Turkey Roulade with Cranberries

Ingredients

• 50 g dried cranberries
• 100 ml brandy
• 1 stale roll
• 1 Shallot
• 20 g butter
• 1 kg turkey roulade (cut from butcher)
• Salt
• pepper (from grinder)
• 50 g Pine nuts
• 300 g poultry mince
• 1 egg
• 0.5 tsp freshly chopped thyme
• 0.5 tsp freshly chopped rosemary
• 30 g clarified butter
• 1 bundle vegetable stock
• 200 ml dry white wine
• 300 ml poultry broth
• 1 bay leaf
• 2 allspice berries
• 1 tbsp flour
• 1 tbsp butter

Instructions

1. 1.

   Soak the cranberries in brandy. Preheat oven to 180°C (convection). Soak the stale roll in lukewarm water. Peel and finely chop the shallot. Sauté in melted butter until translucent, then set aside. Wash the turkey roulade, pat dry, spread out, and season with salt and pepper. Toast pine nuts in a dry pan until golden, remove and cool.

2. 2.

   Coarsely chop the cooled pine nuts. Mix with poultry mince, egg, squeezed roll, sautéed shallot, herbs, and drained cranberries; season. Spread mixture onto turkey meat, roll into a roulade, tie with kitchen twine, seal, and sear in a roasting pan with hot clarified butter all around.

3. 3.

   Remove the roast, trim vegetables, cut into chunks, and brown in the pan fat. Deglaze with wine, add broth, return roast to pan. Add spices and braise in preheated oven for 1–1½ hours.

4. 4.

   Take finished roast from oven, keep warm, strain the stock, bring to boil again, thicken with flour‑butter if needed, adjust seasoning. Plate roast, remove twine, slice, serve with sauce separately. Optionally serve with mashed potatoes and peas.