TURKEY ROLL WITH CRANBERRY STUFFING
This turkey roulade will make your holiday table even more special. Juicy turkey breasts stuffed with a delicious mix of fresh cranberries, feta cheese, sweet dry apricots, mushrooms and more goodness.
Servings: 12 slices
Ingredients
For the turkey breast
- 1 turkey breast 2-3 lb
- 2 Tbsp Dijon mustard
- 1/2 cup water
- 1/4 cup butter melted
- cooking twine or toothpicks
For the stuffing
- 3 Tbsp olive oil
- 3 cups mushroom diced
- 2 scallions
- salt & pepper
- 1/2 parsley minced
- 1 cup fresh cranberries
- 1 tsp brown sugar
- 1/2 cup feta diced
- 5 dried apricots diced
Instructions
- Preheat the oven to 190 C /400 F. Set a wire rack on a baking dish. Lay the turkey breast smooth-side down on a cutting board. Slice horizontally 1 inch off the outer edge so that you can open that side like a book and have 1 long piece.
- Cover turkey breast in plastic food wrap and pound the turkey with a mallet to an even thickness of about 1 inch. Season turkey from both sides and spread generous amount of Dijon mustard.
- In a medium skillet, preheat olive oil and add minced scallions, minced mushrooms, fresh cranberries, dried apricots and cook for 5 minutes. At the end add a teaspoon of brown sugar, feta cheese and parsley.
- Scoop the stuffing into the centre of the turkey. Roll the turkey up away from you, making sure the roll ends up seam-side down. Tie with twine in 3 spots across the roll and once lengthwise, or use toothpicks to secure the turkey breast. Transfer to the prepared baking dish.
- Bake for 1 hour. In between baking, pour some juices over the turkey breast, at least twice. After 1 hour of baking, remove the cover and let bake for another 15 minutes. Let rest for 10 to 15 minutes. Slice and serve with mashed potatoes, with a little spoon of Dijon mustard on a side or cranberry sauce. Enjoy!