Valerie Bertinelli's Turkey Roulade | Valerie's Home Cooking

Valerie puts an elegant twist on Thanksgiving staples with this gorgeous rolled turkey breast with cranberry-citrus stuffing and cream gravy. #ValerieBertinelli #ValeriesHomeCooking #FoodNetwork #Turkey #Thanksgiving Stream more of Valerie's #HomeCooking on Max! #StreamOnMax Get the recipe ▶ https://foodtv.com/3PHBVga Subscribe to Food Network ▶ http://foodtv.com/YouTube Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Turkey Roulade with Cranberry-Citrus Stuffing and Cream Gravy Level: Intermediate Total: 3 hr 40 min (includes and resting times) Active: 1 hr 25 min Yield: 8 servings Ingredients Stuffing: 16 cups cubed crusty white bread (1/2-inch cubes), from 2 large round loaves 1 1/2 cups dried cranberries 2 tablespoons brown sugar Zest and juice of 2 large oranges Zest of 4 lemons Zest of 2 medium grapefruit 12 tablespoons (1 1/2 sticks) unsalted butter 2 1/2 tablespoons chopped fresh sage 2 tablespoons chopped fresh thyme 2 medium onions, finely chopped 5 stalks celery, finely chopped 3 cloves garlic, minced Kosher salt and freshly ground black pepper 1 1/2 cups chicken or turkey stock 1/4 cup chopped fresh parsley 2 large eggs Roulade: One 5- to 6-pound boneless whole turkey breast, skin on, butterflied Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter, at room temperature, plus more for the baking dish Gravy: 2 tablespoons unsalted butter 1/4 cup all-purpose flour 1/2 cup white wine 2 cups chicken or turkey stock 1 teaspoon finely chopped fresh sage 1 teaspoon finely chopped fresh thyme 1/4 cup heavy cream Kosher salt and freshly ground black pepper Directions Special equipment: a meat mallet; kitchen twine For the stuffing: Preheat the oven to 300 degrees F. Lay the bread out on two rimmed baking sheets. Bake until slightly dried out, about 25 minutes. Transfer to a large bowl. Meanwhile, soak the dried cranberries in a bowl with the brown sugar, orange juice and all the citrus zests. Melt the butter in a large skillet over medium heat. Add the sage and thyme and cook, stirring, for 1 minute. Add the onions, celery, garlic, 1 1/4 teaspoons salt and a few grinds of pepper. Cook, stirring, until softened, 12 minutes. Transfer to the bowl with the bread, pour in the stock, and add the cranberry mixture; toss to coat. Let cool completely. Add the parsley, eggs, 1/2 teaspoon salt and some pepper and mix thoroughly. For the roulade: Raise the oven temperature to 350 degrees F. Lay the butterflied turkey breast skin-side-down on a plastic-wrap-lined work surface. Pound with a meat mallet to an even 1/2- to 3/4-inch thickness. Sprinkle lightly with salt and pepper. Spread about 5 cups of the stuffing in a 1/2-inch layer over the breast, leaving a 1-inch border on all sides. Starting on a long side, tightly roll up the breast to enclose the stuffing. Tie and secure the roulade every 1 1/2 inches with kitchen twine. Butter a 3-quart baking dish and fill it with the remaining stuffing. Gently rub the softened butter all over the roulade; sprinkle generously with salt and pepper. Transfer to a rack set over a rimmed baking sheet. Roast until an instant-read thermometer inserted into the center registers 150 degrees F, about 1 hour 20 minutes. Thirty minutes before the roulade is done, add the stuffing to the oven. When the roulade is at temperature and the stuffing is hot, increase the oven temperature to 475 degrees F and cook for another 5 minutes, until both are golden brown. Transfer the roulade to a cutting board, cover loosely with foil and let stand 10 minutes. For the gravy: Melt the butter in the roasting pan over medium heat. Add the flour and whisk to form a paste. Cook for 1 to 2 minutes. Add the white wine and bring to a boil for 2 minutes. Add the stock, sage and thyme; reduce the heat to a simmer and cook until thickened, about 5 minutes. Stir in the cream. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove the twine and cut the roulade into slices. Serve with the extra stuffing and the gravy on the side. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite shows. ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Valerie Bertinelli's Turkey Roulade | Valerie's Home Cooking | Food Network https://youtu.be/NbnLMlf6YM8