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    You are in: Home / Recipes / Roasted Turkey Roulade ( Ina Garten , Barefoot Contessa) Recipe
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    Roasted Turkey Roulade ( Ina Garten , Barefoot Contessa)

    Roasted Turkey Roulade ( Ina Garten , Barefoot Contessa). Photo by mary winecoff

    1/1 Photo of Roasted Turkey Roulade ( Ina Garten , Barefoot Contessa)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 35 mins

    15 mins

    2 hrs 20 mins

    ChefDLH's Note:

    This is a Ina Garten recipe. An alternative to the traditional turkey feast. She writes," I don't know anyone who looks forward to carving a turkey on Thanksgiving. Instead, I decided to make a roasted turkey breast stuffed with all kinds of delicious things--sausage, cranberries, and figs. No bones and it cooks to juicy perfection in under two hours. How easy is that?" Here for safekeeping for a dinner party meal.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.
    2. 2
      Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and sauté until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and sauté, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.
    3. 3
      Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.).
    4. 4
      Preheat the oven to 325 degrees. Place a baking rack on a sheet pan.
    5. 5
      Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don’t mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at one end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.
    6. 6
      Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1-3/4 to 2 hours, until a thermometer reads 150 degrees in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.

    Ratings & Reviews:

    • on January 22, 2010

      55

      Wonderful special dish. I made this just as written and loved the outcome. Moist and the stuffing was great.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 08, 2013

      Absolutely delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Turkey Roulade ( Ina Garten , Barefoot Contessa)

    Serving Size: 1 (424 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 723.2
     
    Calories from Fat 419
    57%
    Total Fat 46.5 g
    71%
    Saturated Fat 17.8 g
    89%
    Cholesterol 241.8 mg
    80%
    Sodium 590.3 mg
    24%
    Total Carbohydrate 20.7 g
    6%
    Dietary Fiber 3.4 g
    13%
    Sugars 12.6 g
    50%
    Protein 54.4 g
    108%

    The following items or measurements are not included:

    calvados

    herb seasoned stuffing mix

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