Roast Turkey Roll Stuffed with Fruit, Nuts and Camembert From Here

Roast Turkey Roll Stuffed with Fruit, Nuts and Camembert From Here
  • 10 servings
  • 0:15 Preparation
  • 1:00 Cooking
  • 1:15 Total Time

Ingredients

Add all
  • stuffing

  • 1/4 cup
    (60 mL)

    chopped pitted prunes

  • 1/4 cup
    (60 mL)

    chopped dried apricots

  • 1/4 cup
    (60 mL)

    golden raisins

  • 1

    Cortland or McIntosh apple, peeled, cored and grated

  • 1

    orange, juice and zest

  • 1

    lemon, juice and zest

  • 1

    shallot, chopped

  • 1/2 cup
    (125 mL)

    pecans, chopped

  • 5 oz
    (150 g)

    camembert cheese from here, rind removed, diced

  • 1 tsp.
    (5 mL)

    cinnamon

  • Salt and freshly ground pepper to taste

  • roast turkey roll

  • 4 1/2 lb
    (2 kg)

    roast turkey roll

  • 1/4 cup
    (60 mL)

    butter, melted

  • 1/4 cup
    (60 mL)

    brown sugar

  • 2 tsp.
    (10 mL)

    cider vinegar

  • 1 tsp.
    (5 mL)

    Dijon mustard

Preparation

Stuffing: Combine all stuffing ingredients and set aside.

Roast Turkey Roll: Preheat oven to 325°F (160°C). Butterfly turkey roll (cut almost in half horizontally and open like a book).

Fill with stuffing, close and tie up with string. Place turkey roll in an ovenproof dish.

In a bowl, combine butter, brown sugar, cider vinegar and Dijon mustard.

Spread over turkey roll. Roast in centre of oven for 1 hour or when thermometer reaches 165°F (74°C).

Baste with pan juices twice while roasting. Place roast on a serving platter, tent with foil and let stand for a few minutes.

Remove fat from pan juices, slice turkey and serve with your choice of vegetables.

Source: Féd. producteurs de lait du Québec

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007