Recipes

Turkey Roulade

Melt margarine in a large skillet. Add onion and celery; cook until tender, stirring occasionally.
Combine celery mixture, stuffing mix and sweetened dried cranberries in a large mixing bowl.
Combine chicken stock with stuffing mixture; stir until moistened. Set aside.
Open the butterflied turkey breast and place skin-side down on a work surface. The long side should be parallel with edge of work surface. Slide six 12-inch pieces of cooking string under the breast at 2-inch intervals.
Spread the stuffing over the turkey breast, sprinkle with sage. Starting at the long side roll the breast tightly. Tie strings to secure. Tuck in excess skin.
Turn roll over and place in roasting pans. Cover loosely with aluminum foil. Uncover for last 20 minutes of cooking time.
Bake at 375° F for about 2 hours until a meat thermometer registers 165° F. 8. Cut into 1 1/4-inch slices. Serve with pan gravy

8 servings