Stuffed Turkey Rolls with Pine Nuts, Caramelized Apples & Onions en Papillote
Cynthia Peters, Owner & Chef, From the Farm Cooking School in Prince Edward County demonstrates how to create delicious stuffed turkey rolls wrapped in Culinary Parchment paper then baked in a Culinary Parchment cooking bag. A simple and smart alternative to cooking a whole turkey this holiday season.
Simplify your turkey tradition this holiday season with a twist on turkey! Bake individual stuffed turkey roll portions in the oven, “en papillote” for a most flavor enhancing result. Opening the Culinary Parchment cooking bag to release the amplified aroma of the fresh sage fused with the turkey is the piéce de résistance.
- ¼ cup (60mL) pine nuts
- 1 tablespoon (15mL) olive oil
- 1 small onion, finely diced
- 1 celery stalk with leaves, finely diced
- 1 small apple, finely diced
- 1 clove garlic, minced
- 1 cup (250mL) Cremini or Shitake mushrooms, finely sliced
- 1 tablespoon(15mL) fresh sage leaves, finely diced
- ¼ teaspoon (1.25mL) salt
- ¼ teaspoon (1.25mL) black ground pepper
- 2 slices whole wheat bread, cut into small cubes
- 1 turkey breast, approx. 1.75 pounds (750g-1kg)
- salt & black pepper
- Culinary Parchment Paper
- Culinary Parchment Cooking Bag
- Preheat oven to 375F (190°C)
- Toast pine nuts in a pan over medium-low until lightly golden, about 5 minutes. (Watch closely as they can burn quickly). Set aside.
- In a large sauté pan, heat oil over medium heat. Add onion, apple & celery until lightly golden brown, about 5-6 minutes. Add garlic and mushrooms. Cook 3-4 minutes. Add sage, salt and pepper. Remove from the heat and place in a medium size bowl.
- Add bread cubes to the vegetable mixture and stir until well incorporated. Set aside.
- Rinse turkey breast and pat dry with paper towels. Discard any bones or skin. Cut into two large pieces, horizontally. Save the tenderloin and set aside.
- Tear off 4 large pieces of Culinary parchment paper. Place two sheets, side by side on your counter. Place one piece of turkey breast on each sheet of paper. Cover with another layer of paper and pound with a mallet (flat end) until about half an inch thick, to create an even layer of breast meat. Repeat with the other half. You should now have two large flat pieces of turkey, ready for the stuffing. Lightly season the breasts with salt and pepper.
- ASSEMBLY: Add pine nuts to the bowl of stuffing and stir. Starting with one piece of turkey, at its widest end, near the bottom, mound a long row of half of stuffing. Keep some space at the ends, so you can tuck them in while rolling. Cut the tenderloin in half horizontally and place one piece on the first stuffing. Roll turkey firmly like a jellyroll, tucking sides in as you go. Move the roll down to the bottom of the paper and start rolling up the turkey roll in the parchment paper until fully wrapped. Twist the ends and fold underneath. Place the roll in a Culinary Parchment cooking bag, fold the end several times and place seam side up on a baking tray. Repeat the same process with remaining piece of turkey and ingredients. (Refer to step-by-step instructional video.)
- Bake 30-35 minutes. Remove from oven. Let rest for at least 10 minutes. Open the cooking bag carefully allowing the hot steam to escape. Remove parchment paper and slice with a bread knife.
Makes 2 servings.
Serve with your favorite wine jelly, or cranberry sauce.
Tip – Pre-wrapping the stuffed turkey roll in Culinary Parchment paper helps to maintain the shape of the roll. Placing the paper wrapped stuffed turkey roll into a Culinary Parchment cooking bag cuts down on cooking time as it creates its own “oven” within an oven. Lining your baking sheet with Culinary Parchment paper helps to keep your sheet clean.
Enjoy! For easy clean-up, simply dispose of the bag in your compost bin.
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