Skip the fuss of a whole turkey and get right to the good stuff with this turkey roulade. Don’t be intimidated by the fancy name -- roulade simply means “rolled.” You’ll butterfly and pound out a turkey breast and fill it with a savory stuffing, ensuring the perfect stuffing-to-turkey ratio with every bite.
Our sausage stuffing skips the carb-loaded bread and instead opts for pork rinds. When crushed, pork rinds make an excellent breadcrumb substitute and add a ton of flavor. The stuffing is easy to make ahead of time so all that’s left to do on the big day is stuff, roll, and roast. We chose a classic blend of herbs to season this stuffing, but feel free to add your own twist with different herbs and spices.
While the roulade is incredible, the real showstopper here is the gravy! First, you’ll brown butter in your turkey pan to take advantage of all the flavorful drippings. Browning butter is a simple process -- cook the butter until it take on an amber hue. This usually only takes a few minutes, so keep a close eye on it. A classic gravy is usually thickened with some type of starch, but we skip those carbs and instead employ a seasonal classic -- chestnuts. This time of year, it’s easy to find roasted chestnuts in a jar or can, but feel free to roast your own to make your house smell amazing. You’ll cook them in the brown butter than transfer everything to a food processor. The chestnuts add a nutty flavor and thicken the texture of the gravy.