Lactose Free Old Cheddar, Fennel and Cranberry Stuffed Turkey Roulade

60+ Minutes

Serves 6-8

Spread the love of cheese!

Lactose Free Old Cheddar, Fennel and Cranberry Stuffed Turkey Roulade

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 Ingredients

  • 2 1lb. turkey breasts, boneless and skinless
  • 1 tbsp. oil
  • 1 small onion, diced
  • 2 ribs of celery, diced
  • ½ fennel, chopped
  • 1 gala apple, chopped
  • ½ cup fresh cranberries
  • 1 tbsp. maple syrup
  • ½ tbsp. fresh thyme
  • 3 fresh sage leaves, sliced
  • 3 slices of leftover white bread, torn into small cubes
  • 1 cup Paradise Island Lactose Free Extra Old Cheddar, grated
  • Salt and pepper to taste
  • Kitchen twine for tying roast

Note: Lactose Free Extra Old Cheddar can be substituted with our regular Extra Old Cheddar.

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!