Turkey Roulade with Apple Cider Gravy
1 2 ½ pound boneless skinless turkey breast, butterflied, butterflied and pounded ¾ inch thick
2 ½ cups chicken broth
2 ½ cups whole wheat bread, toasted and cubed
1 onion, diced
1 onion, sliced thinly
1 cup apple cider
3-4 cloves garlic, minced
½ cup dried cranberries
½ cup pecans, chopped
3 tablespoons cider vinegar
3 tablespoons fresh sage, minced
2 tablespoons olive oil
1 teaspoon cornstarch
1 tablespoon cold water
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
- Preheat oven to 375F.
- In a small skillet over medium high heat, toast pecans until fragrant and just barely beginning to turn golden, less than five minutes. Set aside.
- In a small saucepan over medium high heat, cover cranberries to a boil, reduce to a simmer and simmer for 1 minute. Remove from the heat, drain, and set aside.
- In a large skillet over medium heat, sauté the onion in oil until golden brown and very soft, about 15 minutes. Add garlic, and sauté another minute. Add bread, cranberries, pecans, 2 tablespoons of the fresh sage, ¾ cup of the chicken broth and cook for about 3-4 minutes. Check consistency of the stuffing (not too wet because the turkey will release juices as it cooks). If it’s too dry add more broth 1 tablespoon at a time. Set aside to cool slightly.
- On a large cutting board, season both sides of the turkey breast with salt and pepper. Leaving a 1 ½ inch margin on all sides, spread the stuffing over one side of the turkey breast. Starting at the narrow end, roll the turkey breast over the stuffing tightly. Secure with the butcher’s twine.
- In a large Dutch oven over medium heat sear the turkey breast on all sides in the remaining oil. Add sliced onions to the pan and all but ½ cup of the chicken broth. Cover and cook in the oven until the internal temperature of the thickest part of the roulade reaches 165F – about 1 hour. Remove the turkey breast to a cutting board to rest, tent loosely with foil and allow it to rest at least 15 minutes before serving.
- Meanwhile, make the gravy. To the drippings in the roasting pan, add the cider, remaining chicken broth, vinegar and remaining sage. Bring to a boil, stirring with a wooden spoon to loosen any browned bits from the bottom. Reduce heat to a simmer, stirring occasionally, until reduced by 1/3 and thickened slightly.
- Mix together cornstarch and water in a small bowl. Whisking constantly, stir cornstarch mixture into gravy, bring back to a simmer and cook for 5 minutes. Taste and adjust for salt and pepper.
- Remove the string from the roulade. Cut into 1 to 1 ½ inch thick slices, and serve with the gravy on the side.