Turkey Roulade with Pumpkin and Cranberry Stuffing
Servings: 4
Calories: 484kcal
Turkey roulade with Pumpkin & Cranberry stuffing makes a fantastic alternative if you don't fancy roasting a whole turkey.
Print Recipe
Ingredients
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
Instructions
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!
Nutrition
Calories: 484kcal | Carbohydrates: 56g | Protein: 30g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 592mg | Potassium: 823mg | Fiber: 5g | Sugar: 24g | Vitamin A: 10727IU | Vitamin C: 12mg | Calcium: 83mg | Iron: 2mg