Turkey Roulade and Ham With Bourbon Spice Glaze - FOX 21/27 WFXR Roanoke/WWCW Lynchburg News, Weather

Turkey Roulade and Ham With Bourbon Spice Glaze

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Turkey Roulade

3/4 cup dried cranberries
½ cup Calvados or brandy
4 tbls unsalted butter
1 1/2 c diced onions (2 onions)
1 c (1/2-inch-diced) celery (3 stalks)
3/4 lb pork sausage, casings removed (sweet and hot mixed)
1 1/2 tbls chopped fresh rosemary leaves
3 c herb-seasoned stuffing mix (recommended: Pepperidge Farm)
1 1/2 c chicken stock, preferably homemade
1 extra-large egg, beaten
Kosher salt and freshly ground black pepper
1 turkey breast with skin, boned and butterflied (about 5 pounds)
3 tbls unsalted butter, melted

Preheat oven to 375°F. Place cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside. Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon. Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.) Take a thawed, boneless turkey breast and place skin side down on your cutting board. Using a sharp knife cut open the thinner tenderloin side of the breast. Next, cut into the thicker side of the breast making sure not to cut entirely through the meat. Place plastic wrap over the butterflied turkey breast. Take your meat mallet and pound the meat into an even thickness, roughly 1/2 inch. Season with salt and pepper, as desired. Place your stuffing mixture in the middle of the prepared meat. Spread mixture to a 1/2-inch thickness and leave a 1-inch border on all sides to prevent the mixture from falling out. Start from one end and roll turkey breast. Using butchers twine, tie the roulade in four places, equal distances apart. Cut excess twine. Place roulade on roasting pan and drizzle with olive oil and season once more, as desired. Place roulade in oven for 1 to 1 1/2 hours or until internal temperature reaches 165°F. When roulade is ready, take it out of the oven and let it rest for 20 minutes before serving. Serve roulade by slicing pieces at 1/2 to 1 inch thick.

Ham with Bourbon Spice Glaze

For spice rub:
2 tablespoons plus 2 teaspoons coriander seeds
4 teaspoons cumin seeds
4 teaspoons whole black peppercorns
4 teaspoons paprika
4 teaspoons kosher salt

For glaze:
1/4 cup bourbon
1/4 cup molasses (preferably mildly flavored)
1/2 stick (1/4 cup) unsalted butter

Finely grind all spice-rub ingredients together in an electric coffee/spice grinder. Drain ham and pat dry. Rub ground spices all over ham. Follow directions on ham packaging, whether spiral or whole ham. Make glaze while ham is cooking. Heat glaze ingredients over moderate heat, stirring, until butter is melted. During last 30 minutes of cooking, brush ham with glaze several times. Transfer cooked ham to a platter and cover loosely with foil. Let ham stand 30 minutes to hour before carving. Serve with pan drippings (skimmed of fat).