Christmas Turkey Roulade with Gravy

Thumbnail image of the Christmas Turkey Roulade recipe
Make your Christmas feast extra special with this tender turkey roulade, made with Campbell's Real Stock Chicken! Juicy, flavourful, and perfect for this years Chrissy table

Servings:6-8
Dish Type:Roast
Cooking Time:35min
Preparation Time:30min

Campbells Product used

Chicken - 1 Litre

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Ingredients

1L Campbell’s Real Stock Chicken
800gm turkey breast steaks/fillets, sliced
200gm slices prosciutto
2 cups cooked wild rice mix (any rice will work)
3 green spring onions, thinly sliced
2 tbsp sour dried cherries or cranberries
2 tbsp pine nuts
1/3 cup parmesan
1 egg, lightly beaten
40g butter
1 small brown onion, finely chopped
2 tbsp plain flour
Resting juices
500ml Campbell’s Real Stock Chicken
Mashed potato, Dutch carrots and beans to serve

Preparation

Step 1

Preheat oven to 200/180°C fan forced. Meanwhile, bring 500ml stock to boil and add approx. 1 cup rice, bring to boil and cook following absorption method. Rest, covered for 10 mins, then chill.

Step 2

When the rice is cool, place into a medium bowl, add spring onions, dried cherries, pine nuts, parmesan and egg. Mix well.

Step 3

Place 2 x large sheets of baking paper on the bench or board, Lay 100 gm of prosciutto on each sheet, top with your turkey breast steaks.

Step 4

Place stuffing along the centre of the turkey and roll up the roulade to enclose filling. Twist ends to form a bon bon shape.

Step 5

Place roulade onto a baking tray, bake for 30-35 minutes or until cooked through. Stand for 5 minutes before unwrapping. If making a gravy be careful to save the resting juices.

Step 6

To make the gravy, melt butter in the baking tray, add onion and cook for 1-2 mins. Sift in flour and cook for 1 min, add stock and any pan juices. Bring to the boil then simmer until it thickens.

Step 7

Serve with mashed potato, dutch carrots and beans.