Turkey Roulade with Prune and Pine Nut Stuffing

What do you do if you don’t have a large number of guests to feed for Thanksgiving?  A whole turkey may be too much for your small group, but you still want to serve something festive?  A boneless turkey breast is the perfect answer!  Choose one that still has the skin on.  A half breast for 3-4 people or a whole breast for 4-6 will be just the right amount.  You can find them fresh at New Seasons and Whole Foods.  This dish takes about 1 hour from start to finish, leaving you plenty of time to enjoy your family and friends.

• 1/2 boneless turkey breast, skin on
• salt and pepper
• 1/2 C. fresh parsley, chopped
• 1/2 C. plain bread crumbs
• zest of 1/2 lemon
• 2 T. grated parmesan
• 3/4 C. prunes, chopped
• 2 T. pine nuts, chopped
• 2 T. olive oil, divided
• kitchen twine

Lay the turkey breast out on a cutting board, skin side down.  With a meat mallet, pound the breast until it’s a uniform 1/2 inch thick.  Season liberally with salt and pepper.  In a bowl, combine the parsley, bread crumbs, lemon zest, parmesan, prunes, pine nuts, and 1 T. of the olive oil.  Spread the mixture out evenly on the turkey breast.

Roll the turkey up into a tight log.  Secure it with kitchen twine.  It’s ok if a little of the stuffing spills out.  Use 1 t. of the olive oil to rub on the outside of the turkey breast.  Season with salt and pepper.  Heat the oven to 400 degrees.  In an oven proof skillet, heat the rest of the oil on medium heat.  Brown the roulade in the oil on all sides. About two or three minutes per side.

Put the whole skillet in the oven and roast for 20 minutes.  Remove the roulade from the pan to a cutting board and tent with foil.

Let the roulade rest for 10 minutes.  Remove the twine and slice in 1/2 inch thick slices.

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