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Apple and cranberry turkey roulades
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
2 slices | center-cut bacon, chopped |
1 C | chopped onion |
1 tsp | chopped fresh Rosemary |
1 1/2 C | chicken broth, divided |
3 C | granny smith apples, chopped peeled (2 med) |
1/2 C | dried cranberry |
3 (12 ounce) | turkey tenderloins |
2 tsp | canola oil |
3 | Rosemary sprigs |
1 Tbsp | all-purpose flour |
1. Preheat oven to 325
2. Cook bacon in a large skillet over med heat 7 mins or until bacon begins to brown, stirring occasionally. Stir in onion, chopped rosemary, 1/4 tsp salt and pepper; cook for 8 min or until onion begins to brown, stirring occasionally. Stir in 1 cup broth, apples, cranberry. Bring to a boil. Reduce heat, and simmer until liquid evaporates and apples are almost tender (about 15 min), stirring occasionally. Remove from heat, and cool slightly. Set aside1 cup apple mixture.
3. Slice turkey tenderloins lengthwise, cutting to, but not through the other side. Open halves, laying tenderloins flat. Place each tenderloin between 2 sheets of plastic wrap; pound to 1/2" thickness using a meat mallet or small heavy skillet. Discard plastic wrap.
4. Sprinkle salt and pepper evenly over both sides of tenderloins. Spread 1/3 C apple mixture over each tenderloin; roll up jelly-roll fashion, starting with long sides. Secure at 2" intervals with twine.
5. Heat oil in a large Dutch oven over med-high heat. Add tenderloins; cook 6 min, turning to brown on all sides. Add remaining 1/2 C broth and Rosemary sprigs; bring to a boil. Cover and bake at 325 for 25 min or until thermometer reads 165. Remove tenderloin from pan; let stand for 10 min.
6. Strain cooking liquid through a fine sieve over a bowl; discard solids. Combine flour and 1/4 C cooking liquid, stirring with a whisk until smooth. Return flour mixture and the remaining cooking liquid to pan. Stir in reserved 1 C apple mixture; bring to a boil. Cook for 1 min or until thickened, stirring constantly. Serve over turkey.
8 servings
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