I made this Christmas day. It was too much work for an average tasting dish. It wasn't bad but it wasn't nearly as good as the work I put into it. I didn't care for the fig flavor either but I am glad I tried it. I wouldn't make it again based on the dish didn't equal the effort.
Turkey Roulade with Figgy Port Wine Sauce
Thick slices of bacon and spinach are rolled into turkey breasts and baked to perfection for Turkey Roulade. A Figgy Port Wine Sauce completes this holiday dish.
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1 Hour, 10 Minutes
Total: 1 Hour, 45 Minutes
- 8 thick bacon slices, chopped
- 2 shallots, minced
- 4 garlic cloves, minced
- 1/4 teaspoon dried crushed red pepper
- 2 (20-oz.) packages fresh baby spinach
- 1 (6- to 7-lb.) bone-in turkey breast
- 6 (6-inch) fresh rosemary sprigs
- Kitchen string
- 1/2 cup finely chopped dried golden figs
- 1 cup port
- 3 tablespoons olive oil
- 1/2 cup red wine vinegar
- 1 cup chicken broth
- 2 tablespoons plum jam
- 1 tablespoon cold butter
- 1. Cook bacon in a Dutch oven over medium heat 10 to 15 minutes or until crisp. Remove bacon, and drain on paper towels, reserving 3 Tbsp. drippings in Dutch oven. Sauté shallots and next 2 ingredients in hot drippings 1 to 2 minutes or until tender. Add spinach, in batches, and sauté 5 minutes or until wilted. Drain mixture, and coarsely chop. Stir together bacon and spinach mixture in a large bowl; add salt and pepper to taste. Cool 10 minutes.
- 2. Remove bone from turkey. Butterfly turkey breasts by making a lengthwise cut in 1 side, cutting to but not through the opposite side; unfold. Place breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or the flat side of a meat mallet. Sprinkle both sides with desired amount of salt and pepper, and place, skin sides down, on work surface.
- 3. Spoon half of spinach mixture on 1 breast, leaving a 1/2-inch border. Roll up, jelly-roll fashion, starting with long skinless side. Place 3 rosemary sprigs on breast, and tie with kitchen string, securing at 2-inch intervals. Repeat procedure with remaining breast, spinach mixture, and rosemary sprigs.
- 4. Preheat oven to 425°. Bring figs and port to a boil in a medium saucepan over high heat. Reduce heat to medium-low; simmer, stirring occasionally, 5 minutes or until figs are tender. Remove from heat.
- 5. Cook turkey in hot olive oil in a 12- to 13-inch nonstick ovenproof skillet over medium-high heat 2 minutes on each side or until browned. If necessary, turn turkey so that rosemary sides are up. Transfer skillet to oven, and bake at 425° for 25 to 30 minutes or until a meat thermometer inserted into thickest portion registers 165°.
- 6. Transfer turkey to a wire rack. Discard fat in skillet. Add fig mixture and vinegar to skillet, and cook over medium-high heat, stirring constantly, 4 to 5 minutes or until thickened. Stir in broth, and simmer, stirring occasionally, 5 to 8 minutes or until reduced by half. Stir in plum jam, and cook, stirring constantly, 1 minute. Whisk in butter and salt and pepper to taste.
- 7. Remove and discard kitchen string from turkey. Cut turkey into 1/2-inch-thick slices, and serve with fig mixture.
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