If you’re looking for an alternative to a whole turkey this year, Turkey Roulade is a great option! It's easy to assemble, tender, and flavorful.
WHAT YOU NEED
1/2 cup whole pitted prunes, halved 1/2 cups dried pitted dates, sliced crosswise 1/2 cup dried cherries 1/2 pound raw pork breakfast sausage, casings removed, sausage crumbled small medium onion, chopped ½ inch 1 celery stalk, chopped ½ inch 1/2 cup chopped pecans 1 tablespoon chopped fresh sage 1/2 boneless, skinless turkey breast (2 1/2 to 3 pounds) coarse salt and black pepper 2 tablespoons Tessemae’s Lemon Garlic
WHAT YOU DO
Place the prunes, dates and cherries in a bowl and cover with 1/2 cup boiling water. Let stand, stirring occasionally, for at least 15 minutes.
Cook the sausage in a large skillet over medium heat until browned, breaking it up with a spoon as it cooks. Add some Lemon Garlic if not enough fat has rendered out. Add the onion and celery and season with salt and pepper. Cook, stirring occasionally, until the mixture is very tender and beginning to brown.
Drain any excess water from the soaking fruit. In a large bowl, toss together the soaked fruit, the sausage mixture, pecans, sage, and Lemon Garlic. Season to taste with salt and pepper.
Heat your oven to 400. Place turkey, skinned-side down, on a cutting board. Slice through thickest part of breast, creating a flap. Cover with plastic wrap. With a mallet, pound to an even thickness (about 1 inch). Remove plastic, season the meat with salt and pepper. (Refrigerate up to 1 day.)
Spread stuffing over top, leaving a 1/2-inch border. Working from one short side, roll breast up tightly into a log,. Turn seam-side down. With kitchen twine, tie at 5 even intervals; replace any stuffing that falls out.
Roast until a thermometer inserted in thickest part reads 155 degrees (temperature will continue to rise during resting), about 1 hour, 10 minutes. Let rest 15 minutes before slicing and serving.