How to make Turkey Roulade with Cranberry and Spinach Stuffing

Don’t know what to prepare for Thanksgiving this year? This Turkey Roulade recipe can be a great addition to your Thanksgiving dinner table whenever you don’t need a whole roast turkey, especially if Thanksgiving is celebrated in the evenings. Small family gathering. This cranberry and spinach stuffed turkey looks impressive and festive, and is pretty easy to make.

0:00 – Introduction
0:57 – Bake bread
1:13 – Stir-fry vegetables and herbs
2:25 – Prepare the blueberry bread
2:58 – Turkey Breasts
3:14 – Pound with a meat mallet
3:25 – Spread bread dough
4:00 – Scroll to the diary
4:19 – Tie with kitchen twine
6:29 – Roasting time
7:12 – Enjoy roulade

Element

Make about 10-12 slices

3 pounds (1.5kg) turkey breast, boneless, skinless
Salt and freshly ground black pepper

Cranberries stuffed with spinach
3 cups (150g) bread, cut into small cubes
2 tablespoons (30g) butter
1 small onion (90g), finely chopped
1 stalk celery (60g), finely chopped
2 garlic cloves (5g), minced
2 oz (60g) baby spinach
1 tablespoon fresh parsley, chopped
1 tablespoon fresh thyme
1 tablespoon fresh sage, chopped
1 small egg, beaten
1/2 cup (120ml) of braised chicken
Freshly ground salt and pepper, just eaten
1 oz (30g) dried cranberries

For the top layer
2 tablespoons (30g) olive oil
Salt
freshly ground black pepper
Red chili and mixed herbs

For the gravy
drip pan
1 cup (240ml) of braised chicken
1 tablespoon (10g) flour