8 turkey breast portions (turkey roulades can be made with a 1 large turkey breast, flattened, or if you can’t find that, you can buy smaller sized turkey breasts in the grocery store that look like chicken breasts), about 2 kg total
1 medium onion, minced
3 stalks of celery, diced
3 Tbsp butter, divided
2 cups poultry broth
2 packages (120 g each) Stove Top stuffing mix turkey
1 package (25 g) Club House turkey gravy mix
salt and pepper, to taste
Per serving (1/8 recipe or 1 roulade with gravy). Excellent source of niacin, vitamin B6, vitamin B12, pantothenate and selenium. Good source of riboflavin and zinc.
Preheat oven to 350 degrees and prepare a baking dish with some water just to cover the bottom, and a tablespoon or so of butter on the bottom.
Prepare your stuffing mix by melting 2 Tbsp of butter in a pan, then adding the celery and onion. Cook for 6-8 minutes until softened.
Add the stuffing mix and poultry broth. Stir until the bread is no longer dry. Remove from the heat and set aside to cool.
Place each turkey breast on a cutting board in between two pieces of parchment paper and pound with a meat mallet to about ¼” – ½” thick.
Spread the stuffing mixture in a thick layer, evenly over the turkey.
Roll each turkey breast with the stuffing, like a jelly roll.
Secure each turkey roulade with kitchen twine or a bamboo pick (which looks like an extra-large toothpick) and place seam-side down in the baking dish.
Use a turkey baster or large spoon to cover each turkey roulade with the liquid/butter mixture from the bottom of the dish, and sprinkle with salt and pepper.
Bake for 45 minutes, basting the roulades occasionally.
Remove from oven and remove enough liquid from the bottom of the dish to use in the gravy mixture in place of the water called for, then cover the dish and let rest for 5 minutes while you prepare the gravy according to package instructions, using the liquid in place of the water
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