Squash-Roasted, Bacon-Wrapped Turkey Roulade with Cider Gravy
Turkey breasts gets a flavour boost from a herb stuffing and stays moist thank to a bacon-wrapped exterior. Two roulades are roasted in a halved spaghetti squash which cooks up to be a simple side dish.
Course Main Dishes, Side Dishes
Cuisine Dinner
Prep Time 1 hourhour
Cook Time 2 hourshours
Total Time 3 hourshours
Servings 8people
Calories 471kcal
Author Aimee
Ingredients
1medium onion
1clovegarlic
14rashersbacondivided
3fresh sage leaves
2Tablespoonsbacon greaseor butter
1/2cupdried cranberries
1teaspoonground savory
1/2teaspoonsea salt
1Tablespoonchopped parsley
2turkey breastsboneless, skinless
1large spaghetti squash
1Tablespoonolive oil
Instructions
Peel the onion and the garlic, and cut the onion into quarters. Combine 4 rashers of bacon, onion, garlic, and sage in a food processor and pulse about 10 times until mostly ground together.
Heat bacon grease in a medium sauce pan and add the onion mixture to the pan. Cook, stirring occasionally, for about 8 minutes.
Add cranberries, savory, salt and parsley to the stuffing and cook for another minute or so. Remove from heat and cool completely.
Use a sharp knife to butterfly the turkey breasts open and flatten them slightly with a meat tenderizer or a rolling pin covered in plastic wrap.
Divide stuffing between the two breasts and spread it out evenly. Roll the breasts up, and place them, cut side down onto a board or tray. Wrap each roulade with 4-6 slices of bacon, tucking the ends under the turkey.
Preheat the oven to 400F. Slice the spaghetti squash in half and scoop out the seeds. Place both halves in a large roasting pan and drizzle with olive oil. Roast for 30 minutes. (It's okay to leave the turkey at room temperature while the squash pre-cooks.)
Remove squash from the oven and place the bacon-wrapped roulades into the cavity of the squash. Return the dish to the oven, lower oven temperature to 350F and roast until the internal temperature of the turkey roulade is 155F, about one hour and 30 minutes. Cooking times WILL vary, so be sure to use an instant read meat thermometer and keep an eye on the internal temperature.
Remove roasting tray from the oven and let turkey rest for about ten minutes. This gives you time to warm the gravy and heat any other side dishes. Serve roulade in slices with plenty of cider gravy.