Butternut Pumpkin Turkey Roulade with Perry Gravy
Cooking and Preparation Time: 2hrs
- 500g boneless, skinless turkey breasts
- 1 small butternut pumpkin
- 2 tablespoon olive oil, divided
- ¼ cup chopped pecans
- ⅛ teaspoon salt + more for seasoning
- 1 ¼ cup chicken stock, divided
- ¼ cup Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
- 2 tablespoons flour
- Preheat oven to 350 degrees. Split pumpkin in half lengthwise, remove seeds. Place on a small baking sheet. Brush with 1 tablespoon olive oil and sprinkle liberally with salt and pepper. Roast until soft, about 45 minutes. Once squash is soft, either mash by hand or place in the food processor to puree. Place once cup of puree in a small bowl, add chopped pecans and ⅛ teaspoon salt. Raise heat on oven to 375 degrees.
- While the squash is cooking, place turkey breast in a large plastic bag. Using a meat tenderizer on the flat side or a rolling pin, flatten out turkey, until about ⅛ inch thick. Repeat with remaining breast.
- Season each breast on both sides with salt and pepper.
- Spread ½ cup of filling on the breast, leaving a ½ inch border around. Roll up, jam roll style and secure every inch or two with bakers twine.
- In a medium oven-proof skillet heat remaining oil over a medium-high heat. Brown turkey on all sides.
- Pour ¼ cup Perry and ¼ cup chicken stock in pan. Place in oven and bake until turkey is cooked through, about 25-30 minutes. Use a meat thermometer to make sure it’s fully cooked, it should read 165 degrees.
- Once turkey is fully cooked, transfer breasts to a plate and cover with foil while you make the gravy.
- In a measuring cup, vigorously whisk COLD chicken stock and flour. Whisk mixture into remaining Perry and stock in skillet. Bring to a boil and then reduce to a simmer until thickened. Season liberally with salt and pepper.
- Slice turkey into one inch pieces and serve with gravy.
Recipe adapted from cookingforkeeps.com