Main Dishescountryliving
Turkey Roulades with Sourdough Pancetta Stuffing
This elegant Thanksgiving main can be made ahead for an easy feast!
👥 8 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 30 min👤 Lyda Jones Burnette📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●skillet
- ●whisk
📝 Preparation Steps
1
Preheat oven to 425°F. Line a rimmed baking sheet with foil and fit with a wire rack. Butterfly turkey breasts crosswise, being sure not to cut all the way through. Place a piece of plastic wrap over one open breast, and pound to a rectangle, about 10 by 14 inches. Season with salt and pepper. Repeat with remaining breast.
2
Melt 2 tablespoons butter in a medium skillet over medium-high heat. Add onion and pancetta. Cook, stirring occasionally, until onion is tender, 4 to ⏱️ 5 minutes. Add garlic and 2 teaspoons thyme. Cook ⏱️ 1 minute. Remove from heat and stir in bread and 1/2 cup stock. Season with salt and pepper.
garlic, chopped1 clove
3
Spread half of stuffing mixture onto one breast, pressing to adhere. Tightly roll from one long side and secure with butcher’s twine. Tuck ends under and tie lengthwise with butcher’s twine. Repeat with remaining breast and stuffing. Rub roulades with oil, dividing evenly. Season with salt and pepper.
4
Bake on prepared baking sheet until an instant-read thermometer inserted in the thickest part reads 165°F, 40 to ⏱️ 45 minutes. Let stand ⏱️ 10 minutes before slicing.
5
Melt remaining 2 tablespoons butter in a medium skillet over medium heat. Sprinkle flour over butter and cook, whisking constantly, ⏱️ 1 minute. Whisk in white wine and increase heat to medium-high. Cook, stirring occasionally, until bubbly and slightly reduced, 2 to ⏱️ 3 minutes. Whisk in remaining 1 1/2 cups stock and cook until thick and bubbly, 5 to ⏱️ 7 minutes. Whisk in remaining teaspoon thyme. Season with salt and pepper. Serve gravy alongside turkey.
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