Name: Turkey Roulade
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 40 min
Yield: 4
Cuisine: American
Ingredients: 1 tablespoon unsalted butter; 1 onion, diced; 2 cloves garlic, minced; 8 ounces pork sausage (such as Jimmy Dean®); 1 cup fresh bread crumbs (2 slices bread); 2 tablespoons dried cranberries (such as Craisins®); 1 tablespoon chopped fresh parsley; 1/2 teaspoon dried thyme; 1/2 teaspoon dried sage; salt and freshly-ground black pepper to taste; 1 large egg, lightly beaten; 1 (24 ounce) package turkey breast tenderloins (such as Jennie-O®); salt and freshly-ground black pepper to taste; 1 tablespoon unsalted butter; 1 teaspoon olive oil; 1/4 cup dry white wine; 1 1/4 cups chicken stock or broth, divided; 1 tablespoon cornstarch; 1 teaspoon Dijon mustard

1 Preheat the oven to 350 degrees F (180 degrees C).

2 For stuffing, melt butter in a skillet over medium heat. Add onions and garlic and sauté until softened, 3 to 4 minutes. Add sausage to the skillet, and stir until crumbled and lightly browned, 4 to 5 minutes. Drain sausage, stir in bread crumbs, cranberries, parsley, thyme, sage, egg, salt, and pepper; mix well.

3 Place turkey tenderloins on a cutting board. Butterfly each by cutting lengthwise almost all the way through, but not quite, so they can be opened up like a book to increase the surface area. Cover each tenderloin with 2 sheets of plastic wrap. Using a meat mallet or pounder, flatten to a thickness of about 1/3-inch, and season with salt and pepper.

4 Lay the 2 tenderloins side by side, slightly overlapping the edges, to form 1 large tenderloin, and give it a tap with the meat pounder to seal the tenderloins together. Spread evenly with stuffing, leaving about a 1/3-inch border around the edges.

5 Carefully roll up tightly, jelly roll style, and tie the tenderloin with 4 to 5 pieces of kitchen string to secure and hold together. The roulade can be covered and moved to the fridge at this point to be cooked later if you prefer.

6 Heat butter and oil in an ovenproof roasting pan over medium heat, add tenderloin, and brown on all sides, 8 to 10 minutes. Pour wine and 1 cup chicken stock over the meat; cover the pan.

7 Bake in the preheated oven, basting occasionally, until a meat thermometer, inserted into the center, reads 160 degrees F (71 degrees C), 35 to 45 minutes. Remove turkey from pan, and loosely tent with a piece of aluminum foil for about 10 to 15 minutes.

8 Whisk remaining chicken stock with cornstarch and Dijon, and stir into the pan. Simmer over medium heat, stirring constantly, until thickened, 3 to 4 minutes.

9 Remove strings from turkey tenderloin, and slice into 1/2-inch thick slices. Arrange on a serving platter, drizzle with the gravy, and serve.