This delicious turkey roulade, inspired by Barefoot Contessa recipe, is a flavorful and elegant main course that’s perfect for special occasions. Stuffed with a savory blend of herbs, prosciutto, and fennel, this dish offers a delightful twist on traditional turkey. It’s a versatile recipe that allows for the use of common ingredients, making it both accessible and impressive.
Ingredients Needed
Stuffing
- 110g (¾ cup) dried figs, large-diced, stems removed
- 90g (¾ cup) dried cranberries
- 120ml (½ cup) Calvados or brandy
- 120ml (½ cup) water
- 55g (4 tbsp) unsalted butter
- 2 medium onions (1½ cups), diced
- 3 celery stalks (1 cup), diced
- 340g (¾ lb) pork sausage, casings removed (mix sweet and hot)
- 1½ tbsp fresh rosemary, chopped
- 3 tbsp pine nuts, toasted
- 3 cups (about 180g) herb-seasoned stuffing mix (e.g., Pepperidge Farm)
- 360ml (1½ cups) chicken stock, preferably homemade
- 1 extra-large egg, beaten
- 1 tsp salt & ½ tsp black pepper
Turkey
- 1 whole turkey breast (2.3kg / 5 lbs), boned and butterflied
- 2 tsp kosher salt
- 1 tsp black pepper
- 40g unsalted butter, melted
How To Make Turkey Roulade
- Make the stuffing: Place the figs, cranberries, Calvados, and water in a small saucepan. Bring to a boil over medium heat, then simmer for 2 minutes and set aside.
- Sauté the aromatics: Melt butter in a large pan over medium heat. Add onions and celery, cooking for 5 minutes until soft.
- Cook the sausage: Add sausage, breaking it up with a spoon. Cook for 10 minutes until browned.
- Combine ingredients: Stir in the fig-cranberry mixture (with liquid), rosemary, and pine nuts. Cook for 2 minutes, scraping up brown bits.
- Finish the stuffing: Transfer to a large bowl. Mix in stuffing mix, chicken stock, egg, 1 tsp salt, and ½ tsp black pepper. (Can be made ahead and refrigerated overnight.)
- Prepare the turkey: Preheat oven to 160°C (325°F). Lay the turkey breast skin side down on a board. Season with 2 tsp salt and 1 tsp pepper.
- Fill and roll: Spread stuffing evenly in a 1cm layer, leaving a 1cm border around the edges. (Bake extra stuffing separately in a buttered dish for the last 45 minutes of roasting.) Roll the turkey tightly from one end to the other, tucking in any stuffing that spills.
- Tie and roast: Secure with kitchen twine every 5cm, forming a compact roulade. Place seam-side down on a rack over a baking tray. Brush with melted butter and season with salt and pepper.
- Bake the roulade: Roast for 1¾ to 2 hours, or until the centre reaches 65°C (150°F). Remove from the oven, cover loosely with foil, and rest for 15 minutes.
- Slice and serve: Cut into 1cm slices and serve warm with extra stuffing.
Recipe Tips
- Butterfly the Turkey Breast Evenly: Ensuring the turkey breast is evenly butterflied allows for uniform stuffing distribution and even cooking.
- Use Fresh Herbs: Fresh sage and rosemary enhance the flavor profile of the stuffing, providing aromatic depth to the dish.
- Grate Cold Butter: Grating cold butter over the stuffing helps keep the meat moist during roasting.
- Secure the Roulade Tightly: Tying the roulade securely with kitchen twine ensures it holds its shape and cooks evenly.
- Rest Before Slicing: Allowing the roulade to rest after roasting helps retain juices, resulting in moist and tender slices.
How To Store & Reheat Leftovers
- Refrigerate: Wrap leftover turkey roulade tightly in aluminum foil or place it in an airtight container before refrigerating. Consume within 3 days.
- Freeze: Wrap leftover turkey roulade securely in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. Freeze for up to 2 months. To thaw, transfer it to the refrigerator overnight before reheating.
- Reheating: To reheat, preheat your oven 325°F. Place leftover turkey roulade in a baking dish, add a splash of broth to maintain moisture, cover with foil, and heat for 15-20 minutes, or until warmed through.
Nutrition Facts
Serving Size: 1 slice (approximately 140g)
- Calories: 400
- Total Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 75mg
- Sodium: 560mg
- Total Carbohydrate: 20g
- Dietary Fiber: 1g
- Sugars: 7g
- Protein: 20g
Try More Recipes:
Barefoot Contessa Turkey Roulade
Description
This delicious turkey roulade, inspired by Barefoot Contessa recipe, is a flavorful and elegant main course that’s perfect for special occasions. Stuffed with a savory blend of herbs, prosciutto, and fennel, this dish offers a delightful twist on traditional turkey. It’s a versatile recipe that allows for the use of common ingredients, making it both accessible and impressive.
Ingredients
Stuffing
Turkey
Instructions
- Make the stuffing: Place the figs, cranberries, Calvados, and water in a small saucepan. Bring to a boil over medium heat, then simmer for 2 minutes and set aside.
- Sauté the aromatics: Melt butter in a large pan over medium heat. Add onions and celery, cooking for 5 minutes until soft.
- Cook the sausage: Add sausage, breaking it up with a spoon. Cook for 10 minutes until browned.
- Combine ingredients: Stir in the fig-cranberry mixture (with liquid), rosemary, and pine nuts. Cook for 2 minutes, scraping up brown bits.
- Finish the stuffing: Transfer to a large bowl. Mix in stuffing mix, chicken stock, egg, 1 tsp salt, and ½ tsp black pepper. (Can be made ahead and refrigerated overnight.)
- Prepare the turkey: Preheat oven to 160°C (325°F). Lay the turkey breast skin side down on a board. Season with 2 tsp salt and 1 tsp pepper.
- Fill and roll: Spread stuffing evenly in a 1cm layer, leaving a 1cm border around the edges. (Bake extra stuffing separately in a buttered dish for the last 45 minutes of roasting.) Roll the turkey tightly from one end to the other, tucking in any stuffing that spills.
- Tie and roast: Secure with kitchen twine every 5cm, forming a compact roulade. Place seam-side down on a rack over a baking tray. Brush with melted butter and season with salt and pepper.
- Bake the roulade: Roast for 1¾ to 2 hours, or until the centre reaches 65°C (150°F). Remove from the oven, cover loosely with foil, and rest for 15 minutes.
- Slice and serve: Cut into 1cm slices and serve warm with extra stuffing.
Notes
- Butterfly the Turkey Breast Evenly: Ensuring the turkey breast is evenly butterflied allows for uniform stuffing distribution and even cooking.
- Use Fresh Herbs: Fresh sage and rosemary enhance the flavor profile of the stuffing, providing aromatic depth to the dish.
- Grate Cold Butter: Grating cold butter over the stuffing helps keep the meat moist during roasting.
- Secure the Roulade Tightly: Tying the roulade securely with kitchen twine ensures it holds its shape and cooks evenly.
- Rest Before Slicing: Allowing the roulade to rest after roasting helps retain juices, resulting in moist and tender slices.
Barefoot Contessa Turkey Roulade