scrape up any browned bits. Add broth and bring to a simmer. Remove from heat.
  5. Heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add garlic and cook, stirring, for 30 seconds. Add the browned turkey roulade. Pour in the cider mixture, then add thyme sprigs (or dried thyme). Cover the pan and transfer it to the oven.
  6. Bake the roulade until it is no longer pink inside and an instant-read thermometer inserted in the center registers 170 degrees , 45 minutes to 1 hour. Transfer to a carving board, tent with foil and keep warm.
  7. To prepare gravy: Strain the liquid from the Dutch oven into a medium saucepan, pressing on the solids. Bring to a simmer over medium-high heat; cook for 2 to 3 minutes to intensify the flavor. Mix cornstarch and water in a small bowl; add to the simmering gravy, whisking until lightly thickened. Add sour cream, mustard and lemon juice, whisking until smooth. Season with pepper. Heat through.
  8. Remove the string from the roulade. Carve into ½-inch-thick slices and serve with gravy.
  • Make Ahead Tip: Prepare through step 3. Wrap the roulade in plastic wrap and refrigerate for up to 8 hours.
  • Equipment: Kitchen string
  • Sparkling or still apple cider, alcoholic (hard) or nonalcoholic (sweet)—all work well in this recipe. Still cider produces a darker gravy with a slightly sweeter flavor.
  • To make fresh breadcrumbs: Trim crusts from bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about ⅓ cup.
  • How to butterfly a turkey breast 1. Place the turkey breast on a cutting board. Starting on the rounded side, make a horizontal cut with a chef's knife, about halfway down, to within 1 inch of the other side. 2. Open up the breast. Cover the breast with plastic wrap. Pound with a rolling pin or meat mallet to an even ½-inch thickness. Remove plastic wrap. 3. Spread the stuffing over the breast, leaving a 1-inch border on all sides. Roll the breast up into a cylinder. 4. Secure the roulade by tying it with kitchen string at 1-inch intervals. Technique Making a Roulade This preparation may look advanced, but it is actually quite simple and has numerous advantages. The challenge in roasting a whole turkey is that the breast meat tends to dry out before the leg portion is fully cooked. By cooking the breast alone, you eliminate the different roasting times and take advantage of turkey breast's status as one of the leanest, most economical meats available. Because the b
  • Just follow this step-by-step cooking lesson for an impressive alternative to the conventional holiday bird.
  • How to butterfly, stuff & roll a turkey breast 1. Place the turkey breast on a cutting board. Starting on the rounded side, make a horizontal cut with a chef's knife, about halfway down, to within 1 inch of the other side. 2. Open up the breast. Cover the breast with plastic wrap. Pound with a rolling pin or meat mallet to an even ½-inch thickness. Remove plastic wrap. 3. Spread the stuffing over the breast, leaving a 1-inch border on all sides. Roll the breast up into a cylinder. 4. Secure the roulade by tying it with kitchen string at 1-inch intervals.

Nutrition information

  • Per serving: 228 calories; 6 g fat(1 g sat); 2 g fiber; 13 g carbohydrates; 29 g protein; 22 mcg folate; 68 mg cholesterol; 6 g sugars; 0 g added sugars; 230 IU vitamin A; 7 mg vitamin C; 40 mg calcium; 1 mg iron; 358 mg sodium; 391 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ⅓ fruit, 1 vegetable, 3½ lean protein, 1 fat

Reviews 3

January 01, 2013
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By: always_in_the_kitchenxxx
Delicious recipe for a streamlined turkey dinner I've used this recipe a number of times, now, (sometimes changing up the stuffing or the braising liquid), and it has always been a winner. I don't oil the pan for searing/browning the roulade, I always oil the meat. Less chance of a smoke-filled kitchen that way. I suspect that user kelley6452, who had temperature issues, may have been reading a celsius number (77 C) which is around 170 F. Some thermometers have dual settings, and you need to check which one you are using. I cannot imagine, if the above recipe was followed accurately (and the oven temperature was true), that an internal temp of only 77F is possible after an hour of cooking. Do please try it again! Pros: healthy, 3 dishes-in-1 Cons: roulade procedure looks scarier than it is (or is that a pro?)
December 25, 2010
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By: Sarah Dechnik
Best Christmas Dinner Ever! I made this for Christmas dinner. It was my husband and I and another couple. It was really pretty easy. I like that it was turkey, stuffing and gravy in one recipe. The oven temp and cooking times were right on. Turkey was not dry at all. Pros: Multiple Dishes in One Cons: I had to go to several stores to get kitchen string
December 25, 2010
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By: kelley6452
terrible...must be a mistake in the recipe We made this exactly as printed for a holiday dinner - turkey registered about 77 degrees after recommended cooking time. We ended up having the microwave our expensive turkey breast and basically ruined it. Either the temp or the cooking time is WAY off. Do not attempt!
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