Stuffed Turkey Roulades with Pomegranate Cranberry Chutney

The wonderful taste of turkey is highly accentuated by our Pomegranate Cranberry Chutney with Onions.

Ingredients

  • 4 Turkey breasts
  • Salt and pepper to taste
  • 1 cup Cornbread, chopped
  • 1 cup Apples, diced small
  • 1 Egg
  • 1 cup Robert Rothschild Farm Pomegranate Cranberry Chutney with Onions
  • Vegetable oil for greasing baking dish
  • Directions
    1. Butterfly each turkey breast. Place on a cutting board and place plastic wrap on top. Pound with kitchen mallet to thin out. Season both sides with salt and pepper.
    2. In a large mixing bowl, combine the cornbread, apples, egg and Pomegranate Cranberry Chutney with Onions to form stuffing.
    3. Spread a layer of stuffing on each turkey breast, but leave 1/2 inch on 1 side uncovered. Roll turkey breasts into jelly-roll shape and skewer with toothpicks to hold together. Place in a lightly greased baking dish and bake in a preheated 375 degrees F oven for 25-30 minutes. Remove from oven and allow to rest 3-4 minutes. Slice each turkey roll into 1 inch thick slices.
    4. To serve, place 4-5 slices on a plate with some vegetables. Spoon some heated Pomegranate Cranberry Chutney with Onions over top of the turkey rolls slices.

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