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If you worry about overcooking or undercooking your holiday turkey, or just don't want to deal with roasting and carving a whole bird, Emeril Lagasse has a wonderful alternative with some Cajun-Creole flair: turkey roulade with andouille-cornbread stuffing. This rolled and stuffed version cooks much faster than a traditional turkey and is really easy to carve. Serve it with his simple pan gravy and your favorite sides.
Pro Tip from Emeril: Bake the extra stuffing in a buttered baking dish at 425°F until heated through and golden brown on top. Serve it with the roulade and gravy because you can never have too much stuffing!
For Rach's Italian-inspired take on turkey roulade, click here.
For the stuffing, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring as needed, until browned, about 3 minutes. Add the onion, green onion, celery, bell pepper and garlic and continue to cook 5 minutes longer, or until the vegetables have softened. Remove from the heat.
Add the crumbled cornbread to a large bowl. Stir in the sausage and vegetables, Creole seasoning, salt, pepper, cayenne and chicken broth. Stir in the melted butter and set aside.
For the turkey roulade, preheat oven to 350°F.
On a large cutting board, place the turkey breast on top of a piece of plastic wrap and cut it so that it opens up into one large flat piece that is the same thickness. Cover with additional plastic wrap and pound to an even thickness of just under ½ inch. (You can have a butcher do this for you, if you prefer.) Remove the plastic wrap from the top of the turkey and season the meat with Creole seasoning, salt and pepper.
Spread an even layer of the stuffing over the turkey breast and roll it up, using the plastic wrap to help keep the roll in place. Tie the roulade in 4 or 5 places to secure it.
Heat a large ovenproof skillet or low-sided saute pan over medium heat and render the bacon until crisp. Transfer the bacon slices to paper towels to drain, reserving the drippings in the pan.
Using a pastry brush, brush some of the bacon drippings all over the roulade and season it lightly on all sides with more Creole seasoning, salt and pepper.
Sear the turkey roulade in the drippings remaining in the skillet over high heat until golden on all sides. Place the rosemary sprigs under the roulade and roast to an internal temperature of 155 to 160°F. Transfer the turkey roulade to a platter or cutting board to rest for about 15 minutes, tented with aluminum foil, and reserve the pan.
Meanwhile, make the gravy. Remove any excess fat from the pan, deglaze with the white wine and allow it to reduce slightly, scraping to loosen any browned bits. Add the turkey broth and cook until reduced slightly to concentrate the flavor.
Combine the butter and flour in a small bowl and stir to form a smooth paste. Spoon some of the hot broth into the bowl, stirring until smooth, then whisk the mixture into the pan and cook until the gravy reduces to the desired thickness and any floury taste is gone. Adjust the seasoning to taste with salt and black pepper. Pour into a gravy boat.
Slice the roulade crosswise and serve drizzled with the gravy and garnished with the crispy bacon crumbled over the top.