Turkey Breast Roulade
Prep: 30 minutes
Roast: 45 minutes • Serves: 10
4 medium shallots, thinly sliced
3 garlic cloves, minced
2 cups thinly sliced kale
3 cups chicken stock
1/2 cup dried cranberries
1/3 cup chopped pecans
1/4 cup whole wheat seasoned breadcrumbs
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh sage
1 boneless, skinless turkey breast (about 3 pounds)
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 teaspoons cornstarch
1. Preheat oven to 375°; place roasting rack in large roasting pan. In large skillet, heat 2 tablespoons butter over medium heat. Add shallots; cook 2 minutes, stirring occasionally. Add garlic and kale; cook 2 minutes or until garlic is fragrant and kale is wilted, stirring frequently. Add 1/2 cup stock; cook 2 minutes or until most liquid is absorbed, stirring occasionally. Remove from heat; stir in cranberries, pecans, breadcrumbs, thyme and sage. Makes about 1-1/2 cups.
2. To butterfly turkey, cut turkey horizontally down center, leaving 1/2 inch uncut. Lay turkey flat between plastic wrap on cutting board; pound to 1/2-inch thick with flat end of meat mallet. Remove plastic wrap; place shallot mixture lengthwise down center of turkey in 3-inch row. From long side, tightly roll turkey around filling; secure with kitchen string.
3. Sprinkle turkey with 1/4 teaspoon salt and pepper. In large skillet, heat remaining 2 tablespoons butter over medium-high heat; add turkey and cook 6 minutes or until browned, turning 1/4 turn every 1-1/2 minutes. Transfer turkey to prepared pan; pour 1-1/2 cups stock in bottom of pan. Roast roulade 45 minutes or until internal temperature of turkey and stuffing reaches 165°; transfer to cutting board, tent with aluminum foil and let stand 10 minutes.
4. Skim excess fat from drippings in roasting pan. Place roasting pan with drippings on stovetop over medium-high heat. Add remaining 1 cup stock and heat to a simmer; cook 5 minutes, scraping browned bits from bottom of pan with wooden spoon. In small bowl, whisk cornstarch and 2 tablespoons water. Whisk cornstarch mixture into pan and heat to a simmer; cook 1 minute or until thickened, whisking occasionally. Remove from heat; whisk in remaining 1/4 teaspoon salt. Makes about 1 cup.
5. Cut roulade crosswise into 10 (1-inch-thick) slices; serve drizzled with gravy.
Approximate nutritional values per serving (1 slice roulade, 1 tablespoon plus 2 teaspoons gravy):
285 Calories, 10g Fat (4g Saturated), 98mg Cholesterol,
443mg Sodium, 14g Carbohydrates, 2g Fiber, 35g Protein