Tuesday, January 18, 2011

All kinds of yummy!

Tonight I'm making something delicious that I credit completely to the very food-smart folks over at Cooking Light Magazine. It's this Apple and Cranberry Turkey Roulade, but I use chicken breasts instead and I don't prep it 24 hours ahead of time and I also don't make it in a dutch oven because I don't have one and I don't make the fancy-schmancy gravy at the end and.....Well ok so I make a lot of changes, but I still give the credit to Cooking Light for the basic idea. Folks this is fantastic, tasty food right here. Anything that combines rosemary, apples, and cranberries all wrapped up in hot yuminess is a winner for me. Probably mostly because I'm a bit obsessed with rosemary and I do confess that sometimes I'll put it in multiple things served together at one meal. Over-kill? Nope! Where has rosemary been hiding for most of my life? It's glorious!
Anyways- I should go prep said meal since my tired hubby is excited to have this on the table tonight after his long day and dumb after-work meeting.

Here's their recipe- change as you like. Like I said, I use chicken breasts instead and pound them flat then roll them up with the stuffing inside and secure the seams with toothpicks. I bake them in a glass dish in the oven (omitting the step of frying them first on the stove) instead of doing the whole dutch oven thing. I do save some of the apple mixture but I don't make it into gravy like the last step says to. These were my ways of simplifying the thing and it still turned out deeee-licious :)


  • 2  slices center-cut bacon, chopped
  • 1  cup  chopped onion
  • 1  teaspoon  chopped fresh rosemary
  • 1  teaspoon  salt, divided
  • 3/4  teaspoon  freshly ground black pepper, divided
  • 1 1/2  cups  fat-free, lower-sodium chicken broth, divided
  • 3  cups  chopped peeled Granny Smith apple (about 2 medium)
  • 1/2  cup  dried cranberries
  • 3  (12-ounce) turkey tenderloins
  • 2  teaspoons  canola oil
  • 3  fresh rosemary sprigs
  • 1  tablespoon  all-purpose flour


1. Preheat oven to 325°.
2. Cook bacon in a large skillet over medium heat 7 minutes or until bacon begins to brown, stirring occasionally. Stir in onion, chopped rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook for 8 minutes or until onion begins to brown, stirring occasionally. Stir in 1 cup broth, apples, and cranberries. Bring to a boil. Reduce heat, and simmer until liquid evaporates and apples are almost tender (about 15 minutes), stirring occasionally. Remove from heat, and cool slightly. Set aside 1 cup apple mixture.
3. Slice turkey tenderloins lengthwise, cutting to, but not through, the other side. Open halves, laying tenderloins flat. Place each tenderloin between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Discard plastic wrap.
4. Sprinkle remaining 3/4 teaspoon salt and 1/2 teaspoon black pepper evenly over both sides of tenderloins. Spread 1/3 cup apple mixture over each tenderloin; roll up jelly-roll fashion, starting with long sides. Secure at 2-inch intervals with twine.
5. Heat oil in a large Dutch oven over medium-high heat. Add tenderloins; cook 6 minutes, turning to brown on all sides. Add remaining 1/2 cup broth and rosemary sprigs; bring to a boil. Cover and bake at 325° for 25 minutes or until a thermometer inserted in thickest portion registers 165°. Remove tenderloins from pan; let stand 10 minutes. Slice crosswise into 1/2-inch-thick slices.
6. Strain cooking liquid through a fine mesh sieve over a bowl; discard solids. Combine flour and 1/4 cup cooking liquid, stirring with a whisk until smooth. Return flour mixture and the remaining cooking liquid to pan. Stir in reserved 1 cup apple mixture; bring to a boil. Cook for 1 minute or until thickened, stirring constantly. Serve with turkey.

1 comment:

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