Sous Vide Turkey Roulade and Mustard Cream Gravy Recipe
A moist and tender turkey breast rolled with festive stuffing, perfectly cooked sous vide.
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Meat tenderizer
- Kitchen scale
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Skillet
- Spatula
- Saucepan
- Mixing bowl
- Serving bowl
- Pot
- Spoon
- Measuring spoon
- Plastic wrap
- Stove
- Refrigerator
Ingredients
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 leek, sliced
- 4 tablespoons dried cranberry
- 4 tablespoons roasted chestnuts
- 250 grams pork sausage
- 1/2 teaspoon thyme
- 1/4 teaspoon black pepper
- 1.2 kilograms turkey breast
- 1 tsp salt
- 15 g butter
- 15 g flour
- 250 ml chicken stock
- 125 ml cream
- 2 tbs Dijon mustard
- 1 tsp thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- Oil
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