Cookin' With Carol: November, 2008 - NBC 5 Dallas-Fort Worth

Cookin' With Carol: November, 2008

Carol shares her recipe for fresh cranberry sauce and turkey roulade.



    Cookin' With Carol: November, 2008

    Stuffed Turkey Breast Roast (Turkey Roulade), Serves 8

    This dramatic (and delicious!) way to serve turkey is surprisingly easy to make. Try this bird on for size this Thanksgiving.

    2 tablespoons olive oil
    1/2 onion, chopped
    1 stalk celery, chopped
    1/4 cup chopped red bell pepper
    1/4 cup chopped poblano pepper
    1/2 cup chicken broth
    2 cups crumbled cornbread
    1 cup bread cubes
    1 egg
    1 1/2 teaspoons dried sage
    1 boneless turkey breast roast (4 to 5 pounds)
    4 slices bacon

    For the stuffing, heat a large skillet over medium heat. Add oil, onion, celery, red bell pepper, and poblano pepper. Sauté vegetables for 4 to 5 minutes, or until tender, stirring occasionally. Transfer vegetables to a large bowl. Add chicken broth, cornbread, bread cubes, egg, and sage (and salt and pepper to taste, if desired), mixing well. Allow stuffing to cool thoroughly before preparing the turkey roast. Preheat oven to 325°F. Using a sharp knife, butterfly-cut the turkey breast by carefully slicing lengthwise down the center without cutting all the way through to the other side. Run the knife through the thick edges to open the turkey breast even further. Place a piece of plastic wrap on top and using the flat side of a meat mallet, lightly pound out the turkey breast to flatten slightly (remove plastic wrap). Place the prepared stuffing down the center of the turkey breast. Roll the turkey to enclose the stuffing and secure with kitchen twine. Place the rolled, stuffed turkey breast on a rack in a baking pan and cover with bacon slices. Bake [at 325°F] for 1 1/2 to 2 hours, or until stuffing registers 165°F on an instant-read thermometer. Let turkey rest for 10 to 15 minutes before removing kitchen twine and slicing the stuffed roast to serve.

    Roasted Cranberry Sauce, Serves 8

     Here’s a simple, yet very tasty, fresh cranberry sauce for your Thanksgiving feast.

    • 1 (12-ounce) bag cranberries
    • 3/4 cup sugar
    • 1 tablespoon olive oil
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon nutmeg
    • 1 teaspoon orange zest
    • 2 tablespoons orange juice

    Stir together all ingredients in a medium bowl. Spread cranberry mixture on a pan that has been lined with parchment paper or a silicone pan liner (or use a nonstick pan). Roast the cranberries in a preheated 400°F oven for 15 to 20 minutes, or until cranberries are tender. Transfer to a serving dish and cool slightly before serving (or serve chilled).


    Cranberries are also known as “bounce berries” due to the fact that they are rather firm and should bounce when ripe and ready to use in your favorite holiday recipes. Try dropping a cranberry on the countertop and you’ll see how cranberries do actually bounce. If it doesn’t bounce, it is overripe or spoiled and of course, should be discarded.