Turkey Roulade with Apple-Cider Gravy

Turkey Roulade with Apple-Cider Gravy
Photo by Christopher Hirsheimer


  • ½ cup unsweetened dried cranberries
  • Kitchen twine
  • ½ teaspoon salt, plus more to taste
  • 2 ½ to 2 ¾ cups low-sodium chicken broth
  • One 2-½-pound boneless turkey breast half, skin removed and butterflied
  • 1 medium onion, diced (about 1-½ cups), plus 1 cup onion thinly sliced into half-moons
  • 3 tablespoons cider vinegar
  • + 8 more ingredients
    • ¼ teaspoon freshly ground black pepper, plus more to taste
    • 2 large cloves garlic, minced (about 2 teaspoons)
    • 2 tablespoons canola oil
    • 1/3 cup chopped pecans
    • 2 tablespoon plus 2 teaspoons chopped fresh sage or 3 teaspoons dried, crumbled
    • 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
    • 5 slices day-old whole-wheat bread, crusts removed and cubed (about 2-½ cups)
    • 1 cup apple cider

Place the turkey breast between two sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4 inch. Set aside while you prepare the stuffing. Toast the pecans in a small dry skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes; set...

View full recipe at Fine Cooking


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