How to make turkey roulade with cranberry almond filling
This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
- 2 slices whole wheat bread, cut into small cubes
- 2 slices hearty white bread, cut into small cubes
- 2 T. olive oil
- ½ c. chopped onion
- ½ c. chopped celery
- ¼ c. slivered almonds or chopped chestnuts
- 1 t. Fresh sage, finely minced
- 1 t. Fresh rosemary, finely minced
- ½ t. Fresh thyme, finely minced
- ½ tart apple, seeded and finely chopped
- ¼ c. dried cranberries, soaked in warm water for 10 minutes
- ⅓ c. freshly minced parsley
- ½ c. chicken stock
- 1 to 2 eggs
- 4T. Butter
- 8 Turkey or Chicken cutlets or 4 chicken breasts pounded thin
Step 1: Preheat the oven to 350 degrees.
Step 2: Mix together the filling ingredients. Note that the onion and celery can be sauteed in the olive oil if desired or can be used uncorked for a crunchier filling. If cooking the onion and celery, I cook slightly then add the herbs to warm them before adding the remaining ingredients. I prefer the cooked stuffing. Begin at the beginning of the recipe and add ingredients in order, cooking slightly after each addition.
Step 3: Lay out the cutlets and divide the filling among them. Roll up and seal with a pick.
Step 4: Place the roulades on a greased baking sheet with about 1” separation between them and roast for 20 minutes. To keep moist, the cutlets can be brushed with olive oil and seasoned with salt and pepper. Check the internal temperature and continue roasting until the thermometer reads 165 degrees. Remove the picks before serving. If desired, serve with gravy.