Turkey Roulade with Cranberry-Apricot Stuffing (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 10 |
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Ingredients:
1/2 cup whole almonds |
2 teaspoons fennel seeds |
1/3 cup cognac or other brandy |
1/4 cup water |
2/3 cup dried cranberries |
2/3 cup dried apricots (about 8 medium), coarsely chopped |
2 medium shallots, minced |
4 tablespoons unsalted butter, softened |
2 teaspoons kosher salt, plus additional for seasoning |
freshly ground black pepper |
2 tablespoons fresh parsley leaves |
2 boneless, skinless turkey breast halves, butterflied (about 5 to 6 pounds) |
2 tablespoons vegetable oil |
3 cups white wine |
1/2 cup chicken broth |
Directions:
1. Preheat the oven to 400 degrees F.
2. Spread the almonds and fennel seeds on a baking sheet and cook until golden and aromatic, about 10 minutes. Let cool to room temperature. Warm the cognac and water in a small saucepan, add the cranberries and apricots, and set aside until plump, about 10 minutes.
3. In a small food processor, pulse the almonds and fennel until coarsely chopped, then add the fruit and any unabsorbed liquid with the shallot, butter, 2 teaspoons salt and pepper, to taste, until the fruit and nuts are coarsely chopped. Add the parsley and pulse once or twice more.
4. Place the turkey breast halves on a cutting board. Divide and spread the fruit mixture evenly over them, leaving about a 1-inch border. Starting with the long end of each breast, roll like a jelly roll and tie firmly with butchers twine. Season generously with salt and pepper.
5. Heat a large skillet over medium-high heat, add the oil, and heat until shimmering. Sear the turkey roulades, turning occasionally, until they are golden brown on all sides, about 8 minutes. Place the 2 roulades on a rack in a roasting pan and pour 2 cups of the wine over them. Roast, uncovered, until an instant-read thermometer inserted into the center of the meat registers 165 degrees F, about 1 hour and 10 minutes. Transfer the breasts to a carving board, tent loosely with foil, and let rest while you make the sauce.
6. Put the roasting pan over medium heat on the stovetop. Add the remaining 1 cup of wine and stir with a wooden spoon to release the brown bits that cling to the pan. Add the chicken broth and cook until syrupy, about 5 minutes. Season with salt and pepper.
7. Carve the turkey into 1-inch thick slices and serve with the pan sauce.
8. Copyright 2004 Television Food Network, G.P. All rights reserved.
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