Maple Glazed Turkey Roulade With Cranberry Orange Sauee Recipe

Summary

MethodMain Ingredient

Ingredients

For roulade
 Turkey breasts32 Ounce (8 Pieces, 4 Ounce Each)
 Butter2 Tablespoon
 Chopped celery1⁄4 Cup (4 tbs)
 Chopped onion1⁄4 Cup (4 tbs)
 Marsala wine1⁄4 Cup (4 tbs)
 Cooked wild rice6 Cup (96 tbs)
 Chopped pecans1⁄2 Cup (8 tbs)
 Corn1⁄2 Cup (8 tbs) (Pueblo Sun)
 Chopped sage2 Tablespoon
 Chopped rosemary2 Tablespoon
 Eggs2
For glaze
 Apple cider1 Cup (16 tbs)
 Pure maple syrup1⁄2 Cup (8 tbs)
For cranberry orange sauce
 Fresh cranberries12 Ounce
 Cranberry juice1 Cup (16 tbs)
 Orange juice1⁄2 Cup (8 tbs)
 Sugar1⁄2 Cup (8 tbs)
 Grand marnier1⁄4 Cup (4 tbs)
 Butter1⁄4 Cup (4 tbs) (1/2 Stick)
 Creme fraiche4 Tablespoon (For Garnish)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 5644 Calories from Fat 1782

% Daily Value*

Total Fat 203 g312.3%

Saturated Fat 71.7 g358.7%

Trans Fat 0 g

Cholesterol 1198.1 mg

Sodium 1230.5 mg51.3%

Total Carbohydrates 665 g221.7%

Dietary Fiber 80.5 g321.9%

Sugars 301.8 g

Protein 269 g537.8%

Vitamin A 121.7% Vitamin C 324.9%

Calcium 111.1% Iron 166.8%

*Based on a 2000 Calorie diet

Directions

Pound the breasts to 1/4-inch thickness.
Set them aside.
In a medium skillet heat the butter and saute the celery and onions until soft.
Stir in the Marsala and cook until the liquid is reduced by 1/2.
Set the pan aside to cool.
In a 2-quart bowl mix together the celery and onion mixture, rice, pecans, corn, herbs, and eggs.
Season with salt and pepper to taste.
In a small saucepan stir together the apple cider and maple syrup.
Bring the glaze to a boil and cook over medium heat until reduced by 1/2.
Keep warm.
Preheat the oven to 350°.
Spread each turkey breast with just enough stuffing to be able to roll up the breast.
Place the breasts seam-side down in a greased baking dish.
Bake the turkey for 25 to 30 minutes, basting frequently with the maple glaze.
In a 1-quart saucepan combine the cranberries, juices, sugar, and Grand Marnier.
Bring the mixture to a boil.
Reduce the heat and simmer for 20 minutes.
In a food processor puree the cranberry mixture until smooth.
Strain and return it to the saucepan.
Over low heat whisk in the butter a little at a time, stirring until melted.
Pour some sauce onto half of each plate.
Add the creme fraiche in dots and draw the dots out with a knife.
Slice the turkey breasts on the diagonal into 4 equal slices per roll.
Place 2 pieces of the roulade in the center of the plate.
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