Turkey Roulade with an Orange Jam & Mandarin Sauce

Holiday gatherings are a perfect time to serve a delicious and flavourful Turkey Roulade. Stuffed with pancetta bacon, dried fruit, pistachio, bread crumbs and topped with a slightly sweet Orange Marmalade sauce for a burst of seasonal flavour. Bonne Maman has created special preserves following traditional cherished recipes. These delicious jams are produced in France using all natural ingredients with no artificial colours, no additives or preservatives. Being a farm-to-table advocate, I use quality ingredients when developing recipes and Bonne Maman is truly a farm to jar favourite. This recipe features their Orange Marmalade, where I have created a delicious citrus sauce to dress a stuffed Ontario turkey breast.  Paired with a 2012 Merlot, from one of our favourite local Niagara Wineries Two Sisters Vineyards, it makes a perfect pairing for your holiday main.

A special Thank You to Photographer Jeffrey Chang for capturing the perfect plate for our Bonne Maman inspired Holiday Dinner Party!

Ingredients:

2 ½ lb. turkey breast, boneless, skinless and butterflied

8 slices Pancetta, ¼ inch thick, diced small

1 cup onion, finely diced

1 large garlic clove, minced

½ cup dried apricots, finely chopped

½ cup Italian style bread crumbs

¼ cup pistachios, chopped

1/3 cup Italian flat leaf parsley, finely chopped

1 large egg, beaten

Salt and fresh ground pepper

2 tbsp. oil

1 cup of chicken stock

 

Orange Jam & Mandarin Sauce:

1 tbsp. long thin strips of mandarin

2 tbsp. Bonne Maman orange jam

2 tbsp. brandy

1 cup mandarin juice

½ cup chicken stock

2 tsp. cornstarch

2 green onions, thinly sliced

 

Preparation:

Preheat oven to 375F.

Place the turkey breast between two sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4 inch. Set aside while you prepare the stuffing.

Heat a large skillet over medium-high heat. Add pancetta and cook for 5-6 minutes until lightly golden.

Add onion and garlic and sauté until translucent, 2-3 minutes. Remove from heat and place in a medium bowl.

Add apricots, breadcrumbs, pistachios, parsley, egg and mix well.

Sprinkle the salt and pepper over the turkey breast. Spread the stuffing over on the season side of the turkey, leaving about 1 inch uncovered on all sides. Roll up and secure tightly with kitchen twine, trying to keep all the stuffing intact.

Rub oil all over the turkey roll and season with salt and pepper.

Place in an oven safe pan and pour in chicken stock. Cover and seal tightly with foil and bake for 30 minutes.

Remove foil and baste turkey roll with juices and cook for an additional 10 minutes. Turn oven to broil and cook turkey until golden brown, about 5-6 minutes.

Remove from oven and cover with foil to rest as you make the sauce.

In a medium sauce pan, place the zest and cover with water. Bring to a boil for 1 minute, drain and set aside.

Add jam to the sauce pan and heat over medium heat. Remove from heat and stir in brandy. Return to heat and add mandarin juice and chicken stock. Combine the cornstarch with 2 tbsp. of water and stir into the sauce pan. Continue to stir over medium heat until sauce has slightly thickened, 5-6 minutes. Remove from heat and stir in the zest and green onions and keep warm.

Remove the twine from the turkey breast and cut into 1-inch thick slices. Serve topped with sauce or with sauce on the side.

 

SERVINGS 6-8 | PREP & COOK TIME 1 hour and 20 mins.

Copyright © 2016 Irene Matys.

All Rights Reserved.

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