It’s easy to spoil your family, especially when you have Mirage margarine in the kitchen. Stuffed with all of the good stuff, this Stuffed Turkey Roulade is an absolutely perfect way to fill everyone’s dinner plates, without having to spend a day over a hot stove. Prepare this recipe for a weeknight feast, Sunday dinner or a super special occasion!
Prep Time: 45 minutes
Cook time: 1 hour 45 minutes
Yield: 6 to 8 servings
Ingredients
For the stuffing:
- 42 g / 3 tbsp Mirage margarine, divided
- 227 g / 1/2 lb mild Italian sausage, casings removed
- 145 g / 1 cup diced onion
- 128 g / 1 cup diced celery (about 2 large stalks)
- 125 g / 1 medium Granny Smith apple, peeled and diced
- 2 g / 1 tbsp chopped fresh sage
- 2 g / 1 tbsp chopped fresh thyme
- 100 g / 4 cups rustic white bread, cut into 1 in (2.5 cm) cubes
- 80 g / 1/3 cup chopped dried apricot
- 37 g / 1/3 cup chopped pecans
- 1 large egg
- 240 ml / 1 cup chicken or vegetable stock
- 3 g / 1/2 tsp salt
- 1 g / 1/2 tsp ground pepper
For the turkey:
- 1.75 kg / 4 lb turkey breast, skin on and boneless
- 28 g / 2 tbsp Mirage margarine
- 2 g / 1/4 tsp salt
- 1 g / 1/4 tsp ground pepper
- 2 stalks celery, cut into rough sticks
- 1 large carrot, cut into rough sticks
- 1 medium onion, roughly chopped
- 120 ml / 1/2 cup chicken or vegetable stock
Directions
For the stuffing:
- In a large skillet, over medium heat, melt 1 tablespoon (14 grams) of Mirage margarine. Add the sausage and cook, breaking up the meat, until browned. Transfer to a plate.
- In the same skillet, melt 2 tablespoons (28 grams) of Mirage margarine. Add the onion and celery and cook, stirring occasionally, until softened; 6 minutes.
- Add the apple, sage and thyme, and cook; 5 minutes.
- Place the bread in a large bowl and add the sausage, onion mixture, apricots and pecans. Toss to combine.
- In a separate bowl, whisk together the egg, stock, salt and pepper. Stir into the bread mixture and set aside while preparing the turkey.
- Carefully remove the skin in one piece, using a sharp knife to assist if necessary. Set aside.
- Turn the breast, so the skinned side is down and the narrowest part is closest to you. Open out the tenderloin (the long, rounded muscle in roughly the centre of the breast). Make an incision down the centre of the breast, leaving about 1 inch (2.5 centimetres) of meat intact so that it opens like a book.
- Make another incision horizontally through the opposite side, again leaving about 1 inch (2.5 centimetres) of meat intact and open.
- Place the meat between two pieces of plastic wrap and pound with a meat mallet until the entire breast is about 1/2 inch (1.25 centimetre) thick.
- Spread the stuffing over the meat and roll up from one of the short ends.
- Place the skin back over the roulade.
- Position the roulade so the short end is closest. Tie the loose end of a roll of butcher twine around the far end. Make a loop around your hand and twist the twine once.
- Bring the loop over the first knot and around the end of the roulade. Pull taught about an inch (2.5 centimetres) in front of the first knot. Repeat making a loop, twisting and bringing over the far end of the roulade, until you reach the end closest to you.
- Flip the roulade over and weave the twine through the loops on the underside. Flip right side up, cut the twine and tie the end to the starting knot.
- Rub the roulade with the Mirage margarine and sprinkle with salt and pepper.
- Place the celery, carrot and onion in the bottom of an oven-proof skillet or shallow roasting pan.
- Set the roulade on top of the vegetables and pour in the stock. Bake until skin is a deep golden brown and an instant-read thermometer inserted into the centre reads 150°F (65°C); about 1 hour and 35 to 1 hour 45 minutes.
- Remove roulade to a board and tent with aluminum foil. Allow to rest 15 minutes before slicing and serving.
- To save time, ask your butcher to butterfly your turkey breast for you.
For the turkey:
Chef’s Notes: