Turkey Roulade with Cherry and Sausage Stuffing

Name: Turkey Roulade with Cherry and Sausage Stuffing
Ingredients: Turkey; One (12- to 14-pound) turkey, deboned (save bones, wings, and giblets for gravy and stock); Sea salt (½ teaspoon per pound); 1½ teaspoons freshly ground black pepper; ¼ cup Dijon mustard; 3 tablespoons unsalted butter, melted; Stuffing; 1½ cups dried cherries; 1 cup brandy; ½ cup unsalted butter; 2 large onions, diced; 4 celery stalks, diced; 2 pounds ground pork sausage; 2 tablespoons Harissa seasoning, divided; Sea salt; 2 tablespoons chopped fresh sage; ½ cup chopped hazelnuts, toasted; 10 cups herb-seasoned stuffing mix; ½ cup finely grated Parmesan cheese; 2 cups chicken stock; Freshly ground black pepper; 2 large eggs, beaten

www.purewow.com

The butcher does all the hard work for you (deboning the turkey), so all you have to do is roll and roast for two hours. No more awkward carving.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.

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Ingredients

Turkey
One (12- to 14-pound) turkey, deboned (save bones, wings, and giblets for gravy and stock)
Sea salt (½ teaspoon per pound)
1½ teaspoons freshly ground black pepper
¼ cup Dijon mustard
3 tablespoons unsalted butter, melted
Stuffing
1½ cups dried cherries
1 cup brandy
½ cup unsalted butter
2 large onions, diced
4 celery stalks, diced
2 pounds ground pork sausage
2 tablespoons Harissa seasoning, divided
Sea salt
2 tablespoons chopped fresh sage
½ cup chopped hazelnuts, toasted
10 cups herb-seasoned stuffing mix
½ cup finely grated Parmesan cheese
2 cups chicken stock
Freshly ground black pepper
2 large eggs, beaten