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Baking , Deep-Frying , Flavored Oils , Fondue , Grilling , Salads , Saute & Stir-Fry , Home Spa , Introduction to Canola Oil


Turkey Roulade

Source: Cheryl Forberg, R.D., Category: Dinner & Main Course, Heart-Smart

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This elegant turkey entrée with stuffing offers a unique presentation of America’s traditional holiday combination.


  • Plastic wrap
  • 1/2 boneless, skinless turkey breast, about 1 1/2 lb (750 g) 
  • 1 1/2 cups Cornbread and Dried Fruit Dressing 375 mL
  • kitchen twine
  • 1/4 tsp smoked paprika 1 mL
  • 1/4 tsp black pepper 1 mL
  • 1/4 tsp marjoram 1 mL
  • 1/4 tsp thyme 1 mL
  • 1/4 tsp sage 1 mL
  • 1 Tbsp canola oil 15 mL


1. Preheat oven to 350 °F (180 °C).

2. Place large piece of plastic wrap on countertop. Place turkey breast half on plastic and cover. Cover with additional plastic wrap. Using meat mallet, pound turkey to rectangle about 9-10 X 6 inches (23-25 cm x 15 cm), about 1/4-inch (0.6 cm) thick.

3. Remove plastic wrap from top of turkey and spread dressing evenly lengthwise over surface, almost to edge. Roll turkey lengthwise. With kitchen twine, tie roulade lengthwise once and in several places across turkey. Discard plastic wrap.

4. In small bowl, mix together spices. Rub canola oil over all surfaces of roulade; rub spice blend evenly over roulade.

5. Place roulade in shallow roasting pan, then place in oven. Roast for 45 to 60 minutes or until internal temperature measured with an instant-read thermometer reads 155 °F (68 °C).

6. Remove roulade from oven and let rest 15 minutes before carefully removing twine and slicing into 16 half-inch slices. Serve with Porcini Mushroom Gravy, Warm Apple and Cranberry Sauce and extra Cornbread and Dried Fruit Dressing.

Yield: 8 servings. Serving size: 2 slices (4 oz / 125 g).

 Nutritional Analysis
Per Serving

Calories 140
Total Fat 3.5 g
Saturated Fat <1 g
Cholesterol 65 mg
Sodium 150 mg
Carbohydrates 5 g
Fibre 0 g
Protein 22 g


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