This dish makes a stunning centerpiece for your holiday table, and your guests would never guess that it’s less than 150 calories per serving. Flavorful and moist, you’ll be making this more than once a year. Serve these pretty slices of roulade with extra dressing, Porcini Mushroom Gravy and Warm Apple and Cranberry Sauce.
Makes 8 (2-slice) servings
1/2 boneless, skinless turkey breast (about 1 1/2 pounds)
1 1/2 cups uncooked Cornbread and Dried Fruit Dressing (Click here for recipe)
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon crumbled sage
1/4 teaspoon smoked paprika
1/4 teaspoon ground black pepper
1 tablespoon grapeseed or canola oil
Preheat the oven to 350°F.
Place a very large piece of plastic wrap on the countertop. Place the turkey breast half on the plastic and cover with additional plastic wrap. Using a meat mallet, pound the turkey breast to a rectangle 9–10 x 6 inches, about 1/4 inch thick.
Remove the plastic wrap from the top of the turkey and spread the cornbread dressing evenly over the surface, almost to the edge. Roll the turkey breast lengthwise. With kitchen twine, tie the roulade lengthwise once and in several places across the turkey.
In a small bowl, mix together the herbs and spices. Rub the oil evenly over the roulade then rub with the herb-spice blend.
Place the roulade in shallow roasting pan and roast for 45 to 60 minutes, or until the internal temperature measured with an instant-read thermometer reads 155°F.
Remove from the oven and let rest for 15 minutes before carefully removing the twine and slicing into sixteen 1/2-inch slices (2 per person).