Turkey Roulade With Apple Cider Gravy

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• 2 1/2 lbs boneless turkey breast halves, skin removed and butterflied
• 1/3 cup chopped pecans
• 1 1/4 cups dried cranberries (i used craisins)
• 2 tablespoons canola oil
• 1 onion, diced
• 1 cup onion, thinly sliced into half moons
• 3 tablespoons fresh sage or sage, dried and crumbled
• 2 large garlic cloves, minced
• 5 slices day old wheat bread, crust removed and cubed (2 1/2 cups)
• 2 1/2-2 3/4 cups chicken broth
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper (to taste)
• kitchen twine
• 1 cup apple cider
• 3 tablespoons cider vinegar
• 1 teaspoon cornstarch, dissolved in 1 tablespoon of water

Recipe

• 1 place turkey between 2 pieces of plastic wrap and pound with a meat mallet until about 3/4 inch thick. set aside.
• 2 toast pecans in a small dry skillet on medium/high heat for 3 minutes, or until fragrant. set aside.
• 3 preheat oven to 375.
• 4 place cranberries in a small saucepan and cover with water. bring to a boil, cook for 1 minute, and remove from heat and drain.
• 5 put 1 tablespoon of oil in a heavy skillet and cook until golden. add garlic and cook another 2-3 minutes. add bread, cranberries, pecans, 2 tablespoons fresh or 2 teaspoons of dried sage, and 1/2-3/4 cups of broth. (you want the mixture to be moistened but not too wet, since the turkey will release moisture when cooked.). cook over low heat for 2-3 minutes, then remove from heat.
• 6 sprinkle salt and pepper over both sides of the turkey breast. spread stuffing over one side of the turkey, leaving 1-2 inches along the outside with out stuffing. roll up and secure with kitchen twine. try to keep the stuffing inside (this part is a little messy, but makes the turkey pretty if it's kept together!).
• 7 heat remaining oil in the heavy skillet over medium heat. sear stuffed breast until lightly browned, 3-4 minutes per side. put in a roasting pan, sprinkle with sliced onion and 1 1/2 cup chicken broth, and roast in the onion, covered, about one hour or more. remove to cutting board and let rest in an aluminum foil tent while making the gravy.
• 8 add cider, 1/2 cup chicken broth, vinegar and remaining sage to the raosting pan, bring to a boil, and cook. stirring occasionally, until liquid is reduced by 1/3. slowly add cornstarch mixture. stirring constantly, cooking for 3 minutes. should be a little thicker than a jus. season with salt and pepper.
• 9 remove cooking twine from turkey, cut into slices. serve with gravy on the side.
• 10 note: i usually double the stuffing recipe to have some on the side. i have eaten this with and without the gravy. looks complicated but quite simple and really good. i go by the servings on the recipe -- my family usually eats more than 1 serving. times are estimates.