Cranberry Cornbread Stuffed Turkey Roulade Recipe

Name: Cranberry Cornbread Stuffed Turkey Roulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons Countryside Creamery Unsalted Butter; 1/2 onion, diced; 2 stalks celery, divided; 2 carrots, diced; 6-oz. bag Southern Grove Dried Cranberries; 12 fresh sage leaves, chopped; 2 tablespoons Baker's Corner Brown Sugar; 1/2 teaspoon Stonemill Essentials Iodized Salt; 1/2 teaspoon Stonemill Essentials Ground Black Pepper; 1/2 teaspoon Stonemill Essentials Ground Nutmeg; 1 cup Southern Grove Chopped Walnuts, toasted; 4 cups Chef's Cupboard Cornbread Bagged Stuffing; 1 1/2 cups Chef's Cupboard Vegetable Stock; 1 Kirkwood Boneless Turkey Breast, skin removed; 1/4 cup Carlini Vegetable Oil; 4 tablespoons Stonemill Essentials Parsley Flakes; Kitchen twine

Servings: persons

4 tablespoons Countryside Creamery Unsalted Butter
1/2 onion, diced
2 stalks celery, divided
2 carrots, diced
6-oz. bag Southern Grove Dried Cranberries
12 fresh sage leaves, chopped
2 tablespoons Baker's Corner Brown Sugar
1/2 teaspoon Stonemill Essentials Iodized Salt
1/2 teaspoon Stonemill Essentials Ground Black Pepper
1/2 teaspoon Stonemill Essentials Ground Nutmeg
1 cup Southern Grove Chopped Walnuts, toasted
4 cups Chef's Cupboard Cornbread Bagged Stuffing
1 1/2 cups Chef's Cupboard Vegetable Stock
1 Kirkwood Boneless Turkey Breast, skin removed
1/4 cup Carlini Vegetable Oil
4 tablespoons Stonemill Essentials Parsley Flakes
Kitchen twine

1
["Preheat oven to 425u00b0.", "In a medium saute pan, melt the butter. Add onions, celery, carrots, cranberries and sage. Saute until the onions are translucent.", "In a large mixing bowl, combine the vegetable mixture with the brown sugar, salt, pepper, nutmeg, walnuts and cornbread stuffing. Stir in the vegetable stock.", "Using a sharp knife, butterfly the turkey breast open. Lay flat on a cutting board, cover with plastic wrap. Pound the breast to a 1/2-inch thickness, creating a 10"" x 15"" rectangle.", "Spread the stuffing evenly onto the breast and then roll the breast from one tip of the breast to the other side to form an even roulade. Tie the turkey roulade with 7 pieces of twine.", "Rub with vegetable oil; evenly sprinkle with salt, pepper and parsley flakes.", "Place on a baking sheet. Bake at 425u00b0 for 25 minutes. Reduce the heat to 350u00b0 and bake for another 30 minutes or until it reaches an internal temperature of 165u00b0.", "Allow the turkey to rest 10 minutes, remove the twine and gently carve 1/2-inch slices of the roulade."]

751

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 tablespoons Countryside Creamery Unsalted Butter, 1/2 onion, diced, 2 stalks celery, divided, 2 carrots, diced, and more.

Yes, Cranberry Cornbread Stuffed Turkey Roulade falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Cornbread Stuffed Turkey Roulade

How did you like this recipe?

Frequently Asked Questions