Turkey Roulade with Cranberry-Apricot Stuffing Recipe | Food Network UK
This mouth-watering recipe is ready in just 2 hours and the ingredients detailed below can serve up to 10 people.
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Cooking tools:
- Food processor
- Instant-read thermometer
- Roasting pan
- Roasting rack
- Kitchen scale
- Butcher's twine
- Carving knife
- Carving board
- Oven
- Stove
- Baking sheet
- Saucepan
- Skillet
- Cutting board
- Wooden spoon
- Aluminum foil
- Measuring cup
Ingredients
- 75g whole almonds
- 2 tsp fennel seeds
- 85ml Cognac or other brandy
- 65ml water
- 65g dried cranberries
- 65g dried apricots (about 8 medium), coarsely chopped
- 2 medium shallots, minced
- 60g unsalted butter, softened
- 2 tsp salt, plus additional for seasoning
- Freshly ground black pepper
- 2 tbsp fresh parsley leaves
- 2 boneless, skinless turkey breast halves, butterflied (about 2.5–3kg)
- 30ml vegetable oil
- 750ml white wine
- 125ml chicken stock
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