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Roast Turkey Roll Stuffed with Fruit, Nuts and Camembert From Here https://www.metro.ca/userfiles/image/recipes/roti-dindon-farci-fruits-noix-camembert-5421.jpg PT15M PT1H00M PT1H15M
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.
10
5 3 5 5
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 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
Roast Turkey Roll Stuffed with Fruit, Nuts and Camembert From Here

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

Rate this recipe
3 Votes
  • Gluten-free
10
servings
0:15
Preparation
1:00
COOKING
1:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • 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
  • 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
Imprimer ma sélection

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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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