Large Qty Recipes
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Queen of Sheba Spice Offerings
2012 Family Quilt Recipe (Meat Stew with Dumplings)
2013 Family Quilt Recipe (Apple Fritters)
2013 Family Quilt Recipe (Macaroni and Cheese)
2013 Family Quilt Recipe (Salmon Salad)
2014 Family Quilt Recipe (Nutmeg Custard)
2014 Family Quilt Recipe (Simple Sparerib & Sauerkraut Supper)
A Grandma's Old-Fashioned Bread Pudding Recipe
Apple Betty
Arnold Palmer Popsicles
Baked Pasta w. Meatballs and Spinach
Beef Tenderloin
Best-Ever Strawberry Rhubarb Pie
BLT Macaroni Salad
Boiled Lobster
Buckeyes
Buffalo Chicken Dip
Caramelized Onion Stuffing w. Apples and Sage
Chicken and Barley Stew
Chicken Broccoli Alfredo
Chicken, Shrimp and Andouille Gumbo
Chicken: One-Dish Dinner Meal
Chocolate Chip Cookie Dough Bites
Coffee Punch
Cookies and Cream
Corn Salad w. Red Peppers
Cotton Candy
Creamy Vegetable Lasagna
Dirt (Cookie) Recipe
Doug E. Fresh's Deep Fried Chicken
Easy-Roast Vegetables
Food Checklist for Family Bonding
Food Safety and Storage Prep
Friendship Casserole
Fruit Drink: Tropical Faux-Gria
Fruit Punch
Funnel Cake
Glaze for Ham
Grilled Corn
Grilling: Wood and Charcoal
Ham
Holiday Cheese Balls
Homemade Dole Whip
Just One-Cookie (Chocolate Chip)
Latkes
Make-Your-Own Family Ornaments
Maryland Crab-Cake Sandwich
McCormick Herbed Prime Rib
Milk Shake
Mini Pineapple Upside Down Cakes
Omelette Japanese: Atsuyaki Tamago
One-Dish Seafood Meal: Frogmore Stew or Low Country Boil
Oven Baked Corn
Peach Dumplings
Picnic (Grilled) Chicken
Pie a La Mode Ice Cream
Pina Colada Smoothie
Pink Lemonade
Pizza Pasta
Pork Crown Roast
Potato Salad
Pumpkin Bread Pudding
Roasted Turkey Gravy
Salad on a Stick
Scotch Eggs
Shrimp Fried Rice
Southern Farm Fresh Eggs w. Bacon, Collard Greens and Sweet Potato
Southern-Style Pork Ribs
Spicy Crab Dip
Squashy Chili
Squashy Chili
Strawberry Cooking Ideas
Strawberry Dessert Cups
Strawberry Pretzel Dessert
Sweet Baby Ray's Crockpot Chicken
Sweet Potato Waffles
Sweet-Potato Wedges w. Rosemary and Mustard Seeds
Ten-Minute Fudge
Thanksgiving Feast: Bacon Maple Orange Turkey
Thanksgiving Feast: Herb and Lemon Stuffed Turkey
Thanksgiving Feast: Red-Rubbed Turkey
Thanksgiving Feast: Savory Herb Roasted Turkey
The Ultimate LeftoverTurkey Salad
Toppings for Hamburgers
Turkey Roulade: Carmelized Onion Stuffed
Tyra Bank's Great Grannie's Old-Fashioned Coffee Cake
Turkey Roulade: Carmelized Onion Stuffed
By Good Housekeeping Company
Description:
You will need kitchen string for this recipe.
Ingredients:
2. T olive oil
2 med. onions, chopped
1 t. sugar
12 oz. white or cremini mushrooms (optional)
1/2 c. dry white wine
1 1/2 c. coarse bread crumbs
8 med. sage leaves, thinly sliced
1/4 c. plus 1/3 c. chopped fresh flat-leaf parsley leaves
1 boneless turkey breast (about 5 lbs.) butterflied, skin removed
4 T margarine or butter, melted
3 c. turkey or chicken broth
Directions:
1. Preheat oven to 375F. Arrange roasting rack in roasting pan.
2. In 12-in. skillet, heat oil on med. Add onions; sprinkle w. sugar and 1/8 t. (dash) salt. Cook 20 min. or until golden brown, stirring occasionally.
3. While onions cook, trim and chop mushrooms. Add mushrooms and wine to skillet. Increase heat to med.-high. Cook 5 min. or until mushrooms are tender, stirring occasionally. Transfer contents of skillet to large bowl; cool. Stir in bread crumbs, sage, and 1/4 c. parsley.
4. Place turkey on large cutting board, smooth side down. On left breast, cut along right side of tenderloin to separate from without cutting tenderloin off completely. Fold tenderloin back until flat but still attached to breast along left side. Repeat on right breast, cutting along left side of tenderloin and folding back.
5. Cover surface of turkey w. 2 large sheets of plastic wrap. Using flat side of meat mallet or heavy rolling pin, pound turkey until about 3/4 in. thick all over. Discard plastic wrap.
6. Sprinkle turkey w. 1/2 t. salt and pepper. Spread stuffing in even layer on breast. Starting w. short side, roll breast in jelly-roll fashion. Place seam side down. Using 16-in. pieces of kitchen string, tie roulade tightly at 2-in. intervals. Place roulade on rack in pan. Brush liberally w. half of margarine. Sprinkle w. 1/2 t. salt. Pour broth and 1c. water into bottom of pan.
7. Roast 1 1/2 to 2 hrs. or until turkey is cooked through (165F), basting w. remaining margarine halfway through. Remove from oven; transfer to large cutting board. Cover loosely w. aluminum foil; let stand at least 10 min. Remove and discard strings.
8. While roulade rests, strain pan juices into gravy separator. To serve, sprinkle all but 1 T. remaining parsley onto roulade, patting to adhere. Slice roulade; transfer to serving platter. Garnish w. sage leaves. Sprinkle w. remaining 1 T. parsley. Serve w. juices.
Prep Time: 40 minutes Cook Time: 240 minutes
Category: Main Meals Servings: 10
(Print)