How to Cooking

How to Cooking

How to cooking

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.

How to make Turkey Roulade with Cranberry and Spinach Stuffing

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


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
freshly ground black pepper
Red chili and mixed herbs

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


Leave a Reply

Your email address will not be published. Required fields are marked *