Turkey Roulade with Cranberry-Citrus Stuffing and Cream Gravy Recipe | Valerie Bertinelli | Food Net

Name: Turkey Roulade with Cranberry-Citrus Stuffing and Cream Gravy Recipe | Valerie Bertinelli | Food Net
Ingredients: 16 cups cubed crusty white bread (1/2-inch cubes), from 2 large round loaves; 1 1/2 cups dried cranberries; 2 tablespoons brown sugar; Zest and juice of 2 large oranges; Zest of 4 lemons; Zest of 2 medium grapefruit; 12 tablespoons (1 1/2 sticks) unsalted butter; 2 1/2 tablespoons chopped fresh sage; 2 tablespoons chopped fresh thyme; 2 medium onions, finely chopped; 5 stalks celery, finely chopped; 3 cloves garlic, minced; Kosher salt; freshly ground black pepper; 1 1/2 cups chicken or turkey stock; 1/4 cup chopped fresh parsley; 2 large eggs; One 5- to 6-pound boneless whole turkey breast, skin on, butterflied; 1 tablespoon unsalted butter, at room temperature, plus more for the baking dish; 2 tablespoons unsalted butter; 1/4 cup all-purpose flour; 1/2 cup white wine; 2 cups chicken or turkey stock; 1 teaspoon finely chopped fresh sage; 1 teaspoon finely chopped fresh thyme; 1/4 cup heavy cream

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This Turkey Roulade with Cranberry-Citrus Stuffing and Cream Gravy recipe is tender, juicy, and full of bold flavor. A weeknight dinner the whole family.

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Ingredients

16 cups cubed crusty white bread (1/2-inch cubes), from 2 large round loaves
1 1/2 cups dried cranberries
2 tablespoons brown sugar
Zest and juice of 2 large oranges
Zest of 4 lemons
Zest of 2 medium grapefruit
12 tablespoons (1 1/2 sticks) unsalted butter
2 1/2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
2 medium onions, finely chopped
5 stalks celery, finely chopped
3 cloves garlic, minced
Kosher salt
freshly ground black pepper
1 1/2 cups chicken or turkey stock
1/4 cup chopped fresh parsley
2 large eggs
One 5- to 6-pound boneless whole turkey breast, skin on, butterflied
1 tablespoon unsalted butter, at room temperature, plus more for the baking dish
2 tablespoons unsalted butter
1/4 cup all-purpose flour
1/2 cup white wine
2 cups chicken or turkey stock
1 teaspoon finely chopped fresh sage
1 teaspoon finely chopped fresh thyme
1/4 cup heavy cream