Turkey Roulade with Cranberry Stuffing and Gravy

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Turkey Roulade with Cranberry Stuffing and Gravy
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45 min.
ready in 2 h. 25 min.
Ready in


50 grams dried Cranberry
100 milliliters Brandy
1 day-old White roll
1 shallot
20 grams butter
1 kilogram Roast turkey roll (cut from the butcher)
freshly ground peppers
50 grams Pine nuts
300 grams ground chicken
1 egg
½ tsp finely chopped thyme
½ tsp finely chopped rosemary
30 grams clarified butter
1 bunch Soup vegetables "(such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
200 milliliters dry white wine
300 milliliters chicken stock
1 bay leaf
2 allspice
1 Tbsp Pastry flour
1 Tbsp butter
How healthy are the main ingredients?
CranberryPine nutsthymerosemaryshallotsalt

Preparation steps


Soak the cranberries in brandy. Preheat the oven to 180°C (approximately 350°F). Soak the bread soak in lukewarm water. Peel the shallot and chop finely. Sweat in a pan with melted butter until translucent and set aside. Rinse the roast, pat dry, spread and season with salt and pepper. Toast the pine nuts in a dry frying pan until golden, remove and let cool.


Chop nuts coarsely. Mix together the ground turkey, the egg, the well-pressed rolls, shallot, herbs and drained cranberries. Season with salt and pepper. Spread the mixture on the meat and roll this into a roulade. Tie with kitchen twine and sear in a roasting pan with hot butter.


Remove the roast. Clean the soup vegetables, cut into large pieces and cook in drippings. Deglaze with the wine, pour in the stock and place the roast back in. Add the spices and roast in a preheated oven 1-1 1/2 hours.


Take the finished roast from the oven, keeping warm. Bring the gravy to boil, optionally thicken with flour butter and season again. Place the roast on a platter, remove the kitchen twine and serve sliced. Serve the gravy separately. As desired serve with mashed potatoes and peas.