Valerie Bertinelli's Stuffed Turkey Roulade Is Proof It's Never Too Early To Start Your Tasty Thanksgiving Research
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With the holidays coming up, there’s always a lot of pressure to figure out what to make for those celebratory occassions that everyone in the family will love. Valerie Bertinelli, author of the cookbook Valerie’s Home Cooking, knows a thing or two about cooking a memorable family meal. So whether everyone in your house is already craving turkey and fixin’s, or if you’re just trying to get started on researching the different flavors and techniques you’ll want to incorporate into your feast this year, Bertinelli’s turkey roulade with cranberry citrus stuffing and cream gravy is one recipe you’ve got to try.
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This recipe starts with a boneless, skin-on turkey breast, which you can often find either in the frozen meat section or the poultry section of the grocery store, especially as we near Thanksgiving. The turkey breast is butterflied with a sharp knife (this Martha Stewart knife block set should do the trick), then pounded to even flatness with a mallet. Now’s the time to let out some of that pre-holiday stress and agression!
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The turkey is stuffed with a flavorful citrus dressing. Bertinelli doesn’t shy away from the fruity additions to her stuffing, tossing in dried cranberries, orange zest and juice, lemon zest, and grapefruit zest. Those are joined by more classic inclusions like celery, fresh sage, parsley, and other seasonings. The stuffing is spread over the butterflied turkey breast, which is then rolled up and held in place with kitchen twine. The turkey is finished cooking in just under an hour and a half, which is a lot faster than a whole bone-in turkey.
While the turkey is cooking and resting, Bertinelli whips up the gravy. It’s a roux-based gravy made with white wine, poultry stock, and herbs, and it’s enriched by a splash of heavy cream at the end. This gives it a holiday-special vibe, and it adds lusciousness to each bite of the lean-but-juicy turkey and flavorful stuffing.
If you don’t know what to make for Thanksgiving this year, or are already craving turkey but don’t want to cook an entire feast, Valerie Bertinelli’s turkey roulade with citrus stuffing and cream gravy is just the recipe you’ve been looking for. The thinly sliced turkey leftovers make for amazing next-day sandwiches, too!
Before you go, check out Garten’s best dinner recipes below:
Watch: How to Make Giada De Laurentiis’ Stuffed Lasagna Rolls
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