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Turkey Roulade with Apple-Cranberry Stuffing in a Bacon Weave

Toni Dash
  • 150 minutes
  • Serves 8 to 10

INGREDIENTS

1/4 cup

Orange Juice

1/2 cup

Sweetened Dried Cranberries

2 tsp

Olive Oil

1 tbsp

Unsalted Butter

1/2

medium Yellow Onion (, peeled and finely chopped)

1 1/2

large Celery Stalks (, finely chopped)

1

large Garlic Clove (, minced)

1/2

large Granny Smith Apple (, peeled, cored and finely chopped)

2 tsp

fresh Thyme leaves (, diced)

1 1/2 tsp

fresh Sage leaves (, diced)

1 1/2 tsp

Italian Parsley leaves (, diced)

1/2 cup

Panko Bread Crumbs ((I used Ian’s Gluten-Free Panko Crumbs))

1 cup

Chicken Broth* ((see Notes below))

1/8 tsp

Kosher Salt

1/8 tsp

freshly ground Black Pepper

1

full Turkey Breast (, skinless, deboned and butterflied (6-8 pound breast before removing skin and bone; net weight of the skinless, boneless breast should be 1 ½ to 2 pounds))

1

package thick center-cut Smoked Bacon

1 tsp

Kosher Salt

1/2 tsp

freshly ground Black Pepper

Parchment paper

Heavy duty Foil