Turkey roll & stuffing

La pièce de résistance… Saskatchewan raised turkey roll filled Italian sausage, wild rice and apple stuffing. Turkey rolls are amazing because they cook much faster than traditional turkeys and it stays juicy. The stuffing marries multiple traditional Christmas flavours including: apples, fresh sage, cranberries, celery, onion and fresh thyme. This twist on the traditional turkey and stuffing is sure to satisfy even the pickiest!  

May your holidays be filled with love, laughter and happiness!

Featured Saskatchewan Products

Tools

Preparation

1

Prepare and cook the rice: Turn on the oven to 375F. In the sink, place the rice in a strainer and rinse it well.  In a pot, add the wild rice and brown rice blendwater (1 1/2 cup, 3 cup), salt (1/8 tsp, 1/4 tsp) and pepper (1 pinch, 1/8 tsp) and stir. Bring to a boil on high heat. Reduce the heat to low, cover and cook 35 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside.

1

Prepare the stuffing ingredients: While the rice is cooking, peel the apple. Cut the onions, apples and celery in 1/2 cm dices. Separate the fresh thyme leaves. Finely mince the fresh sage and dried cranberries

2

Cook the vegetables and Italian sausageAdd the oil (1 tsp, 2 tsp), salt (1 tsp, 2 tsp), onion, celery and apples to a pan on medium heat. Cook 5 minutes until the onion is translucent.

Remove the Italian sausage meat from the casing. Add the Italian sausage meat to the onion mixture. Cook about 10 minutes until the Italian sausage is fully cooked. Add the fresh thyme, sage, cranberry mustard and dried cranberries to the Italian sausage. Turn off the heat.

3

Finish the stuffingAdd the cooked wild rice and brown rice blend to the cooked vegetables and Italian sausage. 

In a small bowl, whisk the egg (1, 2). When the stuffing is at room temperature add the egg and combine.  It’s important the stuffing is almost room temperature when the egg is added, otherwise it would cook in the stuffing.

4

Prepare the Turkey rollWhile the stuffing is cooling, cut 4 14 inches long pieces of poultry string. Place a few inches apart on a cutting board. Place the turkey roll skin side down over the poultry strings. Pound the turkey with a mallet to an even thickness of about 1 inch. 

5

Stuff and cook the turkey roll: Scoop the stuffing into the center of the turkey. Holding the turkey, roll them up away from you, making sure the roll ends up seam-side down. Tie the 4 poultry strings across and tie one string lengthwise. Transfer to a lined baking sheet. Lightly oil (1 tbs, 2 tbs) and salt (1/2 tbs, 1 tbs) the outside of the turkey roll. 

IMPORTANT: Do not discard the turkey dripping in the pan. You will need them for the gravy.

6

Bake & serve:  Bake until the internal temperature registers 155F on an instant-read thermometer (about 45 minutes, about 1 hour 20 minutes)  Let rest for 10 to 15 minutes.Keep an eye on the turkey roll while baking, to prevent the skin from burning you can place foil over the roll – don’t tighten the foil. Slice. Serve.

IMPORTANT: Do not discard the turkey dripping in the pan. You will need them for the gravy.

bon appétit!

Ingredients

Included

5 portions

10 portions

apple

1

2

celery

100 gr

200 gr

onion

1 small

1 medium

Italian sausage

2

4

wild rice & brown rice blend

3/4 cup

1 1/2 cup

dried cranberry

1 1/2 tbsp

3 tbsp

fresh sage & thyme

3 gr

6 gr

cranberry mustard

1/2 tbsp

1 tbso

Turkey roll

2 1/2 pounds

5 pounds

salt

1/2 tsp + 1/2 tsp

1 tsp + 1 tsp

egg

1

2

oil

1 tsp + 1 tsp

2 tsp + 2 tsp

water

1 1/2 cup

3 cups

Cooking with Kids

Cooking for kids?
Go easy on the fresh herbs as kids may not like it’s flavour.

Making this recipe with kids?
Ask the child to help by completing step 1,2 & 3:

  • Prepare the stuffing ingredients
  • Cook the vegetables and Italian sausage
  • Finish the stuffing

Recommended Wine Pairing

Recommended Wine Pairing provided by Willow Park Wines & Spirits

LIVING SKY CURRANT 
complex earth tones and tangy berry flavors for those who prefer un-oaked wines. 
Region: Perdue, Saskatchewan
Alcohol: 13.1%

VINA ESMERALDA 
Fragrant and floral (lime blossom, acacia honey) with notes of fresh fruit (Muscat grapes, citrus) and passion fruit. Sensual and silky on the palate, delicate acidity (pink grapefruit). Sublime with seafood cocktail, fish and pates
Region: Spain
Colour: White
Alcohol:
11.5%

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information