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This turkey roulade with cherry and sausage stuffing goes out to none other than Ina Garten. Why? Because kitchen mastermind Ashley Rodriguez, author of the blog Not Without Salt and the new cookbook Let’s Stay In learned about the miracle of roulades from the Barefoot Contessa.
“The hard work is done for me by the butcher,” Rodriguez said. “We take a deboned turkey, stuff it with a cherry-and-sausage-studded stuffing, wrap it all up in a tight bundle, slather the outside with Dijon and harissa, then roast for about two hours. Yes, that’s right, two hours! No more waking up at four a.m. to put your turkey in the oven on Thanksgiving.” Amen.
What’s more, the light and dark meat roast together, so there’s moisture throughout. And no more awkward carving—a boneless turkey cuts like a dream. Are you sold yet?
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