Turkey Roulade with Orzo Risotto & Cranberry Relish



1 (2 to 3 lb) BONELESS TURKEY BREAST, with skin & butterflied

2 tbsp unsalted butter

2 Cloves garlic, minced

1/2 yellow onion, small dice

2 Stalks celery, small dice

1 c soft fresh bread cubes, cut from soft center of loaf, crustless

1 tbsp fresh sage, chiffonade

1 egg yolk

3 tbsp canola oil


2 tbsp unsalted butter

1 shallot, small dice

2 Cloves garlic, minced

8 oz orzo

4 oz smoked Gouda cheese, grated

1/2 c heavy cream

Salt and freshly ground pepper As needed

1/2 c sugar

3 tbsp water

2 Drops fresh lemon juice

12 oz cranberries, washed and drained

1 shallot, small dice

1 tsp fresh thyme, chopped

1 oz black currant vinegar

2 oz olive oil

Salt and freshly ground pepper As needed

24 Spears fresh asparagus, steamed

Unsalted butter As needed




Remove tenderloin from the breast and reserve for other usage.

Pound breast to an even thickness. Season with salt and pepper.

Melt 2 tablespoons butter in saute pan and saute 2 cloves garlic, 1/2 cup onion and 2 stalks celery until translucent.

Add soft bread cubes, sage and egg yolk. Mix thoroughly.

Spread mixture evenly over the breast. Roll breast and tie.

In a hot pan, sear the breast in canola oil. Finish in a 350 degree F oven and roast until cooked to an internal temperature of 165 degrees F.


Heat turkey stock to boiling.

Melt 2 tablespoons butter and saute 1 shallot and 2 cloves garlic.

Stir in orzo, coating with butter. Saute for a couple of minutes.

Finish risotto style.

Stir in Gouda and cream prior to service. Adjust seasonings as required.



Combine 1/2 cup sugar, 3 tablespoons water and 2 drops lemon juice. Cook to the caramel stage.

Stir in cranberries and allow to pop open.

Add diced shallot and thyme. Cook for 1-2 minutes.

Stir in vinegar, olive oil, salt and pepper.


Toss steamed asparagus in butter and season with salt and pepper.

Slice turkey on the diagonal and fan on serving plates beside the warm risotto. Garnish each plate with warm cranberry relish.


Nutrition Facts

1360 Total Calories

690 Calories from Fat

78 g Total Fat

120 % Daily Total Fat

29 g Saturated Fat

145 % Daily Saturated Fat

330 g Cholesterol

110 % Daily Cholesterol

1328 mg Sodium

57 % Daily Sodium

84 g Total Carbohydrates

28 % Daily Total Carbohydrates

8 g Dietary Fiber

32 % Daily Dietary Fiber

26 g Sugars

85 g Protein

40 % Daily Protein

60 % Daily Vitamin C

35 % Daily Calcium

35 % Daily Iron