Florentine Turkey Roulade

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Florentine Turkey Roulade

Author Laura McIntosh

Experience the savory delight of Florentine Turkey Roulade, a succulent dish where a tender turkey breast is stuffed with a flavorful spinach mixture and skillfully prepared. Served with a luscious Tomato and Sage Gravy, this dish encapsulates the essence of Italian cuisine and culinary artistry. The blend of textures and rich flavors is further complemented by the suggestion to enjoy it with Peroni Nastro Azzurro beer. Buon appetito!

Ingredients

Turkey Roulade

• - 1 Side Turkey Breast (3-4 lbs)
• - Sea Salt, to taste
• - Ground Black Pepper, to taste
• - 2 oz Butter
• - 2 tbsp Shallots, chopped
• - ½ lb Spinach Leaves, picked and rinsed
• - 1 tsp Ground Fresh Nutmeg
• - 1 tbsp Fresh Sage Leaves, very finely chopped
• - ½ cup Sun-dried Tomatoes, fine julienne
• - 1 cup All-purpose Flour
• - 1 cup Canola Oil
• - 2 ft roast twine

Tomato and Sage Gravy

• - 1 qt Turkey Stock
• - 1 tbsp Canola Oil
• - 1 Small White Onion, julienne
• - 3 Ripe Roma Tomatoes
• - 1 Garlic Clove, crushed
• - 8 Fresh Sage Leaves
• - 1 tsp Ground Mace
• - ½ cup Heavy Cream
• - 2 tbsp Cornstarch, dissolved in 2 tbsp water
• - Kosher Salt, to taste
• - Ground Black Pepper, to taste

Turkey Stock

• - 2 Turkey Leg/Thigh Sections
• - 2 Celery Stalks, chopped
• - 1 White Onion, unchopped
• - 1 Large Carrot, chopped
• - 1 tbsp Black Peppercorns
• - 1 Bay Leaf
• - 3 qts Cold Water

Instructions

1. Preheat the oven to 350°F.
2. Butterfly the turkey breast and pound it evenly. Season with salt and pepper on both sides.
3. In a sauté pan, cook butter, shallots, and sun-dried tomatoes until soft. Add spinach, toss to coat, and remove from heat.
4. Spread the spinach mixture over the turkey breast, roll tightly, and secure with twine. Brown the roulade in oil in a roasting pan.
5. Roast the roulade in the oven for about 1.5 hours or until internal temperature reaches 155°F. Rest for 10 minutes before slicing.
6. Tomato and Sage Gravy: Sauté onion, garlic, tomatoes, sage, and mace in oil. Add turkey stock, simmer, then blend and strain. Add cream and cornstarch mixture, bring to a boil, and season.
7. Turkey Stock: Boil turkey leg/thigh sections with vegetables and spices. Strain the stock after 2 hours of cooking.

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