Turkey Roulade with Apple-Cider Gravy (Ellie Krieger) Recipe

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Turkey Roulade with Apple-Cider Gravy (Ellie Krieger)
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Ingredients:

Directions:

  1. Special equipment: kitchen twine
  2. Place the turkey breast between 2 sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4-inch. Set aside while stuffing is prepared.
  3. Preheat the oven to 375 degrees F.
  4. Place the cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, then remove from heat, drain and reserve. Heat 2 teaspoons oil in a large heavy skillet over medium heat. Add the diced onions and cook, stirring, until onions are golden but not charred, about 12 to 15 minutes. Add the garlic and cook an additional 2 to 3 minutes. Add bread, cranberries, pecans, 2 tablespoons fresh or 2 teaspoons dried sage and 1/2 to 3/4-cup chicken stock, depending upon consistency of stuffing; (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked). Cook over low heat for about 2 to 3 minutes, remove from heat.
  5. Salt and pepper the inside and outside of the turkey breast. Spread the stuffing on the turkey, leaving about 1 1/2 to 2-inches uncovered on all sides. Roll up and secure tightly with kitchen twine, trying to keep all stuffing intact.
  6. Heat 1 tablespoon of canola oil in a large Dutch oven or medium-sized roasting pan until hot. Sear stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Add sliced onion and 1 1/2 cups chicken stock, cover tightly and roast in the oven until turkey reaches 160 degrees F when an instant-read thermometer is inserted into inner layer of meat, about 60 to 65 minutes. Remove the turkey breast from oven and transfer to a cutting board to rest.
  7. Make the gravy: Add apple cider, 1/2 cup chicken stock, vinegar and remaining sage to the onions, chicken stock and juices in the roasting pan, bring to a boil and cook for approximately 10 minutes, stirring occasionally, until liquid is reduced by 1/3. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a jus. Season with salt and pepper, to taste. Makes 1 1/2 cups gravy.
  8. Remove twine from turkey breast and slice into 1 1/2-inch thick pieces. Serve with gravy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 277.05 Kcal (1160 kJ)
Calories from fat 149.48 Kcal
% Daily Value*
Total Fat 16.61g 26%
Cholesterol 37.79mg 13%
Sodium 915.58mg 38%
Potassium 564.1mg 12%
Total Carbs 19.63g 7%
Sugars 12.7g 51%
Dietary Fiber 2.34g 9%
Protein 14.86g 30%
Vitamin C 1.9mg 3%
Iron 0.7mg 4%
Calcium 39.8mg 4%
Amount Per 100 g
Calories 123.1 Kcal (515 kJ)
Calories from fat 66.42 Kcal
% Daily Value*
Total Fat 7.38g 26%
Cholesterol 16.79mg 13%
Sodium 406.82mg 38%
Potassium 250.64mg 12%
Total Carbs 8.72g 7%
Sugars 5.64g 51%
Dietary Fiber 1.04g 9%
Protein 6.6g 30%
Vitamin C 0.9mg 3%
Iron 0.3mg 4%
Calcium 17.7mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.5
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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