Turkey & Cranberry Remoulade with Butternut Squash Puree

This is amazing! It's worth the time and the presentation can't be beat.

What You Need To Make This Recipe

Fruit Orange Navel $1.25
Nuts & Nut Butters Nuts, Walnuts 8 oz. $7.95
Herbs Sage $2.99
Butter Butter Unsalted 1 lb $6.99
Oils & Vinegars Oil, Extra Virgin Olive $17.99
Produce, Vegetables Cabbage, Red $3.75
  • 10 min

    Step 1

    Preheat your oven to 350 degrees. In a large mixing bowl, combine your bread crumbs, cranberries, walnuts, onions, sage and cabbage. Drizzle with olive oil and stir together. Slice your turkey breast, butterfly style, to yield one larger, thinner piece. Cover the top and bottom with wax paper or plastic wrap and use a mallet to flatten the meat.

  • 5 min

    Step 2

    Remove the two pieces of wax paper or plastic wrap. Cover the top with the cranberry mixture leaving about 1/4-inch all around the edges. Starting with the longer end, roll up the turkey like a jellyrole, tucking in the edges as you roll along. Use the kitchen twine to tie as you roll- tie the front, then the middle and at the end. Season the outside with salt and pepper

  • 75 min

    Step 3

    Heat 2 tablespoons of olive oil in a large oven-safe skillet. Brown the turkey roll on all sides. Transfer to the oven and bake for 1 hour or until a meat thermometer inserted in the middle of your turkey reads 170 degrees. Allow your turkey breast to rest, covered, for about 15 minutes before serving.

  • 40 min

    Step 4

    For your squash puree, peel and dice your butternut. Toss your squash with olive oil, salt and pepper. Roast in the oven on a separate baking sheet for about 35-40 minutes. Transfer to a mixing bowl, mash with a fork and add in the butter and orange zest. Mix well and check for seasoning.

Ingredients

  • Turkey Breast Roast
    1
  • Cranberries
    1/2 cup chopped
  • Walnuts
    1/4 lb chopped
  • Onion
    1 diced
  • Sage
    2 TBS chopped
  • Cabbage
    1/2 cup shredded
  • Butternut Squash
    1
  • Orange
    1 zested
  • Bread Crumbs
    1 cup
  • Olive Oil
    3 TBS
  • Butter
    1 TBS room temperature
  • Salt & Pepp