La pièce de résistance… Saskatchewan raised turkey roll filled Italian sausage 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!
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preparation time: 10 min
bakel time: 60 mins to 100 mins - difficulty level: 2
- recipe ID: Traditional4
- cuisine region: Canadian
May your holidays be filled with love, laughter and happiness!
Featured Saskatchewan Products
Tools
- pan with lid
- knife
- cutting board
- vegetable peeler
- baking sheet
- parchment paper or non stick liner
- foil
- small bowl
- poultry string
- mallet
- meat thermometer
Preparation
1
Prepare the stuffing ingredients: Preheat the oven to 375F. 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 sausage: Add 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.
3
Finish the stuffing: Add the bread cubes and water (1 to 1 1/2 cup, 2 to 3 cups) to the pan. We recommend adding the last third of water in 1/4 cup or less increment to ensure the stuffing is to your desired texture. Combine between each addition of water.
Turn off the heat and let cool. 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 roll: While the stuffing is cooling, cut 4 14 inches and 1 30 inches long pieces of poultry string. Place the 14 inches strings 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 the 30 inch 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
Cooking with Kids
Cooking for kids?
Go easy on the fresh herbs for kids as they 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: Ask a child to help separating the leaves of the fresh herb and finely cutting them.
- 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
