TURKEY ROULADE WITH APPLE CIDER GRAVY

Turkey Roulade With Apple Cider Gravy image

Who knew eating healthy and having tasty, pretty meals could all come together? Family loved this. So did company. Have your butcher butterfly the turkey for you, and he hardest part is already done! I served with with asparagus shoots sprinkled with olive oil, salt and ground pepper. Oh, and hot buttered rolls. Give it a shot!

Provided by Lindsay

Categories Turkey Breasts

Time 1h35m

Yield 6 slices, 6 serving(s)

Number Of Ingredients 16

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Ingredients

2 1/2 lbs boneless turkey breast halves, skin removed and butterflied
1/3 cup chopped pecans
1 1/4 cups dried cranberries (I used craisins)
2 tablespoons canola oil
1 onion, diced
1 cup onion, thinly sliced into half moons
3 tablespoons fresh sage or sage, dried and crumbled
2 large garlic cloves, minced
5 slices day old wheat bread, crust removed and cubed (2 1/2 cups)
2 1/2-2 3/4 cups chicken broth
1/2 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)
kitchen twine
1 cup apple cider
3 tablespoons cider vinegar
1 teaspoon cornstarch, dissolved in 1 tablespoon of water

Steps:

Place turkey between 2 pieces of plastic wrap and pound with a meat mallet until about 3/4 inch thick. Set aside.
Toast pecans in a small dry skillet on medium/high heat for 3 minutes, or until fragrant. Set aside.
Preheat oven to 375.
Place cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, and remove from heat and drain.
Put 1 tablespoon of oil in a heavy skillet and cook until golden. Add garlic and cook another 2-3 minutes. Add bread, cranberries, pecans, 2 tablespoons fresh or 2 teaspoons of dried sage, and 1/2-3/4 cups of broth. (You want the mixture to be moistened but not too wet, since the turkey will release moisture when cooked.). Cook over low heat for 2-3 minutes, then remove from heat.
Sprinkle salt and pepper over both sides of the turkey breast. Spread stuffing over one side of the turkey, leaving 1-2 inches along the outside with out stuffing. Roll up and secure with kitchen twine. Try to keep the stuffing inside (This part is a little messy, but makes the turkey pretty if it's kept together!).
Heat remaining oil in the heavy skillet over medium heat. Sear stuffed breast until lightly browned, 3-4 minutes per side. Put in a roasting pan, sprinkle with sliced onion and 1 1/2 cup chicken broth, and roast in the onion, covered, about one hour or more. Remove to cutting board and let rest in an aluminum foil tent while making the gravy.
Add cider, 1/2 cup chicken broth, vinegar and remaining sage to the raosting pan, bring to a boil, and cook. stirring occasionally, until liquid is reduced by 1/3. Slowly add cornstarch mixture. Stirring constantly, cooking for 3 minutes. Should be a little thicker than a jus. Season with salt and pepper.
Remove cooking twine from turkey, cut into slices. Serve with gravy on the side.
Note: I usually double the stuffing recipe to have some on the side. I have eaten this with and without the gravy. Looks complicated but quite simple and really good. I go by the servings on the recipe -- my family usually eats more than 1 serving. Times are estimates.