Turkey Roulade with “Stovetop” Stuffing

November 23, 2016
Dinner, Poultry, Winter, Fall, Thanksgiving, Holiday, B-Team Recipes

This is part of The B-Team's Thanksgiving for Two meal. Get the rest of the recipes and watch the technique video.

Serves 2 (with leftovers) or 4

1 baguette, cut into ½-inch dice (5 cups)
2 tablespoons extra virgin olive oil
½ pound turkey or pork breakfast sausage links, casings removed
2 tablespoons unsalted bitter
1/3 cup finely diced Spanish onion
1/3 cup finely diced carrots
1/3 cup finely diced celery
1 large clove garlic, smashed
Pinch of red pepper flakes, optional
2 teaspoons chopped fresh thyme leaves
3 cups homemade chicken stock or low sodium broth, plus more if needed
1 large egg, lightly beaten
½ cup chopped flat leaf parsley

1. The day before you make the stuffing, preheat the oven to 300°. Spread the bread cubes evenly on a baking sheet and bake, turning once, for 20 minutes. Turn the heat off and let the bread sit in the oven overnight. You do not want to get color on the bread, you just want to dry out.

2. Heat the oil in a high-sided skillet over high heat until it begins to shimmer; add the sausage, season with salt and pepper and cook, breaking up with a wooden spoon, until golden brown, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels.

3. Add the butter to the pan and cook until melted. Add the onion, carrot, celery, garlic and chile flakes, season with salt and pepper and cook until soft, about 5 minutes. Add the thyme, cooked sausage and stock and bring to a boil. Reduce the heat to low and simmer for 2 minutes.

4. Put the bread in a large bowl. Add a few tablespoons of the hot stock to the egg and quickly whisk to temper. Pour the vegetable mixture over the bread and mix well. Add the egg and mix until completely combined. Add the parsley and season with salt and pepper to taste. Remove 2 cups of the stuffing to a bowl and let cool for 5 minutes. Take the remaining stuffing, put it in a buttered gratin dish, and bake alongside the turkey breast for about 35 minutes. NOTE: This stuffing/dressing will be very moist. If you like a drier stuffing, use less stock.

Turkey Roulade
1 boneless turkey breast, skin on (about 4 ½ to 5 lbs) rinsed well, patted dry and butterflied and pounded to ½-inch thickness
¼ cup extra virgin olive oil
2 tablespoons unsalted butter
4 cup homemade chicken stock or low sodium broth
1 cup dry white wine
2 teaspoons chopped fresh thyme leaves
Parsley leaves or chives, for garnish

1. Preheat the oven to 425°. Cut six 12-inch pieces of kitchen twine and set aside. Pat the turkey breast dry on both sides with a paper towel and place on a plastic cutting board skin-side down. Season the flesh liberally with salt and pepper and let sit for 5 minutes. Spread about 2 scant cups of the stuffing in an even layer over the meat, leaving a 1-inch border on all sides. Don't mound the stuffing or the turkey will be difficult to roll. Starting at the shorter end, roll the turkey like a jelly roll and tuck in any stuffing that begins to fall out on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder. Turn the breast skin-side up, brush with 2 tablespoons of the oil, and season liberally with salt and pepper.

2. Heat the remaining oil and the butter in a large high-sided sauté pan or a small roasting pan over medium heat until the mixture begins to shimmer. Carefully pick the turkey up and put in the pan, skin-side down, and cook until the skin is golden brown, about 3 minutes. Turn and continue browning on all sides, about 3 minutes per side. Turn the breast skin-side up and roast in the oven for 30 minutes.

3. After 30 minutes, begin basting the roulade with with 2 cups of the chicken stock every 10 minutes. Continue roasting until an instant read thermometer inserted into the thickest part of the breast registers 150°. Remove the turkey to a cutting board, loosely tent with foil, and let rest for 15 minutes before slicing into 1-inch thick slices.

4. Place the pan over high heat and cook down any of the juices in the pan for 2 minutes. Add the wine and cook, scraping the bottom of the pan with a wooden spoon, until reduced by half. Add the remaining 2 cups of stock and the thyme, bring to a boil, and cook until the sauce begins to coat the back of a spoon, about 10 minutes. You can strain the sauce or serve as is. Drizzle over the turkey and stuffing, and garnish with parsley leaves and/or chopped chives.