Recipe Detail Page

1. Preheat the oven to 325°F (160°C). Place a baking rack on a baking sheet.

2. For stuffing, add the butter and oil to a large skillet over medium and heat until butter froths. Add onion and celery and sauté until translucent, about 4 minutes. Add chestnuts, seasonings and chicken stock and bring to a boil. Reduce the heat to low and simmer for 2 to 3 minutes. Taste for seasoning and add salt if needed.

3. Put the croutons in a large bowl. Pour the hot vegetable-chestnut-stock mixture over the croutons and mix well. Let sit for 10 minutes to allow stock to be absorbed into croutons, then stir and mash a bit with the back of a wooden spoon. Add egg and thyme and stir to combine. Set aside to cool. (You’ll have just the right amount of stuffing to stuff the roulade. If you’d like more as a side dish, double the recipe and bake half in a small greased baking dish, alongside the turkey, for about 35 minutes.)

4. Lay the butterflied turkey breast skin-side down on a cutting board. Sprinkle the meat with 1 tsp (5 mL) salt and 1 tsp (5 mL) pepper. Evenly spread the stuffing in a ½-inch-thick (1-cm) layer over the meat, leaving a ½-inch (1-cm) border on all sides. Make sure not to mound it. Roll the turkey like a jelly roll (or a burrito, tucking in the ends). Tie the roast firmly with Butcher’s twine every 2 inches (5 cm) to make a compact cylinder.

5. Place the stuffed turkey breast seam-side down on the rack on the baking sheet. Brush with olive oil, sprinkle with a bit more salt and pepper, and roast for 1¾ to 2 hours, until an instant- read thermometer registers 150°F (65°C) in the centre. Tent with foil and allow to rest at room temperature for 15 minutes.

6. For gravy, to a small saucepan over medium-high heat, add the chicken stock and brandy. Bring to a boil then lower to a simmer until mixture is noticeably reduced (about 10 minutes). Stir together cornstarch and water in a ramekin and whisk into sauce. Whisk in mustard and thyme and simmer for 2 minutes more. Turn off heat and whisk in butter. Taste for seasoning.

7. Once turkey has rested, snip and remove all kitchen twine. Slice roulade into nice even pieces and serve drizzled with gravy and Warm Green Lentils (recipe follows). Simple additions to round out the feast include a loaf of crusty sourdough baguette, steamed broccoli and wedges of seasoned hothouse tomatoes.

1. Heat olive oil in a medium sauté pan, add the onion, carrots and parsnips and cook over medium heat for 7 to 10 minutes, stirring often (add a splash of water if the pan gets too dry). Add the garlic and cook for 2 more minutes. Season to taste with salt and set aside.

2. Meanwhile, rinse lentils and place in a medium saucepan with 4 cups (1 L) water. Bring to a boil, then lower heat and simmer uncovered for 20 to 25 minutes, or until lentils are just tender. Drain lentils and season to taste with salt and pepper. Set aside.

3. In a large bowl, whisk together the ¼ cup (60 mL) extra virgin olive oil with mustard, vinegar, salt and pepper. Add the lentils, vegetable mixture and parsley and stir well. Re-taste for seasoning and adjust if necessary.