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Apple and Cranberry Turkey Roulade

Photo: Jonny Valiant; Styling: Deborah Williams
Yield 8 servings (serving size: about 2 turkey slices and 1/4 cup sauce)
Prepare the filling, stuff the tenderloins, roll, and tie them a day ahead. Let them stand at room temperature for 20 minutes before cooking. You won't need any cranberry sauce, as the sweet and savory apple-cranberry stuffing does double duty. If you can't find turkey tenderloins, use skinless, boneless turkey breast halves.

Ingredients

  • 2 slices center-cut bacon, chopped
  • 1 cup chopped onion
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1 1/2 cups fat-free, lower-sodium chicken broth, divided
  • 3 cups chopped peeled Granny Smith apple (about 2 medium)
  • 1/2 cup dried cranberries
  • 3 (12-ounce) turkey tenderloins
  • 2 teaspoons canola oil
  • 3 fresh rosemary sprigs
  • 1 tablespoon all-purpose flour

Nutrition Information

  • calories 220
  • fat 3.3 g
  • satfat 0.8 g
  • monofat 0.6 g
  • polyfat 0.9 g
  • protein 33.2 g
  • carbohydrate 12.8 g
  • fiber 1.4 g
  • cholesterol 82 mg
  • iron 1.8 mg
  • sodium 486 mg
  • calcium 23 mg

How to Make It

  1. Preheat oven to 325°.

  2. Cook bacon in a large skillet over medium heat 7 minutes or until bacon begins to brown, stirring occasionally. Stir in onion, chopped rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook for 8 minutes or until onion begins to brown, stirring occasionally. Stir in 1 cup broth, apples, and cranberries. Bring to a boil. Reduce heat, and simmer until liquid evaporates and apples are almost tender (about 15 minutes), stirring occasionally. Remove from heat, and cool slightly. Set aside 1 cup apple mixture.

  3. Slice turkey tenderloins lengthwise, cutting to, but not through, the other side. Open halves, laying tenderloins flat. Place each tenderloin between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Discard plastic wrap.

  4. Sprinkle remaining 3/4 teaspoon salt and 1/2 teaspoon black pepper evenly over both sides of tenderloins. Spread 1/3 cup apple mixture over each tenderloin; roll up jelly-roll fashion, starting with long sides. Secure at 2-inch intervals with twine.

  5. Heat oil in a large Dutch oven over medium-high heat. Add tenderloins; cook 6 minutes, turning to brown on all sides. Add remaining 1/2 cup broth and rosemary sprigs; bring to a boil. Cover and bake at 325° for 25 minutes or until a thermometer inserted in thickest portion registers 165°. Remove tenderloins from pan; let stand 10 minutes. Slice crosswise into 1/2-inch-thick slices.

  6. Strain cooking liquid through a fine mesh sieve over a bowl; discard solids. Combine flour and 1/4 cup cooking liquid, stirring with a whisk until smooth. Return flour mixture and the remaining cooking liquid to pan. Stir in reserved 1 cup apple mixture; bring to a boil. Cook for 1 minute or until thickened, stirring constantly. Serve with turkey.