Festive and delicous, this dish can be prepared ahead!
2-3 lb boneless turkey breast, butterflied (see instructions)
2 tsp of salt
1 tsp of black pepper
1 tbsp of olive oil
Salt and black pepper to season before baking
2 tbsp butter
1 cup red onion, diced
1 apple diced
1 tbsp of fresh rosemary chopped
1 tbsp of fresh sage chopped
½ cup of pecans chopped
½ cup of dry cranberries chopped
1 cup of breadcrumbs
(1) 32 oz. package of Main St Bistro® Family Size Signature Mashed Potatoes
Preheat oven to 350F degrees.
In a sauté pan, melt the butter on medium heat.
Add diced onion and apples and sauté for 3-5 minutes until tender.
Add the fresh herbs, cranberries, pecans, and breadcrumbs. Stir to combine, sauté for one more minute and remove from heat. Set aside to cool down.
To butterfly the turkey breast, place the turkey breast skin down in a large cutting board. Using a sharp knife, slice through the thickest part of the breast to create a flap. Cover the turkey with plastic wrap and pound the meat using the flat side of the meat mallet.
Sprinkle with salt and black pepper.
Spread the filling mixture evenly on the meat. Roll tightly and tie the roulade with kitchen twine every 1” to ensure that everything stays together.
Drizzle with olive oil for a nice brown skin, and season with salt and black pepper.
Roast for about an hour or until the meat reaches 150F degrees.
Remove from the oven and cover with aluminum foil and allow to rest for 15 minutes before cutting.
Enjoy with Main St Bistro Mashed Potatoes and other favorite side dishes.
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