turkey and stuffing roulades with squash mash

thanksgiving is absolutely, positively my favorite holiday of the year. it brings together my love of cooking, spending time with my family, and eating ridiculously delicious foods. over the years, my family and i have created what we think is the perfect thanksgiving spread (i know many people think the same about theirs!). we have a secret binder with reams of recipes, and we start planning weeks in advance for our huge array of dishes–from stuffing to sprouts to our spectacular pumpkin pie. not to mention the turkey, of course.

last year, during the intense run-up to this headiest of holidays, i couldn’t bear the anticipation any longer. i needed some turkey, stat! i thought carefully about how to make a small thanksgiving dinner for my husband and me, one that wouldn’t take a whole day (or more) of cooking but would provide the deep, satisfying flavors everyone craves. i settled on turkey cutlets since they’re convenient and quick to cook. (i enjoyed them so much this year, in fact, that i decided to make more, in a spicy southern style, later in the week. stay tuned this weekend for the recipe!). i also had to include stuffing and gravy, because otherwise it’s just not thanksgiving, and i decided to throw some squash into the oven for a sweet and savory side (check out the recipe below).

putting all this together, i decided to make roulades–stuffed cutlets rolled and tied into perfect little packages. a classic technique suitable for any thin cut of meat, roulades make an elegant way to wrap up all your favorite flavors, including, of course, my family’s fantastic cornbread stuffing. they may take a little practice, but they come out delicious even when rough around the edges. the pan drippings also make a rich gravy in no time. altogether, these express roulades deliver the gratifying goodness of thanksgiving anytime the irresistible urge strikes!

express turkey and stuffing roulades

serves 4

2 tsp + 2 tbsp olive oil

2 tbsp butter, melted + 1 tbsp butter, cold

10 pieces turkey bacon (or pork or duck if you prefer)

1/2 medium onion, cut into small dice

1 tbsp thinly sliced fresh sage

1 tbsp minced fresh thyme, rosemary, and savory (or any combination thereof)

1/3 cup minced curly parsley

3/4 cup roughly chopped roasted chestnuts (minerve chestnuts are delicious and hassle-free)

1/2 cup dried cranberries

2 cups cubed cornbread

1/4 cup + 1/2 cup chicken or turkey stock, preferably homemade

4 large turkey cutlets, pounded thin

1 cup verjus or apple cider

1 tbsp flour

1. heat 2 tsp olive oil in a small sauté pan over medium-low heat. once it ripples, add the diced onion and sauté until just beginning to soften, about 6 minutes. remove to a large bowl.

2. while the onion is cooking, cook 2 pieces of the bacon in a large dutch oven until crispy. turn off the heat and slice the bacon into thin strips, then place in the bowl with the onion.

3. add to the bowl the sage, mixed herbs, parsley, cranberries, chestnuts, and cornbread. add the melted butter and the 1/4 cup of stock and stir gently to combine all the ingredients.

4. to assemble the roulades, first cut four 18″ lengths of kitchen twine. lay each turkey cutlet flat on a board and top with about 1/2-3/4 cup of the stuffing. gently press the stuffing with your hand to spread it evenly over the cutlet, and be careful not to overstuff. roll the cutlet the long way, taking care not to lose too much stuffing out the sides (just stuff it back in if any falls out). place two pieces of raw bacon on the board so they overlap like a plus sign, then place the rolled-up cutlet in the middle. bring the four sides of the bacon over the top of the roulade. finally, place one length of twine on the board and place the roulade on top, so the twine goes along the long side of the roulade. wrap the two ends of the twine over the top of the roulade, then twist them 90° and wrap them down the short way (think of this as practice for future present wrapping). flip the roulade, cinch the twine tightly, and tie a double knot against the bottom of the roulade. cut the excess twine. then assemble the rest of the roulades.

5. heat the remaining 2 tbsp olive oil in the dutch oven over medium-low heat. once it ripples, add the roulades and cook until well-browned on the bottom, about 10 minutes. flip and repeat on the top. then flip the roulades onto their sides and cook until each is well-browned, about 5 minutes per side.

6. while the roulades are cooking, make a buerre manié by combining the flour and 1 tbsp butter with a fork in a small bowl. set aside.

7. once all sides are brown, return the roulades to their original position, add the verjus and the 1/2 cup of stock, cover, and let simmer on medium heat for 10 minutes. remove the roulades to a platter and let rest.

8. in the dutch oven, still over medium heat, add the buerre manié to the pan juices while whisking constantly to avoid lumps. continue whisking while simmering the gravy until it thickens enough to coat a spoon.

9. place each roulade on a plate, top with a generous pour of the gravy, and enjoy your express thanksgiving!

for a delicious, healthy, and easy to make side dish, winter squash is the way to go. there are so many varieties and each offers a slightly different flavor, so you won’t get bored. also, while they are excellent in soups, sautés, and other preparations, they are equally tasty simply roasted in their skins, then mashed with a little butter or olive oil and some salt and pepper. with this method the sweet and intricate flavors of the squash are really allowed to shine.

buttercup squash mash

1 small buttercup squash (my other favorite varieties are butternut, orange hokkaido, kabocha, and delicata)

1 tablespoon butter or olive oil

salt and white pepper to taste

1. preheat the oven to 350°f.

