Turkey Roulades with Sourdough Pancetta Stuffing

Name: Turkey Roulades with Sourdough Pancetta Stuffing
Prep time: 30 min
Total time: 1 h 25 min
Yield: 8 serving(s)
Ingredients: 2 boneless, skinless turkey breasts (3 1/2 to 4 pounds total); Kosher salt and freshly ground black pepper; 4 tbsp. unsalted butter, divided; 3/4 c. chopped sweet onion; 1/3 c. (2 ounces) diced pancetta; 1 clove garlic, chopped; 3 tsp. chopped fresh thyme, divided; 2 c. (1/2-inch) cubed sourdough bread; 2 c. chicken stock, divided; 1 tbsp. olive oil; 2 tbsp. all-purpose flour; 1/3 c. dry white wine (such as Sauvignon Blanc)

This elegant Thanksgiving main can be made ahead for an easy feast!

By Lyda Jones BurnettePublished: Oct 2, 2022

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turkey roulades with sourdough pancetta stuffing

Becky Luigart-Stayner

Yields:

8 serving(s)

Prep Time:

30 mins

Total Time:

1 hr 25 mins

This year, skip the fanfare of a whole bird (hard to cook evenly, often underwhelming) and opt, instead, for roulades. French for "rolls," this elegant style offers perfectly proportions bites of meat and stuffing together, and the smaller size ensures everything tastes tender and terrific. Best part? It doesn't take all day to make and can be prepared a day or two ahead of time!

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Ingredients

2 boneless, skinless turkey breasts (3 1/2 to 4 pounds total)
Kosher salt and freshly ground black pepper
4 Tbsp. unsalted butter, divided
3/4 cup chopped sweet onion
1/3 cup (2 ounces) diced pancetta
1 clove garlic, chopped
3 tsp. chopped fresh thyme, divided
2 cups (1/2-inch) cubed sourdough bread
2 cups chicken stock, divided
1 Tbsp. olive oil
2 Tbsp. all-purpose flour
1/3 cup dry white wine (such as Sauvignon Blanc)

Directions

1. Step 1Preheat oven to 425°F. Line a rimmed baking sheet with foil and fit with a wire rack. Butterfly turkey breasts crosswise, being sure not to cut all the way through. Place a piece of plastic wrap over one open breast, and pound to a rectangle, about 10 by 14 inches. Season with salt and pepper. Repeat with remaining breast.
2. Step 2Melt 2 tablespoons butter in a medium skillet over medium-high heat. Add onion and pancetta. Cook, stirring occasionally, until onion is tender, 4 to 5 minutes. Add garlic and 2 teaspoons thyme. Cook 1 minute. Remove from heat and stir in bread and 1/2 cup stock. Season with salt and pepper.
3. Step 3Spread half of stuffing mixture onto one breast, pressing to adhere. Tightly roll from one long side and secure with butcher’s twine. Tuck ends under and tie lengthwise with butcher’s twine. Repeat with remaining breast and stuffing. Rub roulades with oil, dividing evenly. Season with salt and pepper.
4. Step 4Bake on prepared baking sheet until an instant-read thermometer inserted in the thickest part reads 165°F, 40 to 45 minutes. Let stand 10 minutes before slicing.
5. Step 5Melt remaining 2 tablespoons butter in a medium skillet over medium heat. Sprinkle flour over butter and cook, whisking constantly, 1 minute. Whisk in white wine and increase heat to medium-high. Cook, stirring occasionally, until bubbly and slightly reduced, 2 to 3 minutes. Whisk in remaining 1 1/2 cups stock and cook until thick and bubbly, 5 to 7 minutes. Whisk in remaining teaspoon thyme. Season with salt and pepper. Serve gravy alongside turkey.