Turkey roulade
OIL USES: Bake
INGREDIENTS
SERVINGS: 4
- 1 large turkey breast (3 lbs approx.)
- 1 green apple
- 5 oz baguette bread
- 0.25 cup raisins
- 0.25 cup walnuts, chopped
- 0.5 tsp ground thyme
- 0.5 tsp ground oregano
- 0.5 tsp ground sage
- 0.75 cup vegetable broth
- 1 tbsp cornstarch
- 1 pinch of salt and pepper
- 1 tbsp GOYA® Robusto Extra Virgin Olive Oil
PREPARATION
1
Preheat oven to 400° F.
2
Butterfly cut the turkey breast. Season with salt & pepper and set aside.
3
Peel and slice the apple into small 1/2¨ cubes. Do the same with the Baguette bread..
4
Add the apple, baguette bread, raisins, walnuts & spices. Mix well.
5
Use the previous mixture and add it to the center of the turkey breast. Roll up the turkey breast, making sure that the filling does not spread out. Tie with a cotton thread to retain its rolled-up shape.
6
Hit 1 tbsp EVOO in a large skillet & seal the breast on all sides. Transfer to a parchment-lined baking sheet.Bake for 35 minutes. Reserve skillet.
7
For the turkey gravy add the vegetable broth to the skillet, and on medium heat, scrape the skillet used to seal the turkey. Once it starts to boil, add 1 tbsp. cornstarch to thicken.
