Directions

Citrus-Rosemary Cranberry Sauce

Place the sprig of rosemary on a flat surface and lightly pound to macerate and release flavor. Add the rosemary sprig, sugar, salt, juices and zests to a sauce pan. Heat over medium temperature and dissolve sugar. Add the cranberries and cook, stirring often until cranberries have popped and liquid becomes syrupy. Be careful not to overcook. Syrup will thicken more as it cools. 

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Apple Sausage Stuffing

Note: If not using butter garlic croutons, sub 1/2 cup of the broth with melted butter. Pour the broth into a 10"x15" baking dish and arrange the croutons evenly over the top. Let sit and absorb the chicken broth.

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Add the butter to a large skillet over medium temperature. Add the onion, celery, apple and season with salt & pepper. Cook until the onions are translucent and everything starts to soften some. Remove from heat, add the sausage, pecans, dried fruit, herbs and mix everything together. Pour the mixture over the top of the soaked croutons and let cool completely before adding eggs. Once cooled, drizzle the whisked eggs evenly over the top and toss/fold using a long, fish spatula, until there are no more eggy areas. 

 

Turkey Breast Preparation

Note: If you don't have any experience deboning a turkey, ask your butcher if they will do it for you.

Remove both breasts using a boning knife and reserve the carcass if you plan to make a stock for gravy. 

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For each turkey breast:

Note: Using a (French) rolling pin as your meat pounder will cover more area. 

Remove the skin and sinew from turkey breasts and butterfly like an open book. The long, length section should be facing you horizontally. Place plastic wrap over the top and pound in an outward motion to about a 1/2" thickness and about a 7" to 8" width. Trim off any uneven pieces if needed. Liberally season both sides of the butterflied turkey with salt & pepper. 

 

Add the stuffing to the top, center and start rolling up, compacting the stuffing as you roll. Add or remove stuffing as needed to fill properly. Leave about a 1/4" to 1/2" inch border at the end to fold over the opposite end/edge of turkey, to seal. Place a piece of plastic wrap on your surface, place the rolled up roulade on top and tightly wrap up. For easy slicing, the roulade should be placed in the freezer for a few hours, but not frozen. 

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Add the bread crumbs ingredients to a bowl and whisk together to incorporate evenly. When ready to slice roulade, prepare your coating by placing the eggs, flour and sage breadcrumbs in 3 separate wide bowls.

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Place the roulade on a cutting board, and using a very sharp knife, slice into 1" to 1 1/2" rounds. Dredge all sides of each roulade into the flour, followed with the eggs and then bread crumbs. If needed dab some of the egg onto the seam to hold together.

 

When ready to fry, heat the oil to 350F. Fry the roulades in batches, until lightly browned, and when thermometer inserted into turkey section reads 165F. Place onto a baking sheet with a wire rack and place in oven at 200F to keep warm until ready to serve. Serve with the cranberry sauce and/or turkey gravy.

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