Having a smaller holiday gathering? This Turkey Roulade stuffed with cranberries, fennel, and our Lactose Free Extra Old Cheddar is a crowd pleasing option (and a lot quicker to make than a big turkey)! There’s a little bit of everything wrapped up in every bite of this delicious roulade.

Recipe Directions

1. Preheat oven to 400° F. Prepare a large baking dish by spraying with oil.
2. In a medium-large pan on medium-high heat add oil, sauté onion, celery and fennel. Once
   onion, celery, and fennel are translucent add apples and cranberries and cook until
   cranberries start to burst.
3. Add maple syrup, thyme, sage and bread to the vegetable mixture and combine until
   bread is softened. Set aside.
4. Carefully butterfly the two turkey breasts and using a meat pounder pound the meat, until
   it is about ½ inch thick. Lay the two turkey breasts one overlapping the other making one
   large piece of meat.
5. Evenly spread stuffing mixture over the turkey breasts and sprinkle with cheese, leaving a
   ½ inch border on all sides.
6. Starting with the smaller side roll the roast up tightly and tie three knots with kitchen
   twine to secure. Season with salt and pepper.
7. Roast in the oven for 35- 45 minutes, lower oven to 350° F and roast for another 10-15
   minutes or until the internal temperature reaches 165° F.
8. Remove roulade from the oven and let rest for 5-10 minutes. Remove twine and cut into slices.
9. Serve hot and enjoy!