Turkey Rolls with Cranberry Sauce

Are you looking to offer a main dish that’s not as intimidating as roasting a full bird?

You’re in luck! Turkey Rolls with Cranberry Sauce (stuffed with spinach) not only makes a beautiful presentation but is guaranteed to please your guests.

You can also make them in advance of the big day and store them in the fridge.

Be sure to keep them wrapped in twine during storage.

Enjoy!

Turkey Rolls with Cranberry Sauce

If you are looking to offer a main dish that's not as intimidating as roasting a full bird, Turkey Rolls with Cranberry Sauce (stuffed with spinach) not only makes a beautiful presentation but is guaranteed to please your guests.

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Course: #Holiday, Dinner

Cuisine: American

Keyword: #glutenfree, #turkey

Prep Time: 25 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 4 servings

Calories: 425kcal

Ingredients

• 1 1/2 tsp Extra Virgin Olive Oil
• 4 cups Baby Spinach organic
• 2 lbs Turkey Breast organic
• 1/2 cup Goat Cheese crumbled
• Sea Salt & Black Pepper to taste
• 1/2 cup Vegetable Broth organic, low-sodium
• 2 cups Cranberries frozen, diced
• 1 Navel Orange juiced
• 1 tbsp Raw Honey
• Maple Syrup to taste, if desired
• Twine

Instructions

• Preheat oven to 425 degrees F.
• Heat olive oil in a skillet over medium heat.  Add baby spinach and saute until wilted and remove from heat.
• Use a meat mallet or a heavy frying pan to pound the turkey breasts into a thin layer.  This will make them easier to roll.
• Place a large piece of parchment paper across your working space.  Cut 8 long strings of twine and lay them in pairs across the paper, about 1 inch apart.  Place each turkey breast across two pieces of twine and season with sea salt and black pepper.
• Spread the goat cheese across each turkey breast leaving a 1/2 inch border all the way around.  Top the goat cheese with spinach.  
• Roll each turkey breast starting with the edge closest to you, and tightly roll up each breast.  Once each one is rolled, tie the twine around it into a tight knot.  Trim the excess twine and discard.  Season with salt and pepper again.
• Add organic low-sodium vegetable broth to a baking dish so that it covers the bottom.  Set the rolled turkey breasts inside.  Place in the oven for 35-45 minutes or until cooked through.  If you have a meat thermometer, it is cooked when it has reached an internal temperature of 160 degrees F.
• Meanwhile, start the cranberry sauce by combining cranberries, the juice of a navel orange and honey in a saucepan.  Place over medium heat and stir occasionally for 15 minutes or until berries burst and the sauce thickens.  Reduce to low heat and cover until ready to serve.  
  **You may need to add a small amount of water if the sauce becomes too thick.
  **Depending on taste, you may add extra honey and/or maple syrup for extra sweetness.
• Remove turkey rolls from the oven and allow to rest for 10 minutes.
• Remove twine with scissors and slice the rolls into 2 inch thick medallions.
• Drizzle with cranberry sauce and serve.

Notes

May be prepared in advance and stored in the fridge.  When ready to serve, remove from fridge and allow to sit at room temperature 15 minutes; then warm in the oven.

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