Cranberry-Turkey Roulade

Culinary Setting
Cooking Style
Boneless Breast


1 c unsalted butter

3 c sliced celery

2 c chopped onions

2 lbs herb seasoned stuffing

3-3/4 c sweetened dried cranberries

1-1/2 qt orange juice

1-3/4 c hot water

2-1/2 tsp ground ginger

2 tsp salt

3 5-lb RAW TURKEY BREASTS, boned and butterflied

3 oranges, sliced


Melt butter in a large skillet. Add onion and celery; sauté until tender, stirring occasionally.

In a large bowl, combine celery mixture, herb stuffing and dried cranberries.

In a separate bowl, mix orange juice, water, ginger and salt. Combine with stuffing mixture, stirring until moistened. Set aside.

Open each boneless turkey breast and place skin-side down on a work surface. (The long side should be parallel with the edge of the work surface. Slide six 12-inch pieces of cooking string under each turkey breast at 2-inch intervals.

Spread 1/3 of the stuffing over each breast. Starting at the long side, roll jelly-roll style. Tightly tie strings to secure. Tuck in excess skin.

Turn rolls over and place in roasting pans. Cover loosely with foil.

Bake in a standard preheated 375 degree F oven for about 2 hours, 15 minutes or until the meat thermometer registers 170 degrees F.

Cut into 1¼-inch slices and garnish with orange slices.

Yield: Each turkey roulade yields 8 slices.

Nutrition Facts

Total Calories 660

Calories from Fat 150

Total Fat 17 g

% Daily Total Fat 26

Saturated Fat 7 g

% Daily Saturated Fat 35

Cholesterol 220 g

% Daily Cholesterol 73

Sodium 850 mg

% Daily Sodium 35

Total Carbohydrates 55 g

% Daily Total Carbohydrates 18

Dietary Fiber 5 g

% Daily Dietary Fiber 20

Sugars 22 g

Protein 70 g

% Daily Protein 10

% Daily Vitamin C 70

% Daily Calcium 10

% Daily Iron 30