Turkey roulade by cheryl forberg, r.d.| national diabetes month

Posted on | November 24, 2010 | No Comments

This elegant turkey entree with stuffing offers a unique presentation of America’s traditional holiday combination. The canola oil allows for a bronze finish. While the roulade looks impressively complicated, it can be made with eas (and a little arm strength). You can serve this one up by using the previously mentioned recipes that posted this week. Linked Below (in their names)

What you will need

Plastic Wrap

1/2 boneless, skinless turkey breast, about 1-1/2 lbs

1-1/2 cups Cornbread and Dried Fruit Dressing
Kitchen Twine
1/4 teaspoon smoked paprika
1/4 teaspoon black pepper
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon sage
1 tablespoon canola oil

Directions:

Preheat oven to 350 degrees F
Place large piece of plastic wrap on countertop. Place turkey breast half on plastic wrap and cover. Cover with the additional plastic wrap. Using a meat mallet, pound turkey to rectangle aobut 9-10 x 6 inches, about 1/4 inch thick.
Remove plastic wrap from top of turkey and spread dressing evenly lengthwise over surface, almost to edge. Roll turkey lengthwise. With kitchen twine, tie roulade lengthwise once and in several places across turkey. Discard Plast wrap.
In small bowl, mix together spices. Rub canola oil over all surfaces of roulade; rub spice blend evenly over roulade.
Place roulade in shallow roasting pan, then place in oven. Roast for 45-60 minutes or until internal temp measures an instant read of 155 degree F.
Remove roulade from oven and let rest 15 minutes before carefully removing twine and slicing into 16 half-inch slices. Serve with Porcini Mushroom Gravy, Warm apple and cranberry sauce, Holiday Rapini Saute and the extra cornbread and dried dressing. — Click to see recipes

And for Dessert, why not serve up the fresh from the oven Pumpkin Flan

Yield: 8 servings.
Serving size: 2 slices (4 ounces)

140 calories
35 calories from fat
3.5g fat
< 1g saturated fat
65mg cholesterol
150mg sodium
5g total carbohydrates
1g sugars
22g protein