Roast Turkey Roulade with Sausage, Fig, and Cranberry Stuffing

• Meat

  • 3/4 lb Pork sausage, mild

• Produce

  • 3 Celery stalks
  • 3/4 cup Cranberries, dried
  • 3/4 cup Mission/black figs, large dried
  • 2 Onions, diced (about 1 1/2 cups, medium
  • 1 1/2 tbsp Rosemary, fresh leaves

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 1 1/2 cups Chicken stock

• Baking & Spices

  • 3 cups Herb-seasoned stuffing mix
  • 1 Kosher salt and freshly ground black pepper

• Dairy

  • 7 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1/2 cup Brandy

• Other

  • 1 Whole (2 halves turkey breast (skin-on, boned, butterflied, and kept connected (4-5 lbs

Found on smells-like-home.com

Description

Ingredients

• ¾ cup large-diced dried mission/black figs, stems removed
• ¾ cup dried cranberries
• ½ cup brandy
• 4 tbsp unsalted butter
• 2 medium onions, diced (about 1 ½ cups)
• 3 - 4 celery stalks, ½-inch-diced (about 1 cup)
• ¾ lb mild pork sausage, casings removed
• 1 ½ tbsp chopped fresh rosemary leaves
• 3 cups herb-seasoned stuffing mix
• 1 ½ cups chicken stock, preferably homemade
• 1 large egg, beaten
• Kosher salt and freshly ground black pepper
• 1 whole (2 halves) turkey breast (skin-on), boned, butterflied, and kept connected (4-5 lbs)
• 3 tbsp unsalted butter, melted
• 3 cups all-purpose flour
• 2 tsp baking soda
• 2 ½ tsp pumpkin pie spice
• ½ tsp salt
• 2 ¼ cups sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 can (15 oz) pure pumpkin puree
• 4 oz cream cheese, softened
• 1 tbsp unsalted butter, softened
• 1 ½ cup confectioners sugar, sifted
• ½ tsp pure vanilla extract
• 2-3 tbsp milk
• 2 lbs Yukon gold potatoes, peeled
• 1 ½ tsp salt
• 2/3 cup whole milk
• 4 tbsp unsalted butter
• 1 large clove garlic, smashed but kept in one piece
• ¼ tsp freshly ground black pepper
• 2 tbsp chopped fresh thyme
• 2 tbsp chopped fresh chives
• 1 cup whole milk
• ¾ cup sugar
• 2 cups heavy cream, divided
• Pinch of salt
• 1 vanilla bean, split lengthwise
• 1 cinnamon stick
• 6 large egg yolks
• 1 tsp pure vanilla extract
• 1 ½ tbsp unsalted butter
• 3 large apples, peeled and thinly sliced
• 1 tbsp sugar
• ½ tsp ground cinnamon
• 1-2 tbsp dark rum (optional)
• 1 recipe oatmeal praline or 1 ½ cups chopped oatmeal cookies
• 3 ¾ cups (470 grams) all-purpose flour
• 1 ½ tbsp sugar
• 1 ½ tsp table salt
• 3 sticks (24 oz or 340 grams) unsalted butter, cubed and kept very cold
• ¾ - 1 cup very cold water
• 3 ½ to 4 pounds apples, peeled, cored and chopped into approximately ½-inch chunks (about 10 cups)
• Squeeze of lemon juice
• 2/3 to ¾ cup sugar (depending on how sweet you like your pie and how sweet your apples are)
• 3 tbsp cornstarch
• 1 rounded tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground allspice
• 1/8 tsp table salt
• 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water
• 2 ½ cups (315 grams) flour
• 1 tbsp sugar
• 1 tsp table salt
• 2 sticks (8 ounces or 1 cup) unsalted butter, cut into chunks and kept very cold before using
• ½ - ¾ cup very cold water
• 1 ¾ cup milk
• ½ cup pumpkin puree
• 2 tbsp brown sugar
• 1 tbsp granulated sugar
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• Pinch of ground nutmeg
• ½ tsp pure vanilla extract
• ¼ tsp salt
• 1 ½ cups old-fashioned oats
• Chopped raw or candied pecans
• Maple syrup
• Apple butter

Directions

• To make the stuffing: Add the figs and cranberries to a small saucepan and pour the brandy and ½ cup water over them. Bring the liquid to a boil over medium heat then reduce the heat to low and simmer for 2 minutes.
• Meanwhile, melt the butter in a large saute pan over medium-high heat. Add the onions and celery and cook, stirring, for 8-10 minutes until they start to soften. Mix in the sausage, breaking it up with a wooden spoon into crumbly pieces, and cook for 10 minutes until the sausage is browned. Stir in the fruit and the liquid from the saucepan and the rosemary; cook, stirring, for another 2 minutes scraping up any bits from the bottom of the pan.
• Pour the stuffing mix into a very large bowl then stir in the sausage-fruit mixture, chicken stock, egg, 1 teaspoon of salt, and ½ teaspoon black pepper.
• To prepare and roast turkey roulade: Preheat the oven to 325° F. Set a baking rack over a roasting pan or large baking sheet. If you dont plan on making gravy with the drippings, line the bottom of the pan with foil first for easy clean-up. Spray a 2-quart casserole dish with cooking spray and set aside. Cut six 12-inch long pieces of kitchen twine and set aside.
• Lay the turkey breast out flat, skin-side down, on a clean work surface or cutting board. Sprinkle some salt and pepper over the breast. Spread a ½-inch thick layer of stuffing out over the breast, leaving a ½-inch border around the outside. Transfer the remaining stuffing to the prepared casserole dish; cover with aluminum foil and refrigerate. (Bake the stuffing for 45 minutes at 325° F towards the end of the roast time of the roulade.)
• Starting from a short end, roll the breast up tightly and as you roll, push any stuffing that falls out back into the rolls. Once rolled, slip the pieces of kitchen twine under the roll and tie each piece firmly (spaced about 2 inches apart) to secure the breast from opening while roasting. Trim the ends of the strings. Place the roulade seam-side down on the baking rack and brush the outside with the melted butter. Sprinkle a little extra salt and pepper.
• Roast for 1 hour and 45 minutes to 2 hours, until the internal temperature reaches 155° F on an instant read thermometer. Remove the finished roulade from the oven and cover it with aluminum foil to let it rest for 15 minutes and continue to rise up to a fully cooked temperature. Cut thick slices before serving hot.
• To make the pumpkin bundt cake: Preheat oven to 350° F. Spray a 10-inch bundt pan with baking spray or grease with butter and lightly coat with flour. Whisk the flour, baking soda, pumpkin pie spice, and salt together in a medium bowl; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and oil until combined. Beat in the eggs one at a time, beating each until incorporated before adding the next. After the last egg is incorporated, beat the mixture on medium speed for 15-20 seconds until the batter is smooth and uniform. Beginning and ending with the flour mixture, stir in the flour mixture in 3 additions on low speed, alternating with the pumpkin puree (2 equal additions). Scrape down the sides of the bowl as needed and take care to allow each addition to incorporate before adding the next. Beat the final batter for 5 seconds on medium speed.
• Transfer the batter to the prepared pan and smooth out the top of the batter. Bake for 55 to 65 minutes and test with a long sharp knife or long toothpick for doneness in the center of the cake. Transfer the pan to a wire rack to cool for 15 minutes before inverting the pan onto the rack to release the cake. Allow the cake to cool completely before frosting.
• To make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, whip the cream cheese and butter until completely smooth and no lumps of cream cheese remain. Add the sugar, vanilla, and 2 tablespoons milk to the bowl and on low speed, mix until the sugar is mostly incorporated then increase the mixer speed to medium-high and whip for 10 seconds. If the frosting is not loose enough to run thickly off a spoon, add a little more milk. Pour the frosting over the cake and let it drip down the sides and into the center ring of the bundt cake. Serve immediately or cover and keep at room temperature for up to 2 days.
• Dice the potatoes into ½-inch pieces. Toss the potatoes into a medium (3 quart) saucepan and cover them with cold water - the water should reach about 1-inch above the tops potatoes - and add 1 teaspoon of salt. Cover and bring the water to a boil over high heat. Reduce to a simmer and keep the pan partially covered. Simmer the potatoes for 12-15 minutes until they are fork tender. Drain and cover the potatoes in the colander with a kitchen towel.
• Return the saucepan to the stove and heat it over medium heat to dry it out. Add the milk, butter, garlic clove, remaining salt, and pepper. Once the milk starts to steam and the butter is melted, remove the garlic clove (discard the garlic) and turn the heat down to low.
• Place a food mill (or potato ricer) over the saucepan and pass the hot potatoes through the mill into the milk mixture. Once all of the potatoes are passed through (dont forget to scrape the bottom of the mill!), add the herbs to the pan and stir the potatoes and herbs into the hot milk mixture until the milk is absorbed and the potatoes are smooth and creamy. Season with additional salt and pepper, if needed.
• To make the ice cream: Warm the milk, sugar, 1 cup of the cream, and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the warm milk and add the bean into the warm milk as well. Add in the cinnamon stick as well. Cover, remove from the heat, and let steep at room temperature for 1 hour.
• Over medium low heat, rewarm the milk mixture. With a slotted spoon, remove the cinnamon stick pieces and discard. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top.
• In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks with a ladle, whisking constantly to avoid cooking the yolks, then scrape the warmed egg yolks back into the saucepan.
• Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Put the vanilla bean into the custard and stir until cool over an ice bath. Chill the mixture thoroughly in the refrigerator (overnight is best).
• To make apple pie filling: Melt the butter in a large skillet over medium-high heat. Add the apples, sugar, and cinnamon and toss them around in the butter to coat the apples well with the sugar and cinnamon. Allow the apples to cook for 15-20 minutes, stirring frequently, until most of the liquid has evaporated and the apples start to brown slightly. Remove the pan from the heat and stir in the rum, if using. Allow the apples to cool completely before churning the ice cream base.
• When youre ready to churn, remove the vanilla bean from the ice cream base, rinsing and reserving it for another use (if desired), and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions. Transfer the soft ice cream to a resealable, freezer-safe container and stir in the apples and oatmeal praline until well-distributed. Freeze the ice cream in the freezer for at least 6 hours before serving.
• To make the crust: Measure the flour into a large, wide bowl. Whisk in the sugar and salt. Toss in the butter cubes and coat them all with the flour. Using your first 3 fingers of both hands, mash up the butter into smaller pieces, just bigger than the size of peas. You can also do this with two knives or a strong pastry blender. I prefer using my fingers.
• Once the mixture looks sort of uniform, slightly crumbly, and the butter is broken up, stir in ¾ cup of water with a rubber spatula until the water is absorbed and the dough starts to come together. If the dough is still dry and crumbly, add the remaining ¼ cup of water. Bring the dough together with your hands until it forms a soft and almost loose ball. Divide the pie dough into two pieces, one slightly larger than the other. Youll need the larger piece for the bottom crust. Transfer one piece to a sheet of plastic wrap and mold it into a rectangular shape, about 1-inch thick. Use the plastic wrap to help bring the dough together, if needed. Repeat with the remaining dough. Chill the dough in the refrigerator for at least 2 hours before using.
• To make the filling: In a very large bowl, toss the apple chunks with the lemon juice. Mix the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt together in a medium bowl. Sprinkle the sugar-spice mixture over the apples and toss them well to coat; set aside.
• To assemble the slab pie: Preheat the oven to 375° F. Line the bottom of a 10x15x1-inch baking sheet or similarly sized jelly roll pan with a piece of parchment paper. If your pan is a little smaller than this (as mine was), dont worry - this recipe will still work fine; youll just have a little extra dough leftover.
• Roll out the larger piece of dough on a well-floured surface with a rolling pin into a 18x13-inch rectangle. Transfer the piece to the pan and drape the edges of the dough over the sides of the pan while only gently pushing the dough down into the inside and corners of the pan. Slip the pan into the fridge or freezer while you roll out the second piece of dough into a 16x11-inch rectangle (you want to keep the dough in the pan as cold as possible).
• Remove the pan from the fridge/freezer and pour the apples and the juices over the dough in the pan - it may seem like way too many apples, but they will cook down. Drape the second sheet of dough over the apples. Trim the dough to where both top and bottom edges hang about ¾-inch over the edge of the pan. Seal up the edges tightly with your fingers.
• Brush the top of the dough with the heavy cream or egg wash. Using a sharp knife, slice a whole bunch of 1-inch slits in the top of the dough to allow the steam to escape during baking. Place the whole sheet on a larger baking sheet - there will likely be spillage that youll want to catch on the large pan rather than the bottom of your oven (trust me).
• Bake for 40 to 45 minutes, until the top crust is a nice golden brown and the filling is bubbling through the holes in the crust. Cool the pan on a wire rack for at least 45 minutes before cutting and serving.
• Measure the flour into a large, wide bowl. Whisk in the sugar and salt. Toss in the butter cubes and coat them all with the flour. Using your first 3 fingers of both hands, mash up the butter into smaller pieces, just bigger than the size of peas. You can also do this with two knives or a strong pastry blender. I prefer using my fingers.
• Once the mixture looks sort of uniform, slightly crumbly, and the butter is broken up, stir in a ½ cup of water with a rubber spatula until the water is absorbed and the dough starts to come together. If the dough is still dry and crumbly, add the remaining ¼ cup of water. Bring the dough together with your hands until it forms a soft and almost loose ball. Divide the pie dough in half and transfer one half to a sheet of plastic wrap and mold it into disk, about 1-inch thick. Use the plastic wrap to help bring the dough together, if needed. Repeat with the remaining dough.
• Chill the dough disks in the refrigerator for at least 2 hours before using. You can keep this dough in the fridge for up to a week or up to 2 months in the freezer before using. Roll the dough directly from the refrigerator (do not allow it to come to room temperature - remember you need to keep the butter really cold) or if frozen, allow the dough to rest in the fridge for one day before rolling.
• Whisk the milk, pumpkin, sugars, spices, vanilla, and salt together in a medium saucepan. Bring the mixture to a boil over medium heat and stir in the oats. Turn the heat down to medium-low and continuing stirring the oats for 4 minutes. Turn off the heat, cover the pan, and let the oats sit for another 3 minutes. Give the oatmeal a stir before serving with pecans, maple syrup, or apple butter (or a combination of any of them), if desired.