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chef rochelle's turkey roulade with brioche and croissant stuffing
Chef Rochelle's Turkey Roulade with Brioche and Croissant Stuffing
November, 2016, Page 112
2 stale croissant rolls, cut into small cubes
¼ loaf stale Pullman brioche, cut into small cubes
1 extra-large egg, beaten
1½ cup chicken stock
1 cup thinly shaved shallot rings
5 cloves garlic, peeled and chopped
¼-½ cup honey
¼-½ cup toasted cumin seeds
Lemon salt and white pepper to taste
1 full turkey breast (both sides of one bird), divided into 2 breast pieces
1 tablespoon kosher salt
1 tablespoon orange zest
1 tablespoon lemon zest
1 tablespoon minced fresh parsley
1 teaspoon freshly ground black pepper
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
1 teaspoon minced garlic
Thanksgiving turkey a la Chef Rochelle Daniel is a masterpiece of flavor and a feast for the eyes. Her turkey roulade pairs well with both reisling and pinot noir varietals.
Prepare stuffing by adding all ingredients to a large mixing bowl and gently mixing until blended. Set aside.
For sous vide roulade, set the cooker to 145 degrees. Butterfly each turkey breast and, with skin-side down, pound the breasts as thin as possible without breaking the flesh. Season the inner side of each breast with salt, orange zest, lemon zest, parsley, pepper, thyme, rosemary and garlic. Add a layer of stuffing to each breast, about ¼-½ inch thick.
Create a work surface with enough plastic wrap to cover a breast entirely. Make sure the plastic is taut and wrinkle-free. Place the first breast, skin-side down, on the plastic. Pull the plastic over the breast in preparation to roll into a roulade. The goal is to create a compact cylinder. Next, hold the edges of the turkey roulade and pull plastic to create a cylinder. Roll four times. Tie the plastic ends into a knot as close to the roulade as possible. Use a toothpick to poke a few holds to release trapped air. Place roulade in a zip-lock bag. Gently lower the bag into the water bath. Clip the bag to the side of the sous vide bath. Set timer and simmer for 3 hours or until internal temperature reaches 150 degrees. When done, remove roulade from the water. Carefully cut open the plastic wrap. Pat dry with paper towels. To finish, either sauté in olive oil on high until crisp or bake at 500 degrees for about 10 minutes.
To bake in the oven, preheat oven to 375 degrees. Create roulades by following the directions in the sous vide instructions. Heat olive oil on medium-high in a large sauté pan. When hot, sear roulades on all sides. Remove and place on a roasting rack and pan. Roast for approximately 60 minutes, or until internal temperature reaches 150 degrees.
For sous vide or baking, slice roulade into equal portions and serve immediately.
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