Maple Glazed Turkey Roulade With Cranberry Orange Sauee
|Turkey breasts||32 Ounce (8 Pieces, 4 Ounce Each)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Marsala wine||1⁄4 Cup (4 tbs)|
|Cooked wild rice||6 Cup (96 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Corn||1⁄2 Cup (8 tbs) (Pueblo Sun)|
|Chopped sage||2 Tablespoon|
|Chopped rosemary||2 Tablespoon|
|Apple cider||1 Cup (16 tbs)|
|Pure maple syrup||1⁄2 Cup (8 tbs)|
|For cranberry orange sauce|
|Fresh cranberries||12 Ounce|
|Cranberry juice||1 Cup (16 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Grand marnier||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Creme fraiche||4 Tablespoon (For Garnish)|
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.
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.