Makes 6 servings | COURTESY OF MCC
- 1 sheet puff pastry
- 1 pound turkey meat from turkey breast and/or thigh meat, cut into 1-inch chunks
- 3 eggs
- 1⁄2 cup chicken stock
- 1⁄4 cup Marsala
- 2 tablespoons unsalted butter unbleached all-purpose flour, for the pastry
- 1⁄2 cup celery sliced on the diagonal
- 1⁄2 cup sliced button mushrooms
- 1⁄2 cup Cranberry Chutney (see below), plus more for serving
- fresh parsley sprigs for garnish
Following the instructions on the package, thaw the puff pastry. This will take 30 to 45 minutes, depending on the type of pastry. You should be able to unfold it without it breaking. Set aside.
Pulse the turkey in a food processor until it is the consistency of ground beef. Add 2 of the eggs, the chicken stock, the Marsala, and the butter. Pulse again briefly, until just combined.
Roll out the puff pastry on a floured surface until it is a 12- or 13-inch square. Cover a baking sheet with parchment paper and place the pastry on top.
Form the minced turkey mixture into a log and position it down the center of the prepared puff pastry. Make an indentation down the length of the turkey and place the celery, mushrooms, and cranberry chutney along the indentation. Cover the indentation with the meat, forming a log once again.
Wrap the puff pastry around the turkey, neatly folding the ends and top together, rolling or tucking the edges together, and pinching to seal any gaps. Make the pastrycovered log as round as possible, like a Yule log — try to avoid a flattened version, like a strudel.
Preheat the oven to 450 F. Combine the remaining egg with 1 tablespoon water in a small bowl or cup. Stir well until completely mixed. Brush the roulade with the egg wash, being careful to brush every bit of the exposed pastry.
Bake for 10 minutes at 450 F, then reduce the heat to 375 F. Continue to bake for 30 to 45 minutes longer, until the pastry has risen and is a toasty, golden color and the turkey has reached an internal temperature of 165 F. Generally speaking, once the pastry has cooked, the meat will be cooked, too. Remove the roulade from the oven. Transfer it to a serving platter, using the parchment paper to help you. Allow to rest for about 10 minutes.
Slice and serve, garnishing with the parsley and accompanying with a bowl of extra cranberry chutney.
- 1 1-pound bag fresh cranberries
- 2 navel oranges, unpeeled, cut into 6 wedges and then into thin slices
- 1⁄3 cup golden raisins
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon whole cloves
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon kosher salt
- 1⁄2 cup apple cider
- 1⁄2 cup honey, preferably cranberry honey
- 1⁄4 cup apple cider vinegar
Pour the cranberries into a 2-quart pot. Add the oranges, raisins, cinnamon, cloves, ginger, salt, apple cider, honey, and vinegar. Bring to a boil, and then reduce the heat to low and simmer until the chutney thickens, about 20 minutes.
Remove from the heat and serve warm or, if you prefer, chill and serve cold.