Ciao Chow Linda

Turkey Roulade

Author: Ciao Chow Linda

Serves: serves 4-5

A boneless turkey breast, rolled and stuffed with sausage, pecans and dried cherries.

Ingredients

• 1 boneless turkey breast, with skin on (about 1 1/2 pounds)

• 1/4 cup dried cherries

• rum, to cover the cherries

• 1/2 cup toasted pecans

• 1 link of Italian sausage

• about 1/2 cup diced onion

• 1/4 cup diced celery

• 2 eggs, lightly beaten

• 3 cups bread cubes

• about 4 tablespoons melted butter

• salt, pepper

• fresh sage and parsley, minced

• 2 onions, cut in large chunks

• olive oil to drizzle

• 1 cup white wine, or chicken broth, or a combination of the two

Instructions

1. Start by soaking the dried cherries in rum.

2. Melt one tablespoon butter in a sauce pan and add the onions and celery.

3. Sauté until wilted, then add the sausage and crumble with a spoon.

4. When sausage is fully cooked, add it and the onions to a bowl.

5. Drain the cherries from the rum and discard the liquid.

6. To the bowl with the sausage, onions and celery, add the cherries, the bread cubes, the eggs, the toasted pecans and seasonings.

7. Melt the remaining butter and add to the bowl and mix well.

8. Slice the turkey breast open like a “book.”

9. Using a mallet, pound it flatter, using plastic wrap to protect the meat.

10. Spread the stuffing over the meat , adding a couple of pats of butter.

11. Roll up the meat, making sure you end up with the skin on the outside.

12. Tied it with butcher’s string to hold everything in place.

13. Place in a roasting pan and roast at 400 degrees for 50 minutes to one hour, or until a thermometer reads about 140 – 145 degrees.

14. The temperature will continue to rise for a short while and should reach 150 degrees.

15. Let the meat rest, covered with aluminum foil, for at least ten minutes.

16. Slice and serve.