2. wash the outside of the squash so it is free of dirt or debris. cut the squash in half from top to bottom and scoop out the seeds* with a spoon.

3. place the two halves open side down on lightly oiled aluminum foil on a baking sheet. roast for about 1 hour, or until the flesh is soft all the way through (test with a fork).

4. allow the squash to cool for about 10 minutes, then scoop the flesh into a metal bowl. stir in the butter or olive oil and salt and pepper until the mixture is mostly smooth. then serve!

*some squash seeds can be cooked like pumpkin seeds, and they make a delicious snack. just do a little “googling” to find out which squash seeds work the best.

and as you know, every family has their own cherished thanksgiving traditions. for more ideas to add to your holiday feast, check out the following blogs:

Cocktails, Appetizers, Soups and Salads:

Sweet Life Bake: Pumpkin Margarita

Easy Peasy Organic: Thanksgiving Ginger Cocktail

Dishin and Dishes: Butternut Squash Bruschetta With Sage Pesto

Mooshu Jenne: Green Salad

Two Peas and Their Pod: Maple-Roasted Butternut Squash Apple Salad

Jones is Hungry: Roasted Vegetable Salad

Purple Cook: Pasta and Bean Stew With Tomatoes and Broccoli Rabe

From My Corner of Saratoga: Curried Pumpkin Soup

Mains:

FN Dish: Alton Brown’s Good Eats Roast Turkey

My Angel’s Allergies: Cranberry-Glazed Cornish Hens

Sides:

Cafe Terra Blog: Cranberry Pumpkin Stuffing

Virtually Homemade: Twice-Baked Cheddar and Chive Potatoes

Easy Eats Magazine: Sausage and Dried Cranberry-Walnut Stuffing

The Sensitive Epicure: Oyster Dressing and Gravy

Daily*Dishin: Make-Ahead Mashed Potatoes Supreme

What’s Gaby Cooking: Rustic Herb Skillet Stuffing

Family Fresh Cooking: Coconut Brown-Butter Mashed Sweet Potatoes

Silvana’s Kitchen: Gluten-Free, Dairy-Free Mushroom-Rye Stuffing

The Cultural Dish: Cranberry Sauce

Desserts:

I Am Baker: Pumpkin Cake

Heather Christo: Pumpkin Vanilla Ice Cream Pie

And Love It Too: Pumpkin Custard (Gluten-Free, Dairy-Free)

Haute Apple Pie Girls: Double Pumpkin Mini Pies With Candied Pecans

Ladles and Jelly Spoons: Not Your Same Old Pumpkin Pie

Daydreamer Desserts: Cuban Diplomatic Pudding

Thursday Night Dinner: Red Wine Chocolate Cake

Napa Farmhouse 1885: Caramel Apple Pie

20 responses to “turkey and stuffing roulades with squash mash

  1. Pingback: Butternut Squash Bruschetta with Sage Pesto | Dishin & Dishes

  2. Pingback: Gluten-Free, Dairy-Free Mushroom-Rye Stuffing | Silvana's Kitchen

  3. It’s exciting to read a person with a writing form like you. Frustrating to discover these days on the Internet.

  4. This is so cool! Great twist on turkey & stuffing, for sure.

    Glad we were at Food Network’s Communal Table together!

    Best regards, Scott
    (Facebook: Jones Is Hungry; Twitter: @JonesIsHungry)

  5. Oh wow, this looks amazing! The stuffing has such a fun mix of flavors! Beautiful! It was fun cooking with you at the Communal Table with Food Network! Take Care, Terra

  6. Pingback: Pumpkin Custard (Gluten-Free, Dairy-Free, Refined Sugar-Free) « And Love it Too!

  7. Fun to be in this Thanksgiving feast with you! Your recipe looks amazing. Please update the link to my mashed sweet potatoes recipe, it is incorrect: http://www.familyfreshcooking.com/2011/11/16/brown-butter-coconut-mashed-sweet-potatoes-recipe/

  8. Looks divine – thanks for sharing.

  9. Pingback: Brown Butter Coconut Mashed Sweet Potatoes Recipe: Holiday Side Dish — Family Fresh Cooking

  10. Pingback: Cranberry Pumpkin Stuffing {Gluten Free}

  11. Pingback: {Haute Pie} Double Pumpkin Mini Pies with Candied Pecans |

  12. Pingback: Pumpkin Margarita | Sweet Life

  13. Pingback: The Communal Table — Fall Fest Special Edition | The FN Dish – Food Network Blog

  14. Pingback: Roasted Butternut Squash Salad Recipe | Two Peas & Their Pod

  15. Pingback: Rustic Herb Skillet Stuffing

  16. Pingback: Virtual Thanksgiving – The Communal Table | Mooshu Jenne

  17. Pingback: Butternut Squash Bruschetta with Sage Pesto @ Dishin and Dishes

  18. Pingback: Not Your Same Old Pumpkin Pie for The Communal Table

  19. Pingback: Velvet Spice Cake | i am baker

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