Preparation Info

Turkey Roulade with Apple Cranberry Chutney Stuffing

Made With Our

Apple Cranberry Chutney

Base $4.55
Item: 130801


  • For the stuffing:
  • 3 Tablespoons pecans
  • 1/2 cup unsweetened cranberries
  • 2 Tablespoons canola oil
  • 1 medium onion, diced (about 1/2 cup)
  • 1/4 cup celery, diced
  • 1/3 cup Stonewall Kitchen Apple Cranberry Chutney
  • 2 large garlic cloves, minced (about 2 teaspoons)
  • 1/4 cup bacon, cooked and crumbled
  • 3 cups herb-seasoned stuffing mix
  • 1 1/2 teaspoons fresh sage (or 3/4 teaspoon dried crumbled), chopped
  • 1 1/2 cups low-sodium chicken stock
  • Salt and pepper to taste
  • 1 egg, slightly beaten
  • For the turkey:
  • 1 whole (2 halves) turkey breast, boned and butterflied
  • 2 teaspoons salt
  • 1 teaspoon fresh ground pepper
  • Kitchen twine
  • 1 cup onion, thinly sliced into half-moons
  • 1/2 cup low-sodium chicken stock
  • 3 Tablespoons unsalted butter, melted


  • For the gravy:
  • 1 cup apple cider
  • 1/2-1 cup low-sodium chicken stock
  • 3 Tablespoons cider vinegar
  • 1/2 teaspoon fresh sage, minced
  • 1 teaspoon cornstarch dissolved in 1 Tablespoon cold water



  1. Preheat oven to 325 degree F. Toast the pecans in a small skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes. Set aside.
  2. Place the cranberries in a small saucepan. Cover with water and bring to a boil, cook for one minute, then remove from the heat, drain and set aside.
  3. Heat 2 Tablespoons oil in a large heavy skillet over medium heat. Add the diced onion, celery and Apple Cranberry Chutney. Sauté 5 minutes. Add the garlic and bacon, cook 2 minutes. Add the stuffing mix, 1 1/2 teaspoons sage, 1 1/2 cups chicken stock, salt and pepper to taste, cranberries and egg. Mix and remove from heat.
  4. Place turkey breast skin side down on a cutting board. Sprinkle with salt and pepper. Spread the stuffing over one side of the turkey, leaving about 1-inch uncovered on all sides. Roll the turkey like a jellyroll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2-inches to make a compact cylinder.
  5. Place a rack in a roasting pan. Place the stuffed turkey breast seam side down on the rack. Add the half-moon onions and stock to the pan. Brush turkey roulade with butter and sprinkle with salt and pepper.
  6. Roast the turkey for 1 1/2 to 2 hours, until a thermometer reads 150 degrees F. in the center. Remove the turkey from the oven and place on a cutting board. Tent with aluminum foil and let rest while you make the gravy.
  7. Add the cider, 1/2-1 cup stock, vinegar and 1/2 teaspoon sage to the roasting pan, bring to a boil, and cook, stirring occasionally, until the liquid is reduced by 1/3, about 10 minutes. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick.