Stuffed Turkey Roll
The full flavour of a turkey dinner rolled up in an easy to serve bite.
- Preheat oven to 375°F.
- Stuffing: Render bacon in a frying pan. Transfer bacon to a paper towel; reserve bacon fat in the pan. Once cooled dice bacon and put in a medium bowl. Sauté mushrooms, shallot, garlic, and poultry seasoning in pan with reserved bacon fat until shallot is softened. Add to bowl. Sauté spinach and cranberry sauce in pan until spinach is wilted. Combine with bacon and mushroom mixture, and stir in Parmesan cheese and smoked paprika. Set aside.
- Turkey: Using a sharp knife, butterfly the meat along its natural sectioning creating a more flat piece of meat. Lay two layers of cling wrap over the meat, and use a meat mallet to pound the meat thin, to about ¼-inch thick. Season with salt and pepper.
- Spread stuffing over turkey, leaving a 2-inch border lengthwise on one side. Start from one end and gently roll the meat and stuffing into a log. Use kitchen twine to secure the roll.
- Heat olive oil in a large pan over medium heat. Brown the roll seam side down first. Use tongs to turn the roll to brown on all sides. Transfer roll to a roasting pan. Divide the butter into small pieces and place on top of roll.
- Roast until internal temperature reaches 160°F, about 25 minutes, basting it periodically with the pan juices. Let rest 15 minutes before slicing.