Turkey Roulade 
with Peach and Sage Gravy

Photo by Steven Freeman. Reprinted from Emeril at the Grill, HarperCollins Publisher, New York, © 2009 MSLO Inc. All rights reserved.

Ingredients

• 4 quarts water
• 1 cup packed light or dark brown sugar
• ¾ cup kosher salt, plus more for seasoning roulade
• 1 7-pound whole turkey breast, skin on, deboned
• 4 cups coarse fresh breadcrumbs (from a loaf of French or Italian bread)
• 8 ounces bacon, chopped and cooked until crisp, fat reserved (or substitute olive oil)
• 2 tablespoons unsalted butter, melted
• 2 tablespoons chopped garlic
• ½ cup chopped fresh parsley
• 1 teaspoon Emeril’s Original Essence or Creole Seasoning, plus more for seasoning roulade
• ¼ cup olive oil
• Freshly ground black pepper
• Peach and Sage Gravy (Click here for recipe.)

Directions

1. Combine water, brown sugar, and salt in 2-gallon or larger stockpot, and whisk until sugar and salt have dissolved. Place turkey breast in stockpot and refrigerate for 8 hours.
2. Remove turkey breast from brine, and pat dry with paper towels. (At this point you can proceed with recipe or refrigerate turkey up to 1 day until ready to cook.)
3. Preheat oven to 350° F.
4. Cut three lengths of kitchen twine to 32 inches, and lay across cutting board. Making sure skin is pulled down to cover as much of breast meat as possible, lay turkey breast, skin side down, on top of strings. Cover turkey with parchment paper or plastic wrap, and pound with heavy mallet or bottom of cast-iron skillet until thickest part of breast is no more than 2 inches thick.
5. In large mixing bowl, use rubber spatula to combine breadcrumbs, bacon, ¼ cup reserved bacon fat, butter, garlic, parsley, and Original Essence or other seasoning.
6. Lightly season turkey breast with Original Essence. Pack stuffing mixture tightly into 1-cup measure, and then empty stuffing onto middle of breast. Repeat two more times. Roll breast up as tightly as you can to form a cylinder, and use twine to tie breast together in three places. Snip off extra length of twine. (You can also tie twine vertically around breast, tucking in flaps at ends, if necessary to keep stuffing inside.) Brush olive oil all over roulade, and season lightly with Original Essence, kosher salt, and pepper.
7. Heat large skillet or ovenproof roasting pan over medium-high heat. When hot, place turkey roulade into pan and sear until golden brown on all sides. Transfer pan to preheated oven and cook uncovered until center reaches an internal temperature of 155° to 160°F when tested with instant-read thermometer, 60 to 90 minutes. Remove turkey from oven and let rest for 20 minutes before carving.
8. Remove strings and slice roulade crosswise into ½-inch-thick slices. Serve with Peach and Sage Gravy.

Peach and Sage Gravy

Ingredients

• 2 tablespoons olive oil
• ¼ cup finely minced shallots
• 2 teaspoons minced garlic
• ½ cup white wine vinegar
• 4 cups turkey stock, chicken stock, or canned low-sodium chicken broth
• ¾ cup peach preserves
• 2 tablespoons unsalted butter, at room temperature
• 2 tablespoons all-purpose flour
• ¼ teaspoon salt
• ¾ teaspoon freshly ground black pepper
• ⅟₃ cup fresh sage leaves

Directions

1. Set 2-quart saucepan over medium heat and add olive oil. Once oil is hot, add shallots and garlic and sauté, stirring often, until shallots are fragrant and lightly caramelized, about 1 minute.
2. Add white wine vinegar and cook until nearly completely reduced, about 1 minute.
3. Add stock and preserves, and raise heat to high. While stock is coming to boil, combine butter and flour in small bowl and, using back of spoon, blend to form smooth paste.
4. Add butter-flour paste to stock and use whisk to stir in, making sure it is well incorporated. Bring gravy to boil, season with salt and pepper, and reduce heat to simmer. Cook until gravy has reduced by one quarter, about 20 minutes.
5. Remove pan from heat and add sage leaves to gravy. Allow flavors to steep for about 3 minutes, and then strain gravy. Serve gravy with slices of turkey roulade (click here for recipe).

Just Peach-y!

To add more stone fruits to your diet, we’ve selected a few of our favorite sweet and savory peach dishes.

• Pulled Pork Salad with Peaches and Cilantro
• Rustic Open-Faced Peach Pie
• Quick Spiced Peach Jam
• Peach Soup

Quick Spiced Peach Jam

Total time: 25 to 30 minutes

Ingredients

• 2 tablespoons water
• 2 tablespoons lemon juice
• ¼ teaspoon cloves
• ½ teaspoon cinnamon
• 4 cups cut-up peaches
• 3 cups sugar

Directions

1. Combine water, lemon juice, cloves, and cinnamon in a quart saucepan.
2. Dip the peaches in boiling water for 30 seconds and rinse in cold water. Peel and cut in small pieces into a measuring cup. Add a cupful at a time to saucepan, giving them a quick stir. When all peaches are in saucepan, bring to a boil and cook until soft, stirring frequently. This should take 6 to 8 minutes.
3. Stirring with one hand, add sugar. Stir over moderate heat until boiling. Increase the heat and cook until mixture thickens or measures 220ºF.
4. Pour into hot, clean jars, leaving ¼-inch head space. Wipe rims, put lids on and screw bands firmly, then process in boiling water for 10 minutes. Cool, label, and store in a dark place.

Pulled Pork Salad with Peaches and Cilantro

Prep 25 minutes

Pulled Pork Salad with Peaches and Cilantro. Courtesy of the National Pork Board.

Ingredients

• 8 ounces cooked pulled pork (using lean sirloin), warm or room temperature
• 3 tablespoons rice vinegar
• 1 ½ tablespoons canola oil or other neutral-flavored oil
• 2 tablespoons light brown sugar
• 1 teaspoon ground ginger
• ⅛ teaspoon ground allspice
• Salt and pepper
• 5 ounces mixed salad greens (10 cups lightly packed)
• 1 large peach, pitted and thinly sliced
• ½ small red onion, halved and thinly sliced
• ½ cup coarsely chopped fresh cilantro
• 2 tablespoons sliced almonds, toasted

Directions

1. In small bowl, whisk together vinegar, oil, brown sugar, ginger, and allspice. Season with salt and pepper. Set dressing aside.
2. In a large mixing bowl, combine the greens, peach, onion, and cilantro. Add some of the dressing and toss.
3. Arrange salad on platter or plates and top with pork. Drizzle some of remaining dressing over pork, top with almonds, and serve.

Rustic Open-Faced Peach Pie

Peach pie from 350 Best Vegan Recipes by Deb Roussou © 2012 Robert Rose Inc. Reprinted with permission. All rights reserved.

Ingredients

• 4 cups peach halves in light syrup (1 28-ounce can)
• 8 ounces vegan frozen puff pastry, thawed (1 sheet)
• ⅓ cup raw sugar, divided
• 1 cup chopped almonds
• 2 tablespoons vegan hard margarine
• 1 tablespoon vanilla bean paste
• 1 tablespoon plain soy yogurt or other vegan yogurt
• ¼ teaspoon ground nutmeg
• Pinch of salt

Directions

1. Preheat oven to 400°F.
2. Drain peaches, reserving ¼ cup syrup. Pat peaches dry, lay on a kitchen towel and set aside.
3. On floured work surface, roll out puff pastry to a 16-inch square. Fit into 10-inch glass pie plate, letting pastry corners hang over edges. Refrigerate while preparing filling.
4. Set aside 1 teaspoon raw sugar for topping and place remainder in food processor. Add almonds, margarine, vanilla bean paste, soy yogurt, nutmeg and salt and process for 30 seconds. Scrape down sides and process until fairly smooth, for 30 seconds more.
5. Spread almond mixture in prepared crust, building up mixture a little higher around edges. Place peach halves, cut side down, on top of almond mixture. Press down lightly. Fold corners of pastry over top of peaches, scrunching square pastry to fit in round pan.
6. Bake in preheated oven until almond filling (showing around peaches) looks dry and peaches have a slightly golden color, 45 to 50 minutes. If pastry seems to be browning too rapidly, cover edges with strips of foil. Let cool on rack 10 minutes.
7. Meanwhile, place reserved peach syrup in a microwave-safe bowl and microwave on High until reduced by half, 3 to 4 minutes. Brush syrup over peaches and sprinkle with reserved sugar. Serve warm or at room temperature.

Peach Soup

Peach Soup

• 3 cups peaches, peeled and chopped
• 1 cup nonfat plain Greek yogurt
• 2 tablespoons orange juice
• 1/4 teaspoon vanilla extract
• 1/4 cup sliced almonds, toasted
• Fresh mint or cinnamon

In food processor, combine peaches, yogurt, orange juice (note: adjust amount of orange juice for consistency), and extract. Chill for several hours in refrigerator. Serve topped with toasted almonds and garnish.