Roasted Turkey Roulade

Roasted Turkey Roulade
Barefoot Contessa
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Serves 6 to 7
3/4 cup dried figs, stems removed
3/4 cup dried cranberries
1/2 cup Calvados or brandy
4 tablespoons unsalted butter
1 1/2 cups diced onion (2 onions)
1 cup diced celery (3 stalks)
3/4 pound pork sausage, casings removed (sweet and hot mixed)
1 1/2 tablespoons chopped fresh rosemary leaves
3 tablespoons pine nuts toasted
3 cups Pepperidge Farm herb-seasoned stuffing mix
1 1/2 cups chicken stock
1 large extra-large egg, beaten
Kosher salt and pepper
1 whole (2 halves) turkey breast, boned and butterflied (5 pounds)
3 tablespoons unsalted butter, melted


Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over the medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.

Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute untilsoftened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, rosemary, and pine nuts, 
and cook for 2 more minutes.


Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 tsp. salt and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)


Preheat the oven to 325 degrees. Place the baking rack on a sheet pan.


Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with salt and pepper. 
Spread the stuffing in a 1/2 inch thick layer over the meat, leaving a 1/2 inch border on all sides. (Place the leftoverstuffing in a dish and cook for 45 minutes). Starting at one end, roll the turkey like a jelly roll and tuck in any stuffing that falls out. Tie the roast firmly with kitchen twine every two inches to make a compact cylinder.

Place the stuffed turkey breast seam side down on the rack on th sheet pan. Brush with the melted butter, and 
roast for 1 3/4 hours to 2 hours, until a thermometer reads 150 degrees in the center. Cover the turkey with foil andallow it to rest at room temp. for 15 minutes.


Notes: I used granny smith apple instead of figs. I will use less sausage next time. I thought there was way too 
much salt in the stuffing.