Savory Fig and Cranberry Turkey Roulade
This delightful turkey roulade is a modern twist on traditional Thanksgiving fare, inspired by the renowned Barefoot Contessa, Ina Garten. Instead of the hassle of carving a whole turkey, this recipe features a succulent turkey breast rolled with a flavorful stuffing made from savory sausage, sweet dried figs, and tart cranberries. Enhanced with aromatic herbs and crunchy pine nuts, every bite is a perfect balance of flavors and textures. Ideal for dinner parties or festive gatherings, this roulade not only looks impressive but is also simple to prepare, cooking in under two hours while remaining irresistibly juicy.
6
Servings
533
Calories
16
Ingredients
Ingredients
Dried figs
3/4 cup (Large-diced, stems removed)
Dried cranberries
3/4 cup (Whole)
Calvados or Brandy
1/2 cup (N/A)
Unsalted butter
4 tablespoons (Melted)
Onions
1 1/2 cups (Diced (about 2 onions))
Celery
1 cup (1/2 inch diced (about 3 stalks))
Pork sausage
3/4 lb (Casings removed, a mix of sweet and hot)
Fresh rosemary leaves
1 1/2 tablespoons (Chopped)
Pine nuts
3 tablespoons (Toasted)
Pepperidge Farm herb seasoned stuffing mix
3 cups (N/A)
Chicken stock
1 1/2 cups (Preferably homemade)
Extra-large egg
1 (Beaten)
Kosher salt
to taste (N/A)
Freshly ground black pepper
to taste (N/A)
Whole turkey breast
1 (Butterflied (2 halves))
Unsalted butter
3 tablespoons (Melted (for brushing))
Instructions
1
In a small saucepan, combine the dried figs and cranberries with Calvados and half a cup of water. Bring to a boil over medium heat, then reduce to a simmer for 2 minutes. Remove from heat and set aside to cool.
2
In a large skillet, melt 4 tablespoons of unsalted butter over medium heat. Add the diced onions and celery, sautéing for about 5 minutes until softened. Incorporate the pork sausage, breaking it into small pieces with a fork, and cook for approximately 10 minutes until browned and fully cooked.
3
Stir in the reserved figs, cranberries, and their liquid, along with chopped rosemary and toasted pine nuts, cooking for an additional 2 minutes. Ensure to scrape up any browned bits from the skillet for added flavor.
4
In a large mixing bowl, combine the Pepperidge Farm herb seasoned stuffing mix with the sausage mixture. Pour in the chicken stock and beaten egg, seasoning with 1 teaspoon salt and 1/2 teaspoon pepper, then mix thoroughly. If desired, refrigerate the stuffing overnight for convenience.
5
Preheat the oven to 325°F (165°C) and prepare a baking rack over a sheet pan.
6
Carefully lay the butterflied turkey breast skin-side down on a cutting board. Generously season with 2 teaspoons of salt and 1 teaspoon of pepper. Evenly spread the stuffing mixture to a 1/2-inch thickness over the turkey, leaving a half-inch border around the edges to prevent overflow during rolling.
7
Starting from one end, roll the turkey breast tightly, similar to a jelly roll, tucking in any filling that may escape during the process. Secure the roulade with kitchen twine every 2 inches to maintain its shape.
8
Position the stuffed turkey breast seam-side down on the prepared rack. Brush the top and sides with the melted butter, and sprinkle generously with additional salt and pepper.
9
Roast the turkey roulade in the preheated oven for 1 hour and 45 minutes to 2 hours, or until a meat thermometer registers 150°F (65°C) in the center. To prevent over-browning, loosely cover the turkey with aluminum foil if necessary.
10
Once cooked, allow the roulade to rest at room temperature for 15 minutes. Carefully carve into 1/2-inch thick slices and serve warm, offering the extra stuffing alongside for a delicious side.
Nutrition Information
30g
Fat
22g
Carbs
37g
Protein
2.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Fig and Cranberry Turkey Roulade?
It is a modern twist on traditional Thanksgiving turkey, featuring a succulent turkey breast rolled with a stuffing of savory sausage, sweet dried figs, and tart cranberries.
How many servings does this turkey roulade recipe provide?
This recipe makes 6 servings.
How many calories are in one serving of the turkey roulade?
Each serving contains 533 calories.
What are the main ingredients in the stuffing?
The stuffing includes pork sausage, dried figs, dried cranberries, Calvados, toasted pine nuts, and herb-seasoned stuffing mix.
How long does it take to roast the turkey roulade?
The roulade should be roasted for 1 hour and 45 minutes to 2 hours.
What is the target internal temperature for the turkey?
The turkey is done when a meat thermometer registers 150°F (65°C) in the center.
Can I substitute Calvados in this recipe?
Yes, you can use Brandy as a substitute for Calvados.
How should the turkey breast be prepared before stuffing?
The whole turkey breast should be butterflied into two halves.
What type of stuffing mix is recommended?
The recipe calls for 3 cups of Pepperidge Farm herb seasoned stuffing mix.
Can the stuffing be made ahead of time?
Yes, you can prepare the stuffing and refrigerate it overnight for convenience.
What kind of sausage is used in the recipe?
The recipe uses 3/4 lb of pork sausage, specifically a mix of sweet and hot with casings removed.
How do I prevent the turkey from over-browning in the oven?
If necessary, loosely cover the turkey with aluminum foil during the roasting process.
How long should the turkey rest after cooking?
Allow the roulade to rest at room temperature for 15 minutes before carving.
What is the fat content per serving?
Each serving contains 30g of fat.
What is the protein content per serving?
Each serving contains 37g of protein.
How many grams of carbohydrates are in a serving?
There are 22g of carbohydrates per serving.
What herbs are used to flavor the roulade?
The recipe uses fresh chopped rosemary and the herbs present in the seasoned stuffing mix.
What type of chicken stock is best for this recipe?
While any chicken stock works, homemade chicken stock is preferred.
How do I secure the turkey roulade before roasting?
Roll the turkey tightly and secure it with kitchen twine every 2 inches.
What temperature should the oven be set to?
Preheat your oven to 325°F (165°C).
How thick should the turkey be sliced?
The roulade should be carved into 1/2-inch thick slices.
What should I do with any extra stuffing?
Any extra stuffing can be served alongside the turkey slices as a delicious side dish.
How much butter is needed for the entire recipe?
You need 7 tablespoons of unsalted butter in total: 4 for the vegetables and 3 for brushing the turkey.
Do I need to toast the pine nuts?
Yes, the recipe specifies using 3 tablespoons of toasted pine nuts.
How much fiber is in each serving?
Each serving provides 2.5g of fiber.
What size should the onions and celery be diced?
Onions should be diced, and celery should be diced into 1/2 inch pieces.
How thick should the stuffing layer be inside the turkey?
Spread the stuffing mixture to a 1/2-inch thickness over the butterflied turkey.
Is an egg required for this recipe?
Yes, one beaten extra-large egg is used to bind the stuffing mixture.
What is the preparation for the dried figs?
The figs should be large-diced with the stems removed.
What should the turkey be placed on for roasting?
Place the stuffed turkey on a baking rack set over a sheet pan.