Turkey Roulade Stuffed with Winter Squash and Fresh Cranberries
Chef Alex Fuller first concocted his turkey roulade stuffed with winter squash and fresh cranberries for a wine-tasting event at Black Creek Bistro in Columbus, and the special was an instant hit. The cream cheese of the filling melts, eliminating the need for gravy, and the bacon fat cuts the typical sugary taste of the sweet potatoes. Plus, when sliced, the roulade has a festive red, white and green spiral that makes it perfect for Christmas.
Turkey Roulade Stuffed with Winter Squash and Fresh Cranberries | Serves 6–8
1 whole boneless turkey breast, skin off
1 medium butternut squash
1 pound fresh cranberries (can use frozen)
1/2 pound fresh spinach
1 pound cream cheese
Panko breadcrumbs, as needed
Vegetable oil, as needed
Salt and pepper
Peel squash using vegetable peeler and cut in half. Scoop out seeds, and cut the squash into 1/4-inch cubes. Place on baking tray, sprinkle with vegetable oil and roast at 350 F until tender. Place turkey breast on cutting board lined with plastic wrap, and place another layer of plastic wrap over turkey. Pound gently to about 1-inch thickness. The goal is to make the turkey breast an even thickness without tearing the meat. When squash is finished roasting and cool to the touch, mix by hand in a large bowl with cream cheese, cranberries and spinach until evenly combined. Season with salt and pepper. Place mixture on top of turkey breast staying about 1 inch from the edge. Roll up and tie at one-inch intervals. (It should look like a very large turkey cigar). Brush with oil, coat with breadcrumbs and bake at 350 F until it reaches an internal temperature of 165 F. Let rest and keep at 140 F in oven until ready to slice and serve. Don’t forget to cut the string off when serving.