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Maple Glazed Turkey Roulade With Cranberry Orange Sauee

Western.Chefs's picture
Ingredients
For roulade
  Turkey breasts 32 Ounce (8 Pieces, 4 Ounce Each)
  Butter 2 Tablespoon
  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
  Eggs 2
For glaze
  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)
  Salt To Taste
  Pepper To Taste
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.

Recipe Summary

Method: 
Baked
Ingredient: 
Orange

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