CEiMB: Turkey Roulade with Apple-Cider Gravy

Well, well, well. This week guess who got to choose the recipe for Craving Ellie in My Belly? ME! I chose the Turkey Roulade with Apple-Cider Gravy.

This recipe, along with a couple others will even air on Food Network later this month.

I have several recipes flagged, but I decided on this one because 1) it is November, and though everyone will get their fill of turkey at the end of the month, I thought this might be a good starter for the month and could make a really great lighter Thanksgiving and 2) I just love turkey!

This is my favorite recipe from the book so far. The turkey is tender and the stuffing was flavorful and delicious. This turkey roulade is served with an apple cider 'gravy' too that really helps take it from just a good recipe to a really great recipe.

The bread I used for the stuffing was the most multi-grain-ish bread I could find, one called 'health-nut' which I think also added to the great flavor and texture. While this recipe is somewhat involved I didn't think it was overwhelming so.

I took one shortcut that I think, while probably not as healthy, helped save me some time and added to the flavor of the stuffing. Instead of chopping and caramelizing the onion for the stuffing base I just used a package of onion soup mix. I also left out the dried cranberries and made a fresh cranberry relish I've had bookmarked for a while, with a few changes, to serve on the side.

I also had some baby red potatoes left from my parents' last trip to the farmers' market and roasted those along side the turkey. Everything was done right around the same time and it was all really great! I will definitely make this one again! Make sure to check out how the others in the group and see how they did this week!

Turkey Roulade with Apple-Cider Gravy
1 (2 1/2-pound) skinless turkey breast, butterflied
1/2 cup dried cranberries (I left these out of mine)
2 tablespoons canola oil, divided
1/2 large onion, diced (about 1 1/2 cups), plus 1 cup sliced onion (I used one package of onion soup mix combined with about 2/3 cup of water, plus 1/2 cup sliced onion)
2 large garlic cloves, minced
5 slices day-old whole-wheat bread, crusts removed, cubed (about 2 1/2 cups) (I left the crusts on and used a multi-grain bread with sunflower seeds in it)
1/3 cup lightly toasted chopped pecans (I used about 1/2 cup)
2 tablespoons plus 2 teaspoons fresh crumbled sage or 3 teaspoons dried, divided
1 1/2 cups low-sodium chicken broth, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup apple cider
3 tablespoons apple cider vinegar (I only used about 2 tablespoons)
1 teaspoon cornstarch dissolved in 1 tablespoon cold water (I just reduced the gravy a bit more until it was the thickness I wanted)

Special equipment: kitchen twine (cotton twine / string - I just asked my butcher for about 12 inches worth)

Place the turkey breast between 2 sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4-inch. Set aside while stuffing is prepared.

Preheat the oven to 375 degrees F.

Place the cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, then remove from heat, drain and reserve. (I skipped this since I left the cranberries out).

Heat 2 teaspoons oil in a large heavy skillet over medium heat. Add the diced onions and cook, stirring, until onions are golden but not charred, about 12 to 15 minutes. Add the garlic and cook an additional 2 to 3 minutes. (This is where I just cooked the garlic in the oil, then added the onion soup mixed with the water to the pan). Add bread, cranberries, pecans, 2 tablespoons fresh or 2 teaspoons dried sage and 1/2 to 3/4-cup chicken stock, depending upon consistency of stuffing; (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked). Cook over low heat for about 2 to 3 minutes, remove from heat.

Salt and pepper the inside and outside of the turkey breast. Spread the stuffing on the turkey, leaving about 1 1/2 to 2-inches uncovered on all sides. Roll up and secure tightly with kitchen twine, trying to keep all stuffing intact.

Heat 1 tablespoon of canola oil in a large Dutch oven or medium-sized roasting pan until hot. Sear stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Add sliced onion and 1 1/2 cups chicken stock, cover tightly and roast in the oven until turkey reaches 160 degrees F when an instant-read thermometer is inserted into inner layer of meat, about 60 to 65 minutes. Remove the turkey breast from oven and transfer to a cutting board to rest.

Make the gravy:
Add apple cider, 1/2 cup chicken stock, vinegar and remaining sage to the onions, chicken stock and juices in the roasting pan, bring to a boil and cook for approximately 10 minutes, stirring occasionally, until liquid is reduced by 1/3. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a jus. Season with salt and pepper, to taste. Makes 1 1/2 cups gravy.

Remove twine from turkey breast and slice into 1 1/2-inch thick pieces. Serve with gravy.

Roasted Baby Red Potatoes
2 lbs baby red potatoes, washed and cut into quarters
1 Tablespoon butter, melted
1 teaspoon vegetable oil
salt and freshly ground pepper to taste
1/2 teaspoon granulated garlic and parsley seasoning (I used McCormick's California Style blend)

Toss the potatoes with all the other ingredients and place in a shallow baking dish in a single layer. Cover with foil and bake at 375 degrees F for 40 minutes. Remove foil and test for tenderness. Allow the potatoes to bake uncovered until the desired tenderness and the potatoes have browned a bit (about 7 minutes).

Cranberry Pear Relish
(Adapted from Food Network)
1 - 12 oz bag fresh cranberries
1 Asian pear, washed and chopped into small pieces
1 tangerine, washed and cut into small wedges, peel and all
1/2 cup light brown sugar
pinch of kosher salt
3 Tablespoons chopped, toasted pecans

Place the tangerine pieces in a food processor and process well. Add the cranberries, pear, brown sugar and salt. Process well until a coarse but small texture. Cover and refrigerate for at least two hours and up to two days. Add the pecans just before serving.

CEiMB #1: Ellie's Mom's Turkey Meatloaf

Yes. Another event. I know. I have a problem and I'd like to say that I think I need a support group or 12 step plan or something, but, well, blogging is both of those for me. So, since this is my therapy, yes, I joined another group.

I think this one will be good for me though. It isn't about me baking more goodies and treats (thank goodness!!). It is about making some healthy meals, at least once a week, from a book that comes highly recommended by darling Leigh. So, since she hasn't steered me wrong before, I said I was in.

Watch for posts for the new event on Thursday's. Today is the first post and the event deet's can be seen at the group blog Craving Ellie In My Belly while I attempt to make some of the meals we eat a bit lighter and healthier. The Ellie in question is of course the darling Ellie Krieger and the cookbook is The Food You Crave: Luscious Recipes for a Healthy Life.

The rules are sweet and simple for this group so if you want to join in the healthy fun (if like me you are doing a lot of the sweet and not so healthy fun) then email Leigh with your info and grab the book.

This week's recipe was for Turkey Meatloaf. I'll tell you right off the bat that we didn't like it. Nothing at all against the recipe really, but it just isn't our cup of tea. First of all, I barely like regular meatloaf and only my recipe. I tried to doctor the recipe up a bit flavor wise with a little chipotle and honey (which I know I love with turkey) without affecting the nutritional value too much. Anyway, it was more of a texture thing for me. The flavor wasn't too bad, but I just really don't like ground meats all that much. I don't eat sausage either, so not too surprising. Anyway, don't let my little quirks stop you from trying this recipe if this is something you think you would like. Afterall, you never know unless you try.

To go with the meatloaf I made a dish of baked mashed sweet potatoes also flavored up a bit with honey and chipotle. I took a few shortcuts to try to make things a bit faster and I also made the meatloaf in mini loaf pans to make faster cooking individual sized portions. It didn't change the baking time too much, but it just makes the glazing a bit more pronounced which I know I like.

Anyway, if you are like me and need a bit of a boost to get cooking some healthy meals, then give this event a try. In the meantime, go see what the others thought of their turkey loaf.

Mom's Turkey Meatloaf
3/4 c. quick cooking oats
1/2 c. nonfat milk
1 medium onion, peeled
2 lbs. ground turkey breast
1/2 c. seeded and chopped red bell pepper (1/2 medium pepper)
2 large eggs, beaten
2 tsp. Worcestershire sauce
1/4 c. ketchup
1/2 tsp. salt
freshly ground black pepper
1 8 oz. can no-salt-added tomato sauce

Preheat the oven to 350 F. In a small bowl, stir together the oats and milk and allow to soak while you get the rest of the ingredients together, at least 3 minutes.

Thinly slice one-quarter of the onion into rings and set aside. Finely chop the rest of the onion.

In a large bowl, combine the turkey, oatmeal mixture, chopped onion, bell pepper, eggs, Worcestershire, ketchup, salt, and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to a 9x13-inch baking dish and shape into a loaf about 5 inches wide and 2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions.

Bake until an instant-read meat thermometer inserted into the thickest part registers 160 F, about 1 hour. Remove from the oven and let res for 10 to 15 minutes before slicing.

Variation: If the honey/chipotle flavor catches your imagination then just add the following to your meatloaf mixture: 3 Tablespoons honey, 1 teaspoon chipotle pepper hot sauce or 2 teaspoons adobo. For the glaze combine the tomato sauce with 3 Tablespoons honey, 1 teaspoon chipotle pepper hot sauce or 2 teaspoons adobo and whisk together well.

Baked Mashed Sweet Potatoes
1 large can sweet potatoes (29 0z), drained
2 Tablespoons honey
1 teaspoon chipotle pepper hot sauce or 2 teaspoons adobo, or to taste
freshly ground pepper
pinch of salt
1 large egg
1/2 teaspoon baking powder (optional)

Combine all ingredients in a large mixing bowl. Beat together on medium-high until fairly smooth and well mixed. Put mixture into a buttered casserole dish and bake in a 350 degree oven for about 30 minutes, until hot and lightly puffed.