Best 5 Star Stuffed Turkey Roll Recipes
STUFFED TURKEY ROLL
When a friend gave me some ground turkey to use up, I looked for an inventive way to prepare it. I found this recipe while scouring through my collection. My family loves it because of the stuffing in the middle. For a variation, I sometimes use cheese on top instead of bacon.-Patricia Eckard, Singers Glen, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the egg, oats, salt and pepper. Crumble turkey over mixture and mix well. Pat into a 12x9-in. rectangle on a piece of heavy-duty foil; set aside., In a large saucepan, saute onion and celery in butter until tender. Remove from the heat. Stir in water, sage and thyme. Add stuffing; stir until well coated. Spoon over turkey to within 1 in. of edges. Roll up, jelly-roll style, starting with a short side and peeling away foil while rolling., Place loaf, seam side down, in a greased 9x5-in. loaf pan. Place bacon strips over top. Bake, uncovered, at 325° for 60-70 minutes or until meat is no longer pink and a thermometer reads 165°.
Nutrition Facts : Calories 522 calories, Fat 35g fat (13g saturated fat), Cholesterol 161mg cholesterol, Sodium 958mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 25g protein.
5 STAR STUFFED TURKEY ROLL
I can't get over just how amazing this Turkey roll is, beyond moist! The compliments came rolling in on Thanksgiving from "Where did you buy this", to "This is something you would get at a 5 star restaurant"! We made this one week before Thanksgiving making sure it was going to work. I will never make a whole Turkey again, you...
Provided by Janet Scott
Categories Turkey
Time 35m
Number Of Ingredients 8
Steps:
- 1. Make up your stuffing mix, set aside in a bowl. Chop your mushrooms and saute in a little olive oil and put them into your stuffing bowl. Cook your sausage, drain and place into your stuffing bowl. I don't use all the sausage, about 2/3's, but add to your liking.
- 2. Cut your Turkey breasts off the bone (If still on it). Place one on your butcher block and cover with plastic wrap. Using a mallet pound to about 1/2 inch thickness. Repeat with your other breast. Note: I like to buy the breasts with the bone on and cut it myself, more meat that way plus you can boil up the bones and excess meat up to make a wonderful gravy!
- 3. Using your wrap or Caul fat, place secure. put two slices of bacon on the side and lay down evenly the others. In my tiny town we can't find the correct butcher wrap or Caul fat, so we ended up using a Turkey stuffing bag (netting), snipped the end off and cut it down long ways then secured it on a bakers rack.
- 4. Place one pounded Turkey Breast on top.
- 5. Take 1/2 of your stuffing and make a log shape
- 6. Roll the Turkey around your stuffing
- 7. place the two bacon strips on the sides long ways then start wrapping your Turkey log.
- 8. Bring the Turkey string, wrap or Caul fat around the turkey then string it up nice and snug.
- 9. Pan sear all sides in Olive oil, place is a pyrex dish or roasting pan with a little chicken broth. About 1/2 inch deep, about 2 cups Bake covered at 375 for 25 min then uncovered for another 10 If baking two rolls at the same time bake at 375 for 35 min covered and 15 min uncovered.
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