Turkey Roulade with Cranberry Pecan Rice

Heat turkey broth in large saucepan over high heat until boiling. Add rice, 2 ounces butter and 1/3 cup fresh sage. Stir, cover and reduce heat to low. Simmer 20 minutes until all liquid is absorbed.

Heat 1/2 pound butter in large skillet over high heat. Add celery, onion and garlic. Sauté until vegetables soften.

Remove vegetables from skillet with a slotted spoon. Add ground turkey and herbs to same skillet. Sauté, adding additional oil if necessary.

Cook until turkey looses its pinkness. Stir in pecans and remove from heat.

Reduce heat to low, add dried cranberries. Cover and continue cooking, stirring frequently until berries have popped and mixture begins to thicken. Remove from heat.

Combine rice mixture, turkey mixture and 2 cups cranberry mixture together in large bowl. Toss to blend.

Add orange juice and 1/2 cup maple syrup to remaining cranberry sauce. Stir to mix well. Reserve for service.

Divide evenly and spread turkey/rice mixture over turkey tenderloins. Roll each tightly and secure. Roast tenderloins in a preheated 325 degree F oven for 40-45 minutes or until the temperature reaches 165 degrees F. Allow to stand for 15 minutes.

Slice on the diagonal. Fan out on warmed dinner plates and drizzle with additional cranberry sauce.