Cranberry cornbread stuffed Turkey Roulade

Serves 6 

Ingredients:

4 tablespoon butter

2 stalks celery diced

2 carrots diced

6 ounce dried cranberry 

12 fresh sage leaves, chopped 

2 tablespoons brown sugar 

1/2 teaspoon salt

1/2 teaspoon pepper 

1/2 teaspoon nutmeg, optional 

1 cup chopped walnuts 

4 cups cornbread stuffing

1 1/2 cups vegetable stock 

1 Boneless turkey breast skin removed and butterfly ( I went to fresh marked)

1/4 cup vegetable oil 

4 tablespoons Parsley flakes 

Preheat oven to 425°

In a medium sauté  pan, melt the butter. Add celery, carrots, cranberries and Sage. Sauté until vegetable almost soft. In a large bowl, combine the vegetable mixture with the brown sugar, salt, pepper, nutmeg walnut and cornbread stuffing. Stir in vegetable stock.

Lay turkey breast flat on a cutting  board, cover with plastic wrap. Pound the breast to a half inch thickness. 

Spread the stuffing evenly on the breast and roll  from one tip of breast to the other side to form an even Roulade. Tie to turkey Roulade with seven pieces of kitchen twine.

Rub with vegetable oil, evenly sprinkle with salt, pepper and parsley flakes.

Place in a baking dish  Bake at 425° for 25 minutes. Reduce the heat to 350° and bake for another 30 minutes or until it reaches an internal temperature of 165°. I had leftover stuffing I laid it around the meat and cooked it with the meat. 

Allow the turkey to rest 10 minutes, remove the twine and carve in slices. Enjoy