Rolled-Up Turkey Recipe

5 1 1
Rolled-Up Turkey Recipe
Rolled-Up Turkey Recipe photo by Taste of Home
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Rolled-Up Turkey Recipe

Read Reviews
5 1 1
Publisher Photo
Whenever I think of this appealing rolled turkey filled with Mom's moist cornbread stuffing, I can almost smell the aroma of it baking in the oven. It's delicious!
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 2 hours + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 2 hours + standing

Ingredients

  • 1 turkey (12 pounds), deboned and giblets removed
  • 1 cup chopped celery
  • 1 medium onion, chopped
  • 1/2 cup butter, cubed
  • 5 cups cubed white bread
  • 1-1/2 cups coarsely crumbled corn bread
  • 1 teaspoon salt, divided
  • 1/2 teaspoon rubbed sage
  • 3/4 to 1 cup chicken broth
  • 3 tablespoons canola oil
  • 1/4 teaspoon pepper

Directions

Unroll turkey on a large cutting board. With a sharp knife, remove the wings (save for another use). Flatten turkey to 3/4-in. thickness. Cut between the turkey breast and thighs to separate into three sections.
In a large skillet, saute celery and onion in butter until tender. In a large bowl, combine bread and corn bread; add celery mixture, 1/2 teaspoon salt and sage. Stir in enough broth to moisten.
Spoon 2 cups stuffing over turkey breast to within 1 in. of edges. Roll up jelly-roll style, starting with a long side. Tie with kitchen string at 1-1/2-in. intervals. Place on a rack in a large shallow roasting pan.
Spoon 1 cup stuffing over each thigh section to within 1 in. of edges. Roll up jelly-roll style, starting with a short side. Tie with kitchen string; place on a rack in another shallow roasting pan.
Brush turkey with oil; sprinkle with pepper and remaining salt. Bake turkey breast at 325° for 2 to 2-1/2 hours or until a thermometer reads 170°; bake thighs for 1-1/2 to 1-3/4 hours or until a thermometer reads 180°. Stuffing should reach 165°. Let turkey stand for 15 minutes before slicing. Yield: 8 servings.
Editor's Note: Ask the butcher to debone the turkey for you.
Originally published as Rolled-Up Turkey in Taste of Home December/January 2007, p36

  • 1 turkey (12 pounds), deboned and giblets removed
  • 1 cup chopped celery
  • 1 medium onion, chopped
  • 1/2 cup butter, cubed
  • 5 cups cubed white bread
  • 1-1/2 cups coarsely crumbled corn bread
  • 1 teaspoon salt, divided
  • 1/2 teaspoon rubbed sage
  • 3/4 to 1 cup chicken broth
  • 3 tablespoons canola oil
  • 1/4 teaspoon pepper
  1. Unroll turkey on a large cutting board. With a sharp knife, remove the wings (save for another use). Flatten turkey to 3/4-in. thickness. Cut between the turkey breast and thighs to separate into three sections.
  2. In a large skillet, saute celery and onion in butter until tender. In a large bowl, combine bread and corn bread; add celery mixture, 1/2 teaspoon salt and sage. Stir in enough broth to moisten.
  3. Spoon 2 cups stuffing over turkey breast to within 1 in. of edges. Roll up jelly-roll style, starting with a long side. Tie with kitchen string at 1-1/2-in. intervals. Place on a rack in a large shallow roasting pan.
  4. Spoon 1 cup stuffing over each thigh section to within 1 in. of edges. Roll up jelly-roll style, starting with a short side. Tie with kitchen string; place on a rack in another shallow roasting pan.
  5. Brush turkey with oil; sprinkle with pepper and remaining salt. Bake turkey breast at 325° for 2 to 2-1/2 hours or until a thermometer reads 170°; bake thighs for 1-1/2 to 1-3/4 hours or until a thermometer reads 180°. Stuffing should reach 165°. Let turkey stand for 15 minutes before slicing. Yield: 8 servings.
Editor's Note: Ask the butcher to debone the turkey for you.
Originally published as Rolled-Up Turkey in Taste of Home December/January 2007, p36

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BirdWatchinFool User ID: 5929 70552
Reviewed Dec. 10, 2007

"This looks delicious."

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