Turkey Roulade with Apple Cider Gravy
1 (2 1/2-pound) skinless turkey breast, butterflied
1/2 cup dried cranberries
2 tablespoons canola or olive oil, divided
1/2 large onion, diced (about 1 1/2 cups), plus 1 cup sliced onion
2 large garlic cloves, minced
5 slices day-old whole-wheat bread, crusts removed, cubed (about 2 1/2 cups)
1/3 cup lightly toasted chopped pecans
2 tablespoons plus 2 teaspoons fresh crumbled sage or thyme, (or 3 teaspoons dried), divided
1 1/2 cups low-sodium chicken broth, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup apple cider (I used apple juice)
1 teaspoon cornstarch dissolved in 1 tablespoon cold water
Special equipment: kitchen twine
If your butcher has not already done so, take the turkey breast & butterfly it by cutting in half horizontally. Then, place the turkey breast between two sheets of plastic wrap and pound down until it is an even thickness of 3/4 inch.
Place 2 tsp. oil in a large skillet over medium heat. Add in diced onions & cook until they are golden brown, approximately 12-15 minutes, stirring occasionally. Add garlic & cook an additional 2 minutes. Add in bread, cranberries, pecans, 2 tbsp. fresh or 2 tsp. dried sage or thyme, & 1/2 to 3/4 cup chicken stock, depending on consistency of stuffing. Mixture should be moist, but not wet. Over low heat, cook stuffing for 2-3 minutes. Remove from heat & allow to cool slightly.
Meanwhile, using the remaining chicken stock, onions & juices from the roasting pan, make the gravy. In a medium saucepan add all the chicken stock, juices & onions from roasting pan, apple cider or juice, 1/2 cup chicken stock, apple cider vinegar, & remaining sage or thyme. Bring to boil and cook for approximately 10 minutes, while the turkey is resting, until liquid is reduced by 1/3. Then slowly add the cornstarch slurry & cook for 3 minutes. The gravy will be the thickness of an au jus, not thick like most gravy.