Thanksgiving Turkey Roulade – Family Album Carignane

Aver Family Album Carignane has notes of cranberry, pomegranate and earthy characteristics that makes it the perfect wine for Thanskgiving. It pairs with this  turkey roulade that Carolyn likes to make as it distills the flavors of Thanksgiving into a beautiful presentation.

Ingredients
3/4 cup dried figs, stems removed, diced
3/4 cup dried cranberries
1/2 cup Calvados or brandy
4 tablespoons unsalted butter
1 1/2 cups diced onions
1 cup diced celery
3/4 pound pork sausage, casings removed (sweet and hot mixed)
1 1/2 tablespoons finely chopped fresh rosemary leaves
3 tablespoons toasted pine nuts
3 cups herb-seasoned stuffing mix
1 1/2 cups chicken stock
1 extra-large egg, beaten
Kosher salt and freshly ground black pepper
1 whole (2 halves) turkey breast, boned and butterflied (5 pounds)
3 tablespoons unsalted butter, melted

Stuffing
Rehydrate the dried figs and cranberries by placing them in a small saucepan with the Calvados and 1/2 cup water. Bring to a boil over medium heat, lower the heat and simmer for two minutes. Remove from heat and reserve.

Melt the 3 butter in a 12-inch skillet over medium heat.  Add onions and celery and sauté until soft. Add the sausage in small bits and cook until cooked through. Add figs and cranberries with the liquid, chopped rosemary and pine nuts. Cook for two minutes.

Put the prepared stuffing mix in a large bowl. Add sausage mixture, chicken stock, egg, 1 teaspoon of salt and ½ teaspoon of pepper and mix well.
Make ahead: Dressing can be made one day in advance and stored in the refrigerator.

Roulade

Preheat oven to 325o

Place the turkey breast skin side down on the prep surface.  Season with 2 teaspoons of salt and 1 teaspoon of pepper.  Evenly spread the stuffing in a ½ inch thick layer on the meat leaving a ½ border. Roll the turkey jelly roll style. Tie with kitchen twine to secure in a cylinder shape.

Place seam side down on a rack in a roasting dish. Brush with melted butter and season with salt and pepper. Roast for 1 ¾ to 2 hours until internal temperature is 150o. Remove from oven and cover with aluminum foil and let rest for 15 minutes. Cut into 1/2” slices.

Place extra stuffing in buttered casserole and roast with the turkey roulade for the last 45 minutes.

Recipe based on Ina Garten’s Roasted Turkey Roulade

Dennis Whitaker