Friday, May 8, 2009

Blackened Turkey Roulade stuffed with Dirty Rice

With it being the off season for turkey these days you can pick a whole bird for little of nothing. For this recipe I chose a bone in turkey breast. Since this isn't my first go at this recipe, cutting it off the bone is fairly easy for me. A boning knife and a little patience is all you need.

1/4 cup canola oil
1/2 lb minced chicken gizzards
1/4 lb minced chicken livers
1 lb turkey sausage
1 cup diced onion
1/2 cup diced celery and carrots
3/4 cups diced green peppers
2 tsp minced garlic
2 bay leaves
2 cup chicken stock
1 Tbsp Creole seasoning
1 Tbsp Worcestershire sauce
4 cups cooked rice(cooled)
1/4 cup minced parsley
Heat oil in a large pan over medium high heat, add minced gizzards, liver and sausage cooking until browned with no pink showing. Add onion thru bay leaves, and cook for another 5-6 minutes. Add stock and loosen caramelized bits on the bottom of the pan,turn heat down and simmer for 5 minutes. Add the remaining ingredients cook until heated and stir in parsley. Remove from heat and cool completely

1 4-4 1/2 boneless turkey breast with skin
2 Tbsp Creole seasoning
Worcestershire sauce
1 12 oz jar roasted red peppers cut into strips
4 Tbsp melted butter
4 Tbsp olive oil
1/4 cup Blackening seasoning
Butchers twine for trussing the bird
Pre-heat oven to 375 degrees. Lay four pieces of plastic wrap roughly the size of your cutting board, two for the bottom and two for the top. Butterfly and cover the turkey with the two pieces of plastic wrap, pound until 1/2 inch thick. Place breast side down on cutting board, season with Creole seasoning and Worcestershire. Lay roasted red pepper strips evenly over turkey. Spread the cooled rice mixture in the middle of the turkey leaving 1/4 inch border around the edges of the turkey. Roll the turkey up over filling maintaining a tight roll using the plastic to keep it tight, use butcher twine to secure it. You can cut the twine into 6 to 8 pieces and bind it one section at a time.
Brush with butter and olive oil mixture and evenly coat with blackening seasoning. This process will result in quite a bit smoke, so turn on the fan and open some windows. Heat a heavy bottom skillet or grill pan over high heat add turkey and cook for two minutes on each side. Remove place in a roasting shallow pan insert an instant read thermometer in the center of the roll. Cook for 40 minutes or until the thermometer reads 155 degrees. Remove and tent for 10 minutes slice and serve. This meal can be stuffed and served with dirty rice or crawfish stuffing.
I always by the whole turkey when I do this meal because I can after I de-bone the breast I save the other parts and bones for later. And there is always stock in my future.


  1. The color on that turkey is beautiful! *Drool*

  2. That dirty rice would be