Best Veal Or Turkey Roulades With Dried Apricot Rosemary Stuffing And Apricot Mustard Sauce Recipes

TUSCAN TURKEY ROULADE

Steps:

• Preheat the oven to 350 degrees F. Place a rack in a large roasting pan.
• Heat 2 tablespoons of olive oil in a medium (10-inch) saute pan over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for one minute only. Off the heat, add the sage and rosemary and set aside to cool.
• Meanwhile, spread the turkey breast out on a cutting board, skin-side down. Sprinkle the meat with 4 teaspoons salt and 1 1/2 teaspoons pepper. When the onion mixture is cool, spread it evenly on the meat. Distribute the grated butter on top. Place one layer of prosciutto on top of the butter to cover the meat completely. Starting at the left side of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down and the skin side up. Tie the roulade with kitchen twine at 1 1/2- to 2-inch intervals as tightly as possible to ensure that it will roast evenly. Slip whole sage leaves underneath each tie of the twine down the center of the roulade.
• Place the turkey roulade, seam side down, on the prepared rack in the roasting pan. Pat the skin dry with paper towels, brush the skin all over with 2 tablespoons olive oil, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup of water in the roasting pan (not over the turkey) and roast for between 1 1/2 and 1 3/4 hours, until the skin is golden brown and the internal temperature is 150 degrees F. (This depends on how large the turkey breast is.) Remove from the oven, cover with foil, and allow to rest for 15 minutes. Slice in 1/2-inch-thick slices and serve warm with the pan juices.

ROASTED TURKEY ROULADE

Steps:

• Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.
• Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.
• Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)
• Preheat the oven to 325 degrees F. Place a baking rack on a sheet pan.
• Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don't mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.
• Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until an instant-read thermometer registers 150 degrees F in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.

TURKEY ROULADE

Steps:

• 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.

TURKEY ROULADE WITH CRANBERRY-APRICOT STUFFING

Steps:

• 1. Preheat oven to 400F.
• 2. Spread almonds and fennel seeds on a baking sheet and cook until golden and aromatic, about 10 minutes. Cool to room temperature. Warm cognac and water in a small saucepan, add cranberries and apricots, and set aside until plump, about 10 minutes.
• 3. Coarsely chop almonds and fennel in a food processor. Add fruit with liquid, shallot, butter, 2 teaspoons salt and pepper, to taste and pulse until fruit and nuts are coarsely chopped. Add parsley and pulse once or twice more.
• 4. Place turkey breast halves on a cutting board. Divide and spread fruit mixture evenly over them, leaving about a 1-inch border. Starting with long end each breast, roll up and
• tie with butchers twine. Season generously with salt and pepper.
• 5. Heat a large skillet over medium-high heat, add oil, and heat until shimmering. Sear turkey roulades, turning occasionally, until golden brown, about 8 minutes. Place roulades on a rack set in a roasting pan and pour 2 cups wine over meat. Roast, uncovered, until an instant-read thermometer, inserted into meat center, registers 165F, about 1 hour and 10 minutes. Transfer breasts to a carving board, tent loosely with foil, and let rest for 5 minutes. Carve into 1-inch thick slices.
• 6. Place roasting pan over medium heat on stovetop. Add remaining 1 cup wine and stir using a wooden spoon to release browned bits on pan bottom. Add chicken broth and cook until syrupy, about 5 minutes. Season with salt and pepper. Serve turkey with pan sauce.

VEAL OR TURKEY ROULADES WITH DRIED APRICOT ROSEMARY STUFFING AND APRICOT MUSTARD SAUCE

Steps:

• Preheat oven to 350°F.
• Toast bread with salt and pepper to taste in a shallow baking pan, shaking pan occasionally, 10 minutes, or until golden brown and crisp. Transfer bread to a large bowl and keep oven at 350°F.
• In a 10-inch non-stick skillet cook onion, celery, and rosemary in butter over moderate heat 5 minutes, or until onion is softened. Stir in apricots and 1/4 cup broth and cook until almost all liquid is evaporated, about 2 minutes. Add mixture to bread with salt and pepper to taste and toss until combined well. Let stuffing cool. Stuffing may be made 1 day ahead and chilled, covered.
• In a measuring cup whisk together apricot nectar, mustard, and remaining cup broth and reserve.
• Gently pound cutlets, 1 at a time, between 2 sheets of plastic wrap until about 1/4 inch thick, trying not to make any holes in them. Discard plastic wrap and season cutlets with salt and pepper. Spoon stuffing down a long side of each cutlet, leaving a 1/2-inch border along edge. Roll up cutlets tightly to enclose stuffing and secure top seams, openings at both ends, and any holes with wooden toothpicks.
• Put cornmeal with salt and pepper to taste in a shallow bowl and coat roulades evenly in mixture. In cleaned skillet heat oil over moderately high heat until hot but not smoking and brown roulades 3 minutes. Arrange roulades in one layer in an 8-inch square glass baking dish. Deglaze skillet with wine over moderate heat, scraping up any brown bits, and add to baking dish. Pour reserved nectar mixture around (not over) roulades in baking dish. Cover dish tightly with foil and braise roulades in middle of oven 30 minutes, or until just cooked through. Transfer roulades with tongs to a cutting board and carefully remove wooden picks.
• Transfer liquid in baking dish to a small saucepan and boil until reduced to about 1 cup. Remove pan from heat and whisk in arrowroot and salt and pepper to taste.
• Cut roulades diagonally into 1/4-inch-thick slices and spoon sauce over top.