Turkey Rollatini With Stuffing Cranberry Recipes

Steps:

• Heat the butter in a 4-quart saucepan over medium heat. Stir the celery and onions in the saucepan and cook until they're tender.
• Stir the broth in the saucepan and heat to a boil. Remove the saucepan from the heat. Add the stuffing, cranberries and pecans and mix lightly.
• Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat it dry. Spoon the stuffing lightly into the neck and body cavities.* Fold the loose skin over the stuffing. Tie the ends of the drumsticks together. Place the turkey, breast side up in a shallow roasting pan. Brush with oil. Insert a meat thermometer into the thickest part of the meat, not touching bone.
• Roast the turkey at 325 degrees F for 5 hours or until the thermometer reads 180 degrees F and the drumstick moves easily, basting occasionally with the pan drippings. Begin checking for doneness after 4 1/2 hours of roasting time. Allow the turkey to stand for 10 minutes before slicing. *Bake any remaining stuffing in a covered casserole along with the turkey for 30 minutes or until it's hot.

Steps:

• Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.
• Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.
• Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)
• Preheat the oven to 325 degrees F. Place a baking rack on a sheet pan.
• Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don't mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.
• Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until an instant-read thermometer registers 150 degrees F in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.

Steps:

• Spread one slice of bread with a thin layer of cold gravy. Layer the sandwich with slices of turkey, stuffing, more gravy and cranberry dressing, to taste. Season with salt and pepper and top with chopped sage leaves. Spread a thick layer of cranberry dressing on the other slice of bread.
• Butter each side of the sandwich on the outside, then toast on a preheated sandwich grill or in a cast iron skillet, pressing the firmly on each side golden brown.

Steps:

• For the stuffing: Preheat the oven to 300 degrees F. Lay the bread out on two rimmed baking sheets. Bake until slightly dried out, about 25 minutes. Transfer to a large bowl.
• Meanwhile, soak the dried cranberries in a bowl with the brown sugar, orange juice and all the citrus zests.
• Melt the butter in a large skillet over medium heat. Add the sage and thyme and cook, stirring, for 1 minute. Add the onions, celery, garlic, 1 1/4 teaspoons salt and a few grinds of pepper. Cook, stirring, until softened, 12 minutes. Transfer to the bowl with the bread, pour in the stock, and add the cranberry mixture; toss to coat. Let cool completely. Add the parsley, eggs, 1/2 teaspoon salt and some pepper and mix thoroughly.
• For the roulade: Raise the oven temperature to 350 degrees F. Lay the butterflied turkey breast skin-side-down on a plastic-wrap-lined work surface. Pound with a meat mallet to an even 1/2- to 3/4-inch thickness. Sprinkle lightly with salt and pepper.
• Spread about 5 cups of the stuffing in a 1/2-inch layer over the breast, leaving a 1-inch border on all sides. Starting on a long side, tightly roll up the breast to enclose the stuffing. Tie and secure the roulade every 1 1/2 inches with kitchen twine.
• Butter a 3-quart baking dish and fill it with the remaining stuffing.
• Gently rub the softened butter all over the roulade; sprinkle generously with salt and pepper. Transfer to a rack set over a rimmed baking sheet. Roast until an instant-read thermometer inserted into the center registers 150 degrees F, about 1 hour 20 minutes. Thirty minutes before the roulade is done, add the stuffing to the oven.
• When the roulade is at temperature and the stuffing is hot, increase the oven temperature to 475 degrees F and cook for another 5 minutes, until both are golden brown. Transfer the roulade to a cutting board, cover loosely with foil and let stand 10 minutes.
• For the gravy: Melt the butter in the roasting pan over medium heat. Add the flour and whisk to form a paste. Cook for 1 to 2 minutes. Add the white wine and bring to a boil for 2 minutes. Add the stock, sage and thyme; reduce the heat to a simmer and cook until thickened, about 5 minutes. Stir in the cream. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Remove the twine and cut the roulade into slices. Serve with the extra stuffing and the gravy on the side.