Turkey Roulade with Cranberry Pecan Rice




4 c uncooked short grain rice

2 oz unsalted butter

1/3 c fresh sage, minced

1/2 lb unsalted butter

1 Bunch celery, cleaned and minced

1 Large onion, minced

4 Cloves garlic, minced


1/3 c fresh sage, minced

2 tsp celery seed

Salt and black pepper To taste

2 c pecans pieces, toasted

6 lbs cranberries, fresh or frozen

3 c maple syrup

6 c dried cranberries

4 Large oranges, juiced

1/2 c maple syrup

6-8 lbs TURKEY TENDERLOINS, lbed to an even thickness of 1/4-inch




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.



Cook cranberries in sauce pan over medium heat, adding 3 cups maple syrup while stirring cranberries.

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.


Nutrition Facts

730 Total Calories

190 Calories from Fat

21 g Total Fat

32 % Daily Total Fat

8 g Saturated Fat

40 % Daily Saturated Fat

140 g Cholesterol

47 % Daily Cholesterol

580 mg Sodium

24 % Daily Sodium

95 g Total Carbohydrates

32 % Daily Total Carbohydrates

9 g Dietary Fiber

36 % Daily Dietary Fiber

54 g Sugars

42 g Protein

8 % Daily Protein

45 % Daily Vitamin C

8 % Daily Calcium

25 % Daily Iron