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THANKSGIVING TURKEY ROULADE – MOD MAX GLAM

Thanksgiving is just 1 week away { Can you believe it?!?} and  this year’s turkey has a special twist. Instead of a traditional whole roasted bird, I’m keeping things ultra easy by stuffing a turkey breast and roasting it in the oven which cuts the cooking time from 2.5 hours to just 30 minutes. Woohoooo!!

Simply ask your butcher to debone and butterfly a turkey breast then stuff it with your favorite stuffing {I’m including my Ultimate Cornbread Stuffing recipe} Tie it up with kitchen twine and brush with herb butter then roast in the oven for 25 – 30 minutes. YUM!

Here’s my recipe for the most delicious roasted Thanksgiving Turkey Roulade:

Serves 12-16

Thanksgiving Turkey Roulade 

2 large boneless Turkey breasts, Butterflied 4 tbs herb butter (recipe follows) Ultimate Cornbread Stuffing (recipe follows) 2 tbs extra virgin olive oil

Kitchen twine

Herb Butter

1 stick unsalted butter ½ tsp fresh parsley, finely chopped ½ tsp fresh basil, finely chopped ½ tsp fresh oregano, finely chopped ½ tsp fresh thyme, finely chopped ½ tsp fresh sage, finely chopped ½ tsp chives, finely chopped 1 garlic clove, minced ½ tsp kosher salt

½ tsp freshly ground black pepper

In a medium microwave safe bowl, add the butter, herbs, salt and pepper. Melt in the microwave for one minute and stir to combine then add the garlic. *TIP* Use leftover herb butter in soups, stews and sautés.

The Ultimate Cornbread Stuffing

3 links hot Italian sausage, casings removed and chopped 1 cup onions, chopped 3 garlic cloves, minced 1/2 tsp fresh parsley, finely chopped 1/2 tsp fresh basil, finely chopped 1/2 tsp fresh oregano, finely chopped 1/2 tsp fresh thyme, finely chopped 1/2 tsp fresh sage, finely chopped 1/2 tsp chives, finely chopped 1 cup celery, chopped ½ cup carrot, grated ½ red bell pepper, chopped ½ green bell pepper, chopped ½ tsp kosher salt ½ tsp freshly ground black pepper ½ cup green onions, finely sliced 1 ½ cup cheddar cheese, shredded 5 cups cornbread, crumbled

1 cup chicken stock

*Tip* Use a food processor to individually chop the onions, celery and carrots.

In a large skillet over medium heat add the Italian sausage and cook for about 7 minutes until golden brown and cooked through. Remove to a large mixing bowl and reserve the drippings in the skillet. Add the onions to the same skillet and cook for about 5 minutes until softened. Next add the minced garlic and herbs, cook for 2 minutes then add the celery, carrots and bell peppers. Cook for 8-10 minutes then season with salt and pepper. Stir in the green onions and remove from heat. In the large mixing bowl, combine the sausage, cooked vegetables, cornbread, cheese and chicken stock. Allow to cool completely before stuffing the turkey breast.

Pre-heat oven to 400 degrees F

On a large cutting board, place the turkey breast and drizzle with 1 tbs herb butter. Next, spread a layer of stuffing and carefully but tightly roll from one end to the other. Use 4 pieces of kitchen twine to tie the turkey breast. Season with salt and pepper then repeat with the second turkey breast. Place your roasting pan on the stove top over medium heat, melt 2 tbs herb butter with 2 tbs olive oil and sear the Turkey breasts on each side. Transfer to the oven and roast for about 20-25 minutes until juices run clear. Take the turkey out of the oven, remove from roasting pan and place on a cutting board. Cover with foil and rest for 15 minutes before slicing.

Trust me …. you’ll never go back to roasting a whole turkey ever again!