Turkey roulade with Pumpkin & Cranberry stuffing makes a fantastic alternative if you don't fancy roasting a whole turkey for Christmas.
This year, instead of a traditional roasted turkey, I gave it a little twist and opted for an elegant, mouthwatering Turkey Roulade with Pumpkin & Cranberry stuffing.
This super-easy turkey roulade wrapped in delicious Parma ham is a fantastic alternative if you don't fancy roasting a whole turkey, or you're looking for a creative version of classic turkey.
Pumpkin, cranberries and the major guest star Mr. Turkey, combine harmoniously to deliver the most out of both the traditional and gourmet side of this festivity.
Make sure you don't skip the prosciutto wrapping. Italian Parma prosciutto adds a nice crunchy texture and enhances the flavors of the other ingredients. It also protects the meat inside, preventing it from drying out during the cooking time.
The whole recipe takes less than 30 minutes to put together, which means you can spend more time with your family and friends instead!
In just a few simple steps you'll put together a stunning Christmas main course. The turkey feeds comfortably 4 people, making it the perfect option for a small family or friends dinner.
More Christmas Recipes To Try:
- The Best Baked Camembert
- 3-Ingredient Parmesan Cookies
- Pasta with Parmigiano Reggiano Sauce and Wild Mushrooms
- Classic Tiramisu Without Eggs - Authentic Italian Recipe
Did You Make This Recipe?
Please let me know how you liked it! Leave a comment and/or a rating below, and share a picture and tag @thepetitecook on Instagram! Reading your feedback and looking at your pictures always makes me smile *and super hungry*!
Turkey Roulade with Pumpkin and Cranberry Stuffing
For the Pumpkin & Cranberries stuffing:
- 500 g pumpkin, cleaned and cut into wedges
- 2 sprigs of fresh thyme
- zest of half lemon
- 120 g dried soft cranberries, chopped
- 60 g toasted almond flakes
- 150 g finely cubed ciabatta bread
- 1 shallot, finely minced
- 1 garlic clove, slightly crashed
- 1 tablespoon extravirgin olive oil
- salt and pepper, to taste
For the Turkey Roulade
- ½ turkey breast, boned and butterflied (2.5 pounds)
- 6 slices Parma Prosciutto
- 125 ml chicken or vegetable stock
For the stuffing:
- Season the pumpkin wedges with salt, pepper and thyme leaves.
- Arrange on a baking tray, cover with aluminum foil and bake in a pre-heated oven to 180°C/360°F for about 20 minutes or until soft.
- While the pumpkin roasts, drizzle with extravirgin olive oil a frying pan over low heat.
- Add garlic and shallots, and gently cook.
- Fold in the leaves of 2 thyme sprigs and cubed ciabatta.
- Gently sauté all ingredients until the bread is golden and crisp.
- Transfer the mixture into a large bowl, add lemon zest, cranberries, sage, almond flakes and the cooked pumpkin.
- Mix all the ingredients until combined and uniform.
For the Turkey:
- Use a sharp knife to butterfly the turkey breast open and flatten it slightly with a meat tenderizer or a rolling pin covered in plastic wrap. Season with salt and pepper, then spread the stuffing on top evenly.
- Roll the breast up making sure to keep the ends on the downside of the roulade.
- Line bacon slices on parchment paper, slightly overlapping each other. Place the turkey roulade on top.
- Wrap each roulade with 4-6 slices of bacon, tucking the ends under the turkey.
- Arrange the roulade on a loaf tin and roast in a preheated oven to 180°/360°F, until the internal temperature of the turkey roulade is 70°C/158°F, about one hour and 30 minutes.
- After the first 15 mins of cooking time, check the bacon wrapping, if it’s nice and crisp, pour the stock in, cover the tin with foil and continue to cook until done.
- Cooking times will vary, so be sure to use an instant read meat thermometer and keep an eye on the internal temperature.
- Remove roasting tray from the oven and let turkey rest for about ten minutes.
- Serve alongside salad and your favourite sides. Happy Thanksgiving!
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.