Turkey Roulade

Ingredients

• 1 tablespoon unsalted butter
• 1 onion
• 2 cloves garlic
• 8 ounces pork sausage
• 1 cup fresh bread crumbs
• 2 tablespoons dried cranberrie
• 1 tablespoon fresh parsley
• 0.5 teaspoons dried thyme
• 0.5 teaspoons sage
• salt and freshly ground black pepper
• 1 large egg

Instructions

1. 1

   Preheat the oven to 350 degrees F (180 degrees C).

2. 2

   For stuffing, melt butter in a skillet over medium heat. Add onions and garlic and sauté until softened, 3 to 4 minutes. Add sausage to the skillet, and stir until crumbled and lightly browned, 4 to 5 minutes. Drain sausage, stir in bread crumbs, cranberries, parsley, thyme, sage, egg, salt, and pepper; mix well.

3. 3

   Place turkey tenderloins on a cutting board. Butterfly each by cutting lengthwise almost all the way through, but not quite, so they can be opened up like a book to increase the surface area. Cover each tenderloin with 2 sheets of plastic wrap. Using a meat mallet or pounder, flatten to a thickness of about 1/3-inch, and season with salt and pepper.

4. 4

   Lay the 2 tenderloins side by side, slightly overlapping the edges, to form 1 large tenderloin, and give it a tap with the meat pounder to seal the tenderloins together. Spread evenly with stuffing, leaving about a 1/3-inch border around the edges. Carefully roll up tightly, jelly roll style, and tie the tenderloin with 4 to 5 pieces of kitchen string to secure and hold together. The roulade can be covered and moved to the fridge at this point to be cooked later if you prefer.

5. 5

   Heat butter and oil in an ovenproof roasting pan over medium heat, add tenderloin, and brown on all sides, 8 to 10 minutes. Pour wine and 1 cup chicken stock over the meat; cover the pan.

6. 6

   Bake in the preheated oven, basting occasionally, until a meat thermometer, inserted into the center, reads 160 degrees F (71 degrees C), 35 to 45 minutes. Remove turkey from pan, and loosely tent with a piece of aluminum foil for about 10 to 15 minutes.

7. 7

   Whisk remaining chicken stock with cornstarch and Dijon, and stir into the pan. Simmer over medium heat, stirring constantly, until thickened, 3 to 4 minutes.

8. 8

   Remove strings from turkey tenderloin, and slice into 1/2-inch thick slices. Arrange on a serving platter, drizzle with the gravy, and serve.