With Thanksgiving around the corner this recipe is a great alternative if you don’t want to make the whole “bird”.

turkey and squash

The stuffing rolled up in this great dish not only makes it beautiful when served but it gives it just the right amount of flavor all mixed together. I paired this together with Canyon Ranch’s Mashed Butternut Squash with Maple Syrup.

Recipe: Ellie’s Turkey Roulade with Apple-Cider Gravy
Serves 6
2 slices of Turkey Roulade with 1/4 cup Gravy
Calories: 400
Total Fat: 12G
Mono 6G
Poly 3.5G
Sat 1.5G
Protein: 50G
Carb: 24G
Fiber: 2G
Chol 117MG
Sodium: 371 MG


1 (2 1/2-pound) skinless turkey breast, butterflied
1/2 cup dried cranberries
2 tablespoons canola oil, divided
1/2 large onion, diced (about 1 1/2 cups), plus 1 cup sliced onion
2 large garlic cloves, minced
5 slices day-old whole-wheat bread, crusts removed, cubed (about 2 1/2 cups)
1/3 cup lightly toasted chopped pecans
2 tablespoons plus 2 teaspoons fresh crumbled sage or 3 teaspoons dried, divided
1 1/2 cups low-sodium chicken broth, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup apple cider
3 tablespoons apple cider vinegar
1 teaspoon cornstarch dissolved in 1 tablespoon cold water

Special equipment: kitchen twine

Preparation Instructions:

1. Place the turkey breast between 2 sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4-inch. Set aside while stuffing is prepared.

2. Preheat the oven to 375 degrees F.

3. Place the cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, then remove from heat, drain and reserve. Heat 2 teaspoons oil in a large heavy skillet over medium heat. Add the diced onions and cook, stirring, until onions are golden but not charred, about 12 to 15 minutes. Add the garlic and cook an additional 2 to 3 minutes. Add bread, cranberries, pecans, 2 tablespoons fresh or 2 teaspoons dried sage and 1/2 to 3/4-cup chicken stock, depending upon consistency of stuffing; (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked). Cook over low heat for about 2 to 3 minutes, remove from heat.

4. Salt and pepper the inside and outside of the turkey breast. Spread the stuffing on the turkey, leaving about 1 1/2 to 2-inches uncovered on all sides. Roll up and secure tightly with kitchen twine, trying to keep all stuffing intact.

5. Heat 1 tablespoon of canola oil in a large Dutch oven or medium-sized roasting pan until hot. Sear stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Add sliced onion and 1 1/2 cups chicken stock, cover tightly and roast in the oven until turkey reaches 160 degrees F when an instant-read thermometer is inserted into inner layer of meat, about 60 to 65 minutes. Remove the turkey breast from oven and transfer to a cutting board to rest.

Make the gravy: Add apple cider, 1/2 cup chicken stock, vinegar and remaining sage to the onions, chicken stock and juices in the roasting pan, bring to a boil and cook for approximately 10 minutes, stirring occasionally, until liquid is reduced by 1/3. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a jus. Season with salt and pepper, to taste. Makes 1 1/2 cups gravy.

Remove twine from turkey breast and slice into 1 1/2-inch thick pieces. Serve with gravy.

*recipe courtesy of Ellie Krieger “The Food You Crave”

Recipe: Canyon Ranch’s Mashed Butternut Squash with Maple Syrup

Serving Information
Makes 6 (1/2-cup) servings, each containing approximately:
90 calories
19 gm. carbohydrate
2 gm. fat
5 mg. cholesterol
2 gm. protein
125 mg. sodium
5 gm. fiber


3 pounds butternut squash
1 tablespoon maple syrup
Pinch sea salt
Pinch freshly ground black pepper
2 teaspoons unsalted butter

Preparation Instructions:

1. Preheat oven to 350. Slice squash in half, scoop out seeds and place in baking pan flesh side down with enough water to barely cover the pan’s bottom.

2. Bake at 350 degrees for 40 to 60 minutes until squash is very tender.

3. Scoop out cooked squash and transfer to a mixing bowl. Add remaining ingredients and whip at medium speed with an electric mixer until smooth.

*recipe courtesy of Canyon Ranch

Have you ever tried anything different for Thanksgiving?

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