Turkey roulade stuffed with mushroom-cranberry and served with apple cider gravy
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
Turkey roulade stuffed with mushroom-cranberry and served with apple cider gravy.
Mushroom – Cranberry stuffing mix
  • Onions (chopped): 1 large
  • Celery stalks (chopped) : 1 cup
  • Mushrooms (baby bella or porcini) : 1 cup
  • Dried Cranberries : ½ cup
  • Dried Prunes (pitted): ½ cup
  • Dried Figs : ½ cup
  • Pine nuts and walnut mix : ½ cup
  • Egg (large) : 1
  • Rosemary / sage / thyme (chopped): 1 tbsp
  • Breadcrumbs : ¾ cup
  • Butter : 2btsp
  • Cranberry juice or water : ½ cup
Turkey roulade
  • Turkey breast (fresh, not frozen): 4-5 pounds
  • Mushroom cranberry stuffing mix : 4-5 cups
  • Salt and pepper to season
  • Sage, thyme or Rosemary (chopped): 1 tbsp
  • Oil for greasing the turkey breast
  • Olive oil, lemon and rosemary mix for basting
Apple cider gravy
  • Apple cider : 1 cup
  • Chicken stock : ½ cup
  • Onions (sliced) : 1
  • Corn Flour : 1 tbsp
  • Rosemary : 1 tsp chopped
  • Butter : 1tbsp
  • Pan juices
Mushroom cranberry stuffing mix
  1. Heat the butter in a pan and saute the onions, followed by celery and mushrooms till they changes color.
  2. Add rest of the ingredients, except egg and cook on low heat for 5 minutes.
  3. Cool off the mixture slightly and beat the egg into it.
  4. Add the breadcrumbs and mix them really well.
How to make turkey roulade
  1. Preheat the oven to 400 F.
  2. Beat the turkey breast to flatten it and to tenderize it with the help of meat mallet or with the back of a steel ladle and also to even out the thickness of the meat.
  3. Grease and season the turkey breast inside out with oil, salt and pepper.
  4. Spread the stuffing evenly over the turkey breast and start rolling the breast from one end, tightly like a jelly roll.
  5. Tie well the turkey breast with your kitchen twine, so that the stuffing does not oozes out while roasting.
  6. Baste the turkey breast with seasoned olive oil and tuck it into the oven.
  7. Keep on basting it with oil after every 15 – 20 minutes.
  8. Roasting for two hour or until done.
Apple cider gravy
  1. Heat a pan and melt the butter, add the sliced onions and brown it slightly.
  2. Add the apple cider along with a tablespoon or more pan juices, chicken stock and bring to boil for approximately 10 minutes.
  3. Dissolve the cornflour into water or stock and slowly add it to the gravy.
  4. Cook for another couple of minutes.
  5. Cool slightly and blend it in a blender.
  6. Gravy should not be very thick.
Basting the turkey breast from time to time is recommended as it will keep the meat moist.
If you do not have kitchen twine to tie the turkey, you can use the cheese cloth which I found a great alternative to regular kitchen twine. Just cut the cheese cloth into long strings and tie up the turkey.
The tighter you will roll the turkey breast, the nicer the swirls you will get.
Leave the oven roasted turkey for 15 minutes before set for carving.
Stuffing can be prepared ahead thus reducing the preparation time and increasing the efficiency.
Store the unused portion tightly wrap in a foil and refrigerate for later use.
Recipe by saffronstreaks at https://saffronstreaks.com/recipes/featured/turkey-roulade-stuffed-with-mushroom-cranberry-and-served-with-apple-cider-gravy/