Christmas Turkey Roulade with Spinach, Apricot and Pistachio in Creamy Mustard Cider Sauce
A festive and original turkey breast roulade filled with sautéed spinach, dried apricots and pistachios, roasted until golden and finished with a silky cider, mustard and herb sauce. Elegant, aromatic, and perfect for a Christmas table.
Ingredients
- 1200 g boneless turkey breast, butterflied for stuffing (skinless, en a sola piece)
- 8 g salt (divided)
- 3 g black pepper (freshly ground, divided)
- 30 ml olive oil (divided)
- 30 g butter (divided)
- 80 g shallot (chopped finely)
- 10 g garlic (chopped)
- 150 g fresh spinach (chopped gruesa)
- 90 g dried apricots (chopped)
- 70 g pistachios (tostados and chopped gruesos)
- 40 g breadcrumbs (finos)
- 4 g fresh thyme (solo the leaves, divided)
- 4 g fresh sage (chopped, divided)
- 250 ml apple cider (without gas)
- 180 ml chicken broth (low sodium)
- 20 g Dijon mustard
- 120 ml heavy cream
- 8 g cornstarch
- 15 ml water (for disolver the maicena)
- 4 g orange zest
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 190 °C / 375 °F. Pat the turkey breast dry and place it on a board. Cover with plastic wrap or parchment and gently pound to an even thickness of about 3/4 inch. Season with 4 g salt and 1/2 teaspoon black pepper.
- 2
2. In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the shallot and cook for 3 minutes. Stir in the garlic and cook 30 seconds more.
- 3
3. Add the spinach and cook for 2 to 3 minutes until wilted and some moisture has evaporated. Stir in the dried apricots, pistachios, breadcrumbs, 1 teaspoon thyme, 1 teaspoon sage, orange zest, 4 g salt, and 1/2 teaspoon pepper. Mix well and remove from the heat. Let cool for 5 minutes.
- 4
4. Spread the filling over the turkey breast, leaving a 2 cm / 3/4 inch border all around. Roll up tightly from the long side to form a roulade and tie with kitchen twine at regular intervals.
- 5
5. Place the roulade in a baking dish. Rub the surface with the remaining tablespoon of olive oil. Roast for 40 to 50 minutes at 190 °C / 375 °F, or until the thickest part reaches 74 °C / 165 °F.
- 6
6. Remove the turkey from the oven, loosely cover with foil, and let it rest for 10 minutes to keep the juices inside.
- 7
7. While it rests, make the sauce. Set the roasting dish over heat if possible, or transfer the pan juices to a skillet. Add the apple cider and chicken broth. Bring to medium-high heat and scrape up the browned bits. Cook for 5 minutes until slightly reduced.
- 8
8. Add the Dijon mustard, heavy cream, remaining thyme, and remaining sage. Stir and cook for 2 minutes over medium heat.
- 9
9. Dissolve the cornstarch in the water and pour it into the sauce. Cook for 1 to 2 minutes, stirring, until silky and lightly thickened. Taste and adjust with salt or pepper if needed.
- 10
10. Remove the kitchen twine from the roulade, slice thickly, and serve with the creamy mustard cider sauce spooned over the top.
Chef tips
For cleaner slices, let the roulade cool for an extra 5 minutes before cutting. Lightly toast the pistachios before chopping for deeper flavor.
Substitutions
You can swap the apricots for dried cranberries or chopped dried figs. If you do not have shallot, use white onion. For a gluten-free version, replace the breadcrumbs with gluten-free breadcrumbs and check that the mustard and broth are suitable.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign inRelated recipes
Christmas Rösti Potato Tree with Spiced Roast Beef, Horseradish Cream, and Red Wine Onions
90 min
Christmas wreath of smashed red potatoes with orange-glazed turkey, chive mascarpone cream, and crunchy hazelnuts
90 min
Christmas tree whole-wheat puff pastry with spiced turkey, caramelized onion, and mild lemon mascarpone cream
75 min
Roasted Coffee, Orange and Chancaca Cola de Mono
35 min
Christmas baked couscous wreath with spiced chicken, dates, pistachios, and warm saffron yogurt sauce
70 min
Christmas Star of Roasted Pumpkin with Rosemary Ricotta, Balsamic Onions and Pecan Crumble
75 min