Turkey Roulade with Wild Rice and Rhubarb-Cherry Stuffing

We’re marching toward the Easter holiday with today’s recipe feature – Turkey Roulade with Wild Rice and Rhubarb-Cherry Stuffing. As with yesterday’s meal, you’ll need to do some pre-work, as the stuffing and sauce need to be made ahead of preparing the turkey breast. The big benefit here – you’re not baking a huge turkey so cooking time is roughly one hour – which leaves you more time to enjoy dinner with your family and friends. Be sure to add your favorite side dishes and a delicious white wine to round out your holiday meal. Healthy and joyous eating!

Turkey Roulade with Wild Rice and Rhubarb-Cherry Stuffing (Recipe courtesy Emeril Lagasse)

• 1 boneless turkey breast half, about 3 pounds
• 1/2 teaspoon coarse salt
• 1/2 teaspoon freshly ground pepper
• Wild Rice Stuffing
• 1 tablespoon extra-virgin olive oil
• Rhubarb-Cherry Sauce

Directions:

1. Preheat oven to 400 degrees. Fit a shallow small roasting pan or baking dish with a roasting rack; set aside.
2. Place a piece of plastic wrap on a large cutting board. Place turkey breast flat on plastic wrap. Holding the blade of the knife parallel to the board, about halfway down, slice into the thickest portion of the breast. Cut along the length of the breast, but not all the way through. Unfold so the turkey opens like a book. Remove tough piece of cartilage. Cover with another piece of plastic wrap and pound with a meat mallet to an even thickness of 1/2 inch.
3. Remove top piece of plastic wrap, and place turkey breast skin-side up on bottom piece of plastic wrap. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Turn turkey breast skin-side down on plastic wrap. Season flesh side with remaining salt and pepper; spread stuffing evenly over turkey, leaving a 1-inch border. Starting with one short end, roll into a log, completely enclosing stuffing. Using kitchen twine, tie the roulade at even intervals so that it remains tightly rolled.
4. Rub roulade with olive oil and place on roasting rack. Transfer to oven and roast until golden brown and an instant-read thermometer inserted into the center of the roulade registers 150 to 155 degrees, 45 minutes to 1 hour.
5. Remove from oven and let stand 15 minutes. Transfer to a cutting board, remove twine, and slice into 1/2-inch-thick slices. Serve hot with rhubarb cherry sauce. Serving yield = 6 to 8 servings.