Squash-Roasted, Bacon-Wrapped Turkey Roulade with Cider Gravy
1 medium onion
1 clove garlic
14 rashers of bacon, divided
3 fresh sage leaves
2 Tbsp bacon grease or butter
1/2 cup dried cranberries
1 teaspoon ground savory
1/2 teaspoon sea salt
1 Tbsp chopped parsley
2 boneless, skinless turkey breasts
1 large spaghetti squash
1 tablespoon olive oil
Directions:
1. Peel the onion and the garlic, and cut the onion into quarters. Combine 4 rashers of bacon, onion, garlic, and sage in a food processor and pulse about 10 times until mostly ground together.
2. Heat bacon grease in a medium sauce pan and add the onion mixture to the pan. Cook, stirring occasionally, for about 8 minutes.
3. Add cranberries, savory, salt and parsley to the stuffing and cook for another minute or so. Remove from heat and cool completely.
4. Use a sharp knife to butterfly the turkey breasts open and flatten them slightly with a meat tenderizer or a rolling pin covered in plastic wrap.
5. Divide stuffing between the two breasts and spread it out evenly. Roll the breasts up, and place them, cut side down onto a board or tray. Wrap each roulade with 4-6 slices of bacon, tucking the ends under the turkey.
6. Preheat the oven to 400F. Slice the spaghetti squash in half and scoop out the seeds. Place both halves in a large roasting pan and drizzle with olive oil. Roast for 30 minutes. (It’s okay to leave the turkey at room temperature while the squash pre-cooks.)
7. Remove squash from the oven and place the bacon-wrapped roulades into the cavity of the squash. Return the dish to the oven, lower oven temperature to 350F and roast until the internal temperature of the turkey roulade is 155F, about one hour and 30 minutes. Cooking times WILL vary, so be sure to use an instant read meat thermometer and keep an eye on the internal temperature.
8. Remove roasting tray from the oven and let turkey rest for about ten minutes. This gives you time to warm the gravy and heat any other side dishes. Serve roulade in slices with plenty of cider gravy.
Cider Gravy
2 cups turkey stock
1 cup fresh apple cider
2 sage leaves
2 Tbsp salted butter, cubed and cold
1/4 tsp fresh ground pepper
Combine turkey stock, apple cider and sage leaves in a medium saucepan and bring to a boil. Gently boil, stirring occasionally, for about 15 minutes until the sauce is reduced and thickened slightly. Remove sage leaves and discard. Using a whisk, drop in cubes of cold butter and whisk to incorporate.The sauce will take on a rich sheen. Add pepper and remove from heat. Pour gravy into a small jug and keep hot until ready to serve.
