Roasted Turkey Roulade ( Ina Garten , Barefoot Contessa)

Total Time: 2 hrs 35 mins Preparation Time: 15 mins Cook Time: 2 hrs 20 mins

Ingredients

• Servings: 6
• 3/4 cup large-diced dried fig, stems removed
• 3/4 cup dried cranberries
• 1/2 cup calvados or 1/2 cup
• 4 tablespoons unsalted butter
• 1 1/2 cups diced onions (2 onions)
• 1 cup celery (3 stalks 1/2 inch diced)
• 3/4 lb lamb sausage, casings removed (sweet and hot mixed)
• 1 1/2 tablespoons chopped fresh rosemary leaves
• 3 tablespoons pine nuts, toasted
• 3 cups pepperidge farm herb seasoned stuffing mix
• 1 1/2 cups chicken stock, preferably homemade
• 1 extra-large egg, beaten
• kosher salt & freshly ground black pepper
• 1 turkey breast, whole (2 halves)
• 3 tablespoons unsalted butter, melted

Recipe

• 1 place the dried figs and cranberries in a small saucepan and pour in the calvados and 1/2 cup water. bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. remove from the heat and set aside.
• 2 meanwhile, melt the butter in a large (12-inch) skillet over medium heat. add the onions and celery and sauté until softened, about 5 minutes. add the sausage, crumbling it into small bits with a fork, and sauté, stirring frequently, for 10 minutes, until cooked and browned. add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. scrape up the brown bits with a wooden spoon.
• 3 place the stuffing mix in a large bowl. add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (the stuffing may be prepared ahead and stored in the refrigerator overnight.).
• 4 preheat the oven to 325 degrees. place a baking rack on a sheet pan.
• 5 lay the butterflied turkey breast skin side down on a cutting board. sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. don’t mound the stuffing or the turkey will be difficult to roll. (place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) starting at one end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.
• 6 place the stuffed turkey breast seam side down on the rack on the sheet pan. brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1-3/4 to 2 hours, until a thermometer reads 150 degrees in the center. (i test in a few places.) cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. carve 1/2-inch-thick slices and serve warm with the extra stuffing.