Roulade of Turkey with a Pork, Sage and Onion Stuffing
This recipe is for those who want to enjoy all the traditional flavours of Christmas without having to go through the whole turkey-cooking marathon. Serve with Joubère bread sauce and Ocean Spray original cranberry sauce
|4 x 6 oz (175 g) turkey breast escalopes|
|1 x 400 g pack Asda sage and onion stuffing|
|14 oz (400 g) smoked rashers streaky bacon, de-rinded (16 rashers)|
|For the gravy|
|1 dessertspoon plain flour|
|5 fl oz (150 ml) dry white wine|
|5 fl oz (150 ml) chicken stock|
|salt and freshly milled black pepper|
|Need help with conversions?|
|You will also need a medium roasting tin, lightly greased with a little oil.|
First of all, take each of the turkey escalopes and place them one at a time between 2 pieces of clingfilm. Take a rolling pin and gently roll each escalope so it measures approximately 9 inches (23 cm) long by 4 inches (10 cm) wide and ¼ in (5 mm) thick. It does not matter if these measurements are not perfect. Next, take one of the flattened escalopes and take a quarter of the stuffing and roll it into a sausage the same length as the escalope (dampen your hands with cold water if the stuffing is sticky) and place the sausage-shaped stuffing 1 inch (2.5 cm) from one side of the length and carefully roll the turkey around the stuffing. Repeat with the other escalopes. Then, taking one rasher of bacon, wrap it around one of the roulades, starting at one end, overlapping it slightly until the roulade is completely wrapped. Then do the same with 3 other rashers – you need 4 for each roulade. Repeat with the other 3 roulades. Cover and chill for a minimum of 2 hours. When you are ready to cook the turkey, re-heat the oven to gas mark 6, 400°F (200°C). Place the 4 roulades, well apart, in the greased roasting tin and roast on the middle shelf of the oven for 35-40 minutes or until crispy and firm to the touch. Remove the roulades from the tin and then cover them with a sheet of foil to keep warm. To make the gravy, place the roasting tin over direct heat, turned to fairly low, and when the juices begin to sizzle, sprinkle in the plain flour, stirring vigorously with a wooden spoon till you get a smooth paste. Then mix the wine with the stock and add it, little by little, exchanging the wooden spoon for a whisk. Whisk thoroughly until the stock and wine are incorporated and bring it to simmering point then let it bubble and reduce for about 5 minutes. Then taste and season with salt and freshly milled black pepper and pour it into a warmed serving jug. To serve, slice each roulade diagonally into 3 or 4 pieces and place on a warm serving dish.
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