Herb Crusted Turkey Roulade with Chestnut and Olive Stuffing

Nov 14

Ingredients

2 pounds Turkey breast, butterflied

1 cup panko, toasted

¼ cup kalamata olives, minced

1 cup roasted peeled chestnuts, diced

2 bunches parsley, finely chopped (divided)

1 lemon, zested

1 bunch rosemary, leaves picked and finely chopped

1 bunch sage, leaves picked and finely chopped (save 12 leaves)

¼ cup olive oil + ½ cup olive oil (divided)

2 cups butternut squash zoodles

8 prunes, cut in quarters

Preparation:

Preheat the oven to 350 degrees.
Add panko, olives, chestnuts, parsley, and lemon zest to a food processor and pulse to combine.
Lay butterflied turkey breast flat and pat filling evenly into the middle of the turkey, then roll up from cut side to other side.
Using butcher's twine, tie and roll the roast to secure the filling, then drizzle olive oil over the outside, sprinkle salt and pepper and then roll in all the chopped herbs.
In a hot pan, sear the turkey roast on both sides until golden brown, then place in the oven for 20-35 minutes until a thermometer comes out at 165. Allow to rest for 15 minutes for juices to redistribute, then slice into ½ inch rounds.
In a hot pan, heat remaining oil then add 12 sage leaves, allowing them to crisp then remove to a paper towel and add the butternut squash zoodles to the hot pan and season with salt and pepper. Cook until softened but still with texture for about 5-6 minutes. Add the prunes to the zoodles and remove from heat.
On a platter lay the sliced turkey roulade, butternut squash zoodles and prunes, and top with crispy sage leaves.