Glazed Turkey Roulade with Cranberry-Orange Sauce*.

Pound the turkey breasts to a thickness of just over 1/2 inch and set aside.

Heat the butter in a medium saucepan and sauté the celery and onions until soft. Pour in the Marsala and cook until reduced by half. Set aside and cool.

In a 2-liter baking dish, combine the celery-onion pecans, mixture, long-grain rice, hominy, spices and eggs; season well with salt and freshly ground pepper.

In a small saucepan, stir through apple cider and maple syrup. bring to a boil and cook over medium heat until reduced by half. Keep warm.

Preheat the stove to 180 °C. Spread enough stuffing on each turkey breast to still roll up. Roll up, then place seam side down in a greased ovenproof dish. Bake in the oven for 25-half hours, brushing a few times with glaze.

In a 1-liter saucepan, combine the sugar, juices, cranberries and Grand Marnier. Bring the mixture to a boil. Reduce the temperature and simmer for 20 minutes. Then blend the mixture in a hand mixer until smooth. Sieve and add to the saucepan again. At a low temperature, stir in the butter in flakes.

Spoon a little of the sauce onto half of each plate form. Dot with the crème fraîche, making patterns with a chopstick. Cut the turkey breasts into 4 pieces per roulade, arrange on the plates.

Tip: Always use aromatic

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