Prepare to transform your ordinary holiday dinner into an extraordinary culinary experience with this mouthwatering Tart Cherry Chestnut Stuffed Turkey Roulade! Imagine cutting into a perfectly rolled turkey breast revealing a stunning interior bursting with sweet-tart cherries, rich roasted chestnuts, and fragrant parsley. This isn't just another turkey recipe—it's a gourmet masterpiece that will have your guests wondering if a professional chef secretly prepared your meal. Whether you're looking to impress your family or elevate your holiday feast, this recipe promises to be the star of the table.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 turkey breast, boneless
- 1 cup tart cherries, dried
- 1 cup chestnuts, roasted and chopped
- 1/2 cup breadcrumbs
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Prepare the turkey breast by laying it flat on a cutting board and carefully butterflying it to create an even, thin surface. Use a meat mallet to gently pound the breast to an even 1/2-inch thickness.
- In a mixing bowl, combine the dried tart cherries, roasted and chopped chestnuts, breadcrumbs, and fresh chopped parsley. Mix thoroughly and season with salt and pepper to create the stuffing mixture.
- Spread the prepared stuffing evenly across the butterflied turkey breast, leaving a small border around the edges to prevent filling from spilling out during rolling.
- Carefully roll the turkey breast tightly, starting from one end, ensuring the stuffing remains compact inside. Secure the roulade with kitchen twine at 1-inch intervals to maintain its shape during cooking.
- Preheat the oven to 375°F (190°C). Season the exterior of the roulade with additional salt and pepper.
- Place the turkey roulade in a roasting pan and cover loosely with aluminum foil to prevent excessive browning.
- Roast in the preheated oven for approximately 1 hour and 45 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- Remove from oven and let the roulade rest for 15-20 minutes before removing the kitchen twine and slicing.
- Slice the roulade into 1-inch thick medallions and serve hot, garnishing with additional fresh parsley if desired.
Tips
- Butterfly and pound the turkey breast carefully to ensure an even thickness, which guarantees consistent cooking.
- Use a sharp knife when butterflying to maintain smooth, clean cuts.
- Don't overstuff the roulade—leave a small border to prevent filling from oozing out during cooking.
- Secure the roulade tightly with kitchen twine at regular intervals to maintain its shape.
- Use a meat thermometer to accurately check the internal temperature—165°F is crucial for food safety.
- Let the roulade rest after cooking to allow juices to redistribute, ensuring a moist and tender result.
- For extra flavor, consider toasting the chestnuts yourself and using high-quality dried cherries.
- If you're uncertain about tying the roulade, ask your butcher to help or watch online tutorials for technique.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 35g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 95mg
