Thanksgiving is next week. Can you believe it? This year has just flown right by and it’s been full of exciting changes and challenges. Although the big Turkey Day is at the forefront of my mind, right now the most important event going on in my life is my babies’ birthday! They will be five this year. Five!! How did that happen? Where did the time go? How can they possibly be so big?
So, right now, I am putting the finishing touches on a Pirate Party menu. There will be hot dogs, skewered fruit and probably some cheese puffs. I know. It’s terribly elaborate. There are also plans for a treasure hunt and a tattoo parlour. And eye patches. We can’t forget those.
I did cook a Thanksgiving themed lunch for 40 people last week and this wonderful turkey roulade was on the menu. I had to buy the turkey breast and then de-bone and skin them, but you could probably find turkey breasts already skinned and de-boned in a grocery store in civilization. I don’t really have that option here. If you are out in the middle of nowhere like I am, you can refer to my tutorial on butchering your own chicken. It’s basically the same process, just a bigger bird.
This is a really delicious way to make turkey and it’s perfect for smaller gatherings or if you just want something a little different. I took a little shortcut by using pre-packaged stuffing mix ( oh, the horror!) but feel free to use your own cornbread dressing if you have some on hand.
- 2 boneless, skinless turkey breasts
- 1 package cornbread stuffing mix
- ½ t. dried thyme
- ½ t. dried parsley
- ½ cup dried, sweetened cranberries
- 1 small apple, diced
- 1 t. salt
- ½ t. pepper
- 2 T. olive oil
- kitchen twine
- Preheat the oven to 350 degrees.
- Prepare stuffing mix according to package instructions. Stir in thyme and parsley. Set aside.
- On a flat surface, slice turkey breasts in half horizontally so that they open like a book. Place each breast between two pieces of plastic wrap and pound with the smooth side of a mallet or rolling pin until each breast is about ¾ of an inch thick.
- Spread a layer of stuffing mix on top of each turkey breast, leaving about a one inch border. Sprinkle the dressing mix with apples and cranberries.
- Then, using the plastic wrap, roll each breast so that the stuffing mix is rolled inside, like a jelly roll. Using kitchen twine, tie each breast in one inch intervals so that the roll is secure.
- Season each breast with salt and pepper. Heat the oil in a oven safe skillet and sear the breasts for 3 to 4 minutes on each side or until they are nicely browned. Place breasts in the skillet in the oven for about an hour or until the internal temperature of the turkey reaches 170 degrees. Let the roulade rest for at 10 minutes before slicing. Garnish with extra cranberries and serve!
- Tip: You can stuff and roll the turkey breasts the day before. Wrap in plastic wrap and keep in the fridge until ready to cook.