Dinner

Sage Turkey Roulade with Sorghum Glaze

Name: Sage Turkey Roulade with Sorghum Glaze
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 2 servings
Ingredients: 1 boneless, skinless turkey breast half (about 1 lb / 450 g); 3/4 tsp kosher salt, divided, plus more to taste; 1/2 tsp black pepper; 2 tsp olive oil, divided; 6 oz (170 g) cremini mushrooms, very finely chopped; 1 small shallot, minced; 1 garlic clove, minced; 1 1/2 cups (40 g) lacinato kale, stems removed, finely chopped; 1 tbsp chopped fresh sage plus 4 whole leaves; 1 tsp fresh thyme leaves; 1 tbsp (8 g) toasted pecans, finely chopped; 1 tbsp sorghum syrup; 1 tbsp apple-cider vinegar; 1/2 tsp Dijon mustard; 2 medium parsnips (about 200 g), peeled and chopped; 1/2 small celery root (about 150 g), peeled and chopped; 1/4 cup (60 ml) low-fat buttermilk; 1 tsp unsalted butter; 8 oz (225 g) Brussels sprouts, halved; 1/2 cup (120 ml) low-sodium chicken stock; 1/2 tsp cornstarch mixed with 1 tsp water

A butterflied turkey breast is rolled around a savory filling of mushroom duxelles, kale and toasted pecans, seared, then roasted under a glossy sorghum-cider glaze until juicy and burnished. It's sliced into striking spirals over a silky buttermilk parsnip and celery root purée, with charred Brussels sprouts and a deep pan jus.

303calper serving 12gprotein 45gcarbs 12gfat 35min prep 50min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this