Turkey Roulade with Cranberry & Spinach Stuffing



Still not sure what to prepare for Thanksgiving this year? This Turkey Roulade recipe can be a great choice for your Thanksgiving dinner table whenever you don’t need a whole roasted turkey, especially if Thanksgiving is celebrated in family small gatherings. This Turkey Roulade with Cranberry and Spinach Stuffing looks very impressive and festive, and is quite easy to prepare.
0:00 - Intro
0:57 - Toasting Bread
1:13 - Sautéing the vegetables and herbs
2:25 - Prepare the bread cranberry stuffing
2:58 - Butterfly the turkey breast
3:14 - Pound with a meat mallet
3:25 - Spread the bread stuffing
4:00 - Roll into a log
4:19 - Tie with kitchen twine
6:29 - Roasting time
7:12 - Enjoying the roulade
Makes about 10-12 slices
3 pounds (1.5kg) turkey breast, boneless, skinless
Salt and freshly ground black pepper
Cranberry Spinach Stuffing
3 cups (150g) bread, cut into small cubes
2 tbsp (30g) butter
1 small onion (90g), finely chopped
1 celery stalk (60g), finely chopped
2 cloves garlic (5g), minced
2 oz (60g) baby spinach
1 tbsp fresh parsley, chopped
1 tbsp fresh thyme
1 tbsp fresh sage,chopped
1 small egg, beaten
1/2 cup (120ml) chicken stock
Salt and freshly ground pepper, to taste
1 oz (30g) dried cranberries
For topping
2 tbsp (30g) olive oil
freshly ground black pepper
Red chili flakes and herbs mix
For the gravy
pan drippings
1 cup (240ml) chicken stock
1 tbsp (10g) flour