A delicious twist on a holiday classic, turkey with a vegetable based stuffing.
Turkey Roulade with Autumn Hash
Make 8 servings
459 calories, 33.9 g pro, 39.1 g carb, 4.3 g fiber, 19.5 g fat
1 boneless skin on turkey breast (5#)
3 cups cubed bread or prepared bread crumbs
4 cups cubed and peeled butternut squash
1 large leek, sliced 1/2 inch moons (white/green parts only)
2 medium Yukon gold potatoes, cut 1/2 inch cubes
1/2 cup extra virgin olive oil
4 scallions, finely chopped (white/green parts only)
1/2 cup dried cranberries
1 cup diced unpeeled green apple (about 1/2 apple)
1 tsp chopped fresh thyme
1 cup chicken broth
1/2 cup ground flax seed
1/4 cup milk
1 large egg yolk
1 teaspoon garlic powder
1.) Preheat oven to 400 degrees F. Line sheet pan with aluminum foil.
2.) If using cubed fresh bread - arrange the cubed bread on sheet pan in a single even layer. Roast in oven for about 8 minutes or until golden brown. Take off sheet pan and set aside.
3.) Prepare the hash - on the sheet pan you just used, toss together the squash, leek, potato, 1/4 cup olive oil, salt, and pepper until the whole mixture looks covered. Spread out into even layer - set aside
4.) In a large bowl make the stuffing - add bread cubes, scallions, cranberries, apple, sage, thyme, broth, ground flax seed, milk, egg yolk, garlic powder, 2 TBSP olive oil, salt and pepper - stir to combine. Set aside.
5.) Prepare your turkey - lay the turkey skin side down on a cutting board and cover with plastic wrap. Use a heavy pan or meat tenderizer to pound the turkey to even thickness - about 1 inch. At that point, remove the plastic wrap and spread the stuffing, evenly over the meat leaving about a 1/2 inch border on all sides.
6.) Prepare to roll the turkey - start on one of the long sides and role slowly and tightly, like a jelly roll. Then use butchers twine to secure it. Cut off any excess string.
7.) Get ready for the oven - place the turkey roulade seam side down on top of the hash. Sprinkle with olive oil, salt, and pepper. Roast in oven for 90 minutes. Thickest part of the roulade should read 165 degrees.
8.) Prepare to eat or store - remove from the oven and let rest for 15 minutes. Cut into 1 inch thick slices and serve or let cool further and then store in the fridge for meals.