Sweet and Savory Turkey Roulade
This seasonal showstopper is perfect for a smaller celebration or for when you’re not in the mood to cook a whole turkey. Our Holiday Stuffing Medley is paired with cranberries and squash for a protein-packed modern twist on a holiday tradition!
1 package Holiday Stuffing RightRice
- 1/3 cup dried cranberries
- 1/3 cup diced steamed squash
- 1 Tbsp. minced parsley
- 1 turkey breast, defrosted and at room temperature
- 2 Tbsp. salt
- 1 Tbsp. pepper
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- Olive oil
- Cooking twine (string)
- Pre-heat oven to 350 degrees.
- Line a baking pan with foil.
- Prepare the RightRice Holiday Stuffing according to package directions. Once cooked and fluffed, mix in the cranberries, squash, and parsley.
- In a small bowl mix the salt, pepper, garlic, and onion powder.
- Make sure the turkey breast is at room temperature. On a cutting board, place the turkey skin side down. Cut the breast in half without going all the way through to the other side, like an open book. Cover with a paper towel and using a mallet, pound until the breast is even.
- Drizzle the inside with olive oil and spread half the salt mix all over. Spoon the RightRice Holiday Stuffing mixture into the middle of the turkey breast spreading it out. Leave the edges clear by about half an inch. You will have some of the RightRice mixture left over. Leave to serve as a side dish later.
- Cut about 6-8 pieces of string long enough to tie around the turkey. Fold the turkey into a nice tight roll and secure with the string. Drizzle olive oil over the turkey roll and season with the remaining salt, pepper, garlic powder, and onion powder.
- Bake at 350 degrees for 1 hour on a foil-lined baking pan.
- Leave to rest for 15 minutes. Place on a cutting board and remove all the strings. Cut the stuffed turkey breast into disks. Serve with Thanksgiving fixings.