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HEB Cranberry Stuffed Turducken Roulade

Tags: Heb Backyard Kitchen, HEB Recipes, Marketplace

Cranberry Stuffed Turducken Roulade

 

Prep Time Minutes: 25   Cook Time Minutes: 90

 

 

Ingredients:

  • 1 cup(s) dried Cranberries
  • 1 cup(s) Chicken stock
  • 2 Tbsp extra virgin olive oil
  • 1/2 cup(s) white onions, diced
  • 1/2 cup(s) celery, diced
  • 1 Tbsp garlic, minced
  • 1 boneless turkey breast, pounded out thinly, milanesa style
  • 1 chicken breast, pounded out thinly, milanesa style
  • 1 duck breast, pounded thinly, milanesa style
  • 1 Chef's Style butchers twine, as needed for tying roast
  • 2 Tbsp Canola oil
  • 1 Tsp kosher salt, as needed for seasoning
  • 1 Tsp cracked black pepper

 

Instructions:

  • Preheat oven to 325F.
  • In a small sauce pot add the cranberries and chicken stock. bring to a simmer then remove from heat and allow to cool completely.
  • In a Saute Pan over medium heat add the olive oil, onions, celery and garlic. Cook until they are just translucent and just soft. Remove the mixture to a bowl.
  • Drain the liquid from the cranberries and add them to the onion mixture, toss everything to combine.
  • Turn your attention to preparing the meats.
  • On a sheet pan, place the pounded turkey breast, season liberally with salt and pepper. Next place the pounded chicken breast on top of the turkey in the center, followed by the pounded duck breast. Seasoning each piece of meat liberally each time.
  • Once all the meat is stacked and seasoned place the cranberry mixture in the center of the roulade on top of the duck breast, sprinkle the herbs over it and gently roll the meat up. *Don't worry if it's not a perfect roll as it will get tied with butchers twine.
  • Using butchers twine tie up the roast tightly being sure to secure the ends so you don't lose any stuffing. Season the outside of the roulade with more salt and pepper.
  • In a large oven safe saute pan set over medium high heat, add oil and allow it to get hot about 1 min.
  • With tongs carefully sear the meat on all sides for about 2-3 minutes then place the whole pan in the oven to finish cooking.
  • Cook 1-1.5 hours or until the internal temp of the roulade reaches 165F. Allow to cool then slice and serve. Make a gravy out of the Pan drippings or drizzle any sauce you like over the top.

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    Servings: 6

     

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