Name: Turkey Roulade with Cider Sauce
Cook time: 1 1/4 hr
Total time: 3 hr
Yield: Makes 4 servings, with leftovers
Ingredients: 2 cups diced (1/4 inch) firm white sandwich bread (from 4 slices); 1 cup dried cranberries; 1/2 cup water; 1/2 cup diced (1/4 inch) celery; 1/2 cup finely chopped onion; 1 teaspoon finely chopped garlic; 2 teaspoons finely chopped fresh sage; 1 1/2 teaspoons salt; 3/4 teaspoon black pepper; 1/2 stick (1/4 cup) unsalted butter at room temperature plus 1 tablespoon melted; 1/2 lb chicken livers, trimmed; 1 large egg; 1/4 cup whole milk; 1 (4 1/2- to 5-lb) boneless turkey breast half with skin; 1/2 cup medium-dry Sherry; 1/3 cup soy sauce; 2 whole cloves; 1 Turkish or 1/2 California bay leaf; 1 1/4 cups apple cider (preferably unfiltered); 1 tablespoon cornstarch; kitchen string; heavy-duty foil; an instant-read thermometer

Turkey Roulade with Cider SauceRoland Bello

Even if you love dark meat, you won't be disappointed with this easy alternative to serving a whole turkey. Roasting the turkey breast at high heat for a short time locks in tons of meaty juice, and the filling combines stuffing and cranberry sauce in one dish. Pan juices, whisked together with apple cider, top it all off.

Cooks' notes:

•For the chicken livers, you can substitute 1 cup bottled peeled cooked chestnuts, rinsed, drained, and chopped.
•Stuffing can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.
•Turkey breast can be butterflied 1 day ahead and chilled, wrapped in plastic wrap, on a tray.

Recipe notes

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