Veal or Turkey Roulades with Dried Apricot Rosemary Stuffing and Apricot Mustard Sauce

Veal or Turkey Roulades: A Delicious and Versatile Dish

As a busy professional, finding time to cook a delicious and impressive meal can feel like a monumental task. But what if I told you that a truly elegant and flavorful dish can be achieved with relatively simple ingredients and a bit of clever preparation? This recipe for veal or turkey roulades with dried apricot rosemary stuffing and apricot mustard sauce is just that – a perfect blend of sophistication and ease.

I often find myself juggling work deadlines, social engagements, and the need for a healthy, satisfying dinner. This recipe ticks all the boxes. The beauty of this dish lies in its adaptability. You can use either veal or turkey, catering to your dietary preferences and budget. Turkey offers a leaner alternative, perfect for those watching their fat intake, without compromising on flavor. The apricot and rosemary stuffing adds a delightful sweetness and herbaceous aroma that beautifully complements both meats. The apricot mustard sauce is the perfect finishing touch, bringing a touch of tang and richness to the entire dish.

The preparation might seem a bit involved at first glance, but I assure you it's remarkably straightforward. The key is to break down the steps into manageable chunks. I often prepare the stuffing a day ahead of time, which saves me valuable time on the day I’m serving the dish. Pounding the cutlets may seem intimidating, but with a little patience and two sheets of plastic wrap, it’s easily accomplished. The toothpicks ensure that the roulades maintain their elegant shape during baking.

Once the roulades are in the oven, braising gently under foil, you can focus on other tasks, knowing that a masterpiece is slowly unfolding in the kitchen. The final touch, the reduction of the pan juices into a luscious sauce, is incredibly rewarding. The aroma filling your kitchen during the cooking process is intoxicating, promising a truly delightful culinary experience. The result is a dish that is as impressive as it is delicious – perfect for a special occasion or a simple weeknight dinner. Serve this with some roasted potatoes or a simple green salad for a complete and satisfying meal.

Tips for Success

Meat Selection: Veal provides a richer flavor, while turkey offers a leaner option. Both work beautifully in this recipe. Choose the meat that best fits your dietary needs and preferences.

Stuffing Preparation: Making the stuffing ahead of time is highly recommended. This allows the flavors to meld and simplifies the cooking process on the day you plan to serve the dish.

Pounding the Cutlets: Use two sheets of plastic wrap to prevent tearing. Work gently but firmly to achieve an even thickness.

Securing the Roulades: Wooden toothpicks are essential for keeping the roulades neatly rolled. Remove them carefully before serving.

Sauce Reduction: The reduction of the pan juices is crucial for creating a rich and flavorful sauce. Be patient and allow the liquid to simmer until it thickens.

This recipe is a testament to the fact that exceptional meals don't always require hours of complex techniques. With a little planning and attention to detail, you can create a dish that will impress your family and friends, and leave you feeling satisfied and accomplished. It’s a dish that embodies the joy of cooking – transforming simple ingredients into something truly special.

Serving Suggestions

The veal or turkey roulades are incredibly versatile and can be paired with a variety of side dishes. Here are a few suggestions:

• Roasted Potatoes: Simple roasted potatoes with herbs complement the richness of the roulades perfectly.
• Green Salad: A fresh green salad adds a light and refreshing contrast to the hearty main course.
• Asparagus: Roasted or steamed asparagus provides a healthy and elegant side dish.
• Wild Rice Pilaf: A wild rice pilaf adds a nutty and flavorful element to the meal.

No matter what sides you choose, this recipe is sure to be a hit. Enjoy!

Step-by-step

• Preheat oven to 350°F.
• Toast bread with salt and pepper to taste in a shallow baking pan, shaking pan occasionally, 10 minutes, or until golden brown and crisp. Transfer bread to a large bowl and keep oven at 350°F.
• In a 10-inch non-stick skillet cook onion, celery, and rosemary in butter over moderate heat 5 minutes, or until onion is softened. Stir in apricots and 1/4 cup broth and cook until almost all liquid is evaporated, about 2 minutes. Add mixture to bread with salt and pepper to taste and toss until combined well. Let stuffing cool. Stuffing may be made 1 day ahead and chilled, covered.
• In a measuring cup whisk together apricot nectar, mustard, and remaining cup broth and reserve.
• Gently pound cutlets, 1 at a time, between 2 sheets of plastic wrap until about 1/4 inch thick, trying not to make any holes in them. Discard plastic wrap and season cutlets with salt and pepper. Spoon stuffing down a long side of each cutlet, leaving a 1/2-inch border along edge. Roll up cutlets tightly to enclose stuffing and secure top seams, openings at both ends, and any holes with wooden toothpicks.
• Put cornmeal with salt and pepper to taste in a shallow bowl and coat roulades evenly in mixture. In cleaned skillet heat oil over moderately high heat until hot but not smoking and brown roulades 3 minutes. Arrange roulades in one layer in an 8-inch square glass baking dish. Deglaze skillet with wine over moderate heat, scraping up any brown bits, and add to baking dish. Pour reserved nectar mixture around (not over) roulades in baking dish. Cover dish tightly with foil and braise roulades in middle of oven 30 minutes, or until just cooked through. Transfer roulades with tongs to a cutting board and carefully remove wooden picks.
• Transfer liquid in baking dish to a small saucepan and boil until reduced to about 1 cup. Remove pan from heat and whisk in arrowroot and salt and pepper to taste.
• Cut roulades diagonally into 1/4-inch-thick slices and spoon sauce over top.