I KNOW I KNOW I KNOW. thanksgiving's OVER. so why am i here sharing Thanksgiving all wrapped up (pun intended) in a cute little Thanksgiving Roulade.
well. primarily because, yet again, i'm behind the ball. but there are other reasons too!
for example: i'm hoping you guys might be like me with about 5 leftover turkey stuffing boxes in your house and a random bag of cranberries you just didn't get around to using.
because that's my life. i ALWAYS go overboard and buy too much and then have to find a way to figure out how to use them.
WELP. here it is.
guys. when i tell you this is SO good, i can't even.
but the best part is… in a few months when thanksgiving has gone and you can think about turkey again… this will be waiting for you to make it.
i like to think of it like the whole “thanksgiving sandwich” idea that deli's serve all year round. except with less bread and homemade, without the full hassle of a turkey.
plus, any reason i can give myself to make my momma's stuffing recipe is a win in my book.
(please don't leave me for saying totes.)
don't they look so cute?! wrapped up in little bundles. adorrrrrable.
oh oh oh. speaking of how cute they are, you could TOTALLY make these and slice them into little pinwheel-like deals and serve them as appetizers! so cute.
P.S. ^^ that kale salad? definitely coming your way soon. so. good.
everything in moderation right? if 1/4 of my plate is green i can totally double up on the stuffing… right?
oyyyy. don't remind me that i have to fit into a wedding dress soon.
but actually… someone should probably remind me so i can fit into a wedding dress soon.
oh COME ON.
what wedding dress?! i don't know what you're talking about.
- 1 pound turkey breast cutlets
- 2 cups stuffing, cooked (try [url href=”http://thepikeplacekitchen.com/my-mommas-stuffing/” target=”_blank”]my favorite![/url])
- 1 bag cranberries
- 1/4 cup apple cider
- 1 tablespoon olive oil
- garlic powder, onion powder, salt, & pepper, to taste
- Preheat the oven to 350 degrees.
- Place the turkey cutlets between saran wrap or in a ziplock bag and, using a meat tenderizer, pound the turkey to approximately 1/4 inch thickness.
- In a food processor or blender pulse the cranberries and apple cider together.
- Spread some of the cranberry mixture over one side of the turkey breasts. Lightly spread the stuffing over the cranberry mixture.
- Using your fingers, roll the turkey into a roulade. When you've rolled the fully turkey pieces, wrap them in twine to secure them in their wrap (i honestly just went for it and hoped for the best, but you could definitely watch videos on youtube about tying pork line – its similar, but smaller). Sprinkle the seasonings over the outsides of the turkey rolls.
- Heat the olive oil in a cash iron skillet over medium heat. Add in the roulades and sear on all sides, use tongs to gently turn them!
- Once all of the outsides are seared, move the cast iron skillet to the oven to finish cooking the turkey. Bake the turkey for approximately 20-25 minutes.
because there's nothing better than thanksgiving food. EVER.
Make it? Lemme see it! Hashtag it: #thepikeplacekitchen
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