Rolled turkey breast with couscous stuffing, cranberry sauce, dressing, Christmas stollen, broccoli salad, mashed potatoes, and Royal Riviera pears.
Rolled Turkey Breast with Couscous Stuffing (adapted from Fig and Cherry, original recipe here)
About 3 pounds turkey breast tenderloins
1 cup dry whole wheat couscouse
1 cup grape-cranberry juice
2 T butter
2 small shallots, minced
1/4 cup dried cranberries
1/4 cup raisins
1/4 cup toasted pine nuts
2 T fresh sage, minced
1 tsp lemon zest
2 eggs, lightly beaten
For the topping:
2 T butter
2 T olive oil
1 T honey
1. Use a meat pounder to pound out the turkey to about 3/4-inch thick. Set aside. Preheat the oven to 400 degrees.
2. Make the stuffing. Place the couscous in a large mixing bowl and pour the grape-cranberry juice over it. Let sit while your prepare the shallots.
3. Melt the butter in a skillet and add the shallots. Cook over medium heat for 5-10 minutes, until softened and starting to brown.
4. At this point, the couscous should have absorbed the juice. Add the cooked shallots along with the cranberries, raisins, pine nuts, sage, lemon zest, and eggs. Season with salt and pepper, and stir well to combine.
5. Lay out the turkey in a single layer. Spread the stuffing all over in a thick layer, leaving a bit of a border around the edges. Roll up each piece of turkey as tightly as possible.
6. Spray two glass baking pans with oil. Divide the turkey between the pans, placing it seam-side down so that it does not unroll, and leaving space between each turkey roll.
7. Make the topping. Combine the butter, olive oil, and honey in a small bowl and microwave for about 30 seconds until everything is liquid. Mix to combine and then brush over the turkey.
8. Roast for about an hour, or until the turkey is cooked through. Let rest for about 10 minutes before slicing and serving.
Happy couple! Wine tasting on a trip up to Russian River to celebrate our engagement. :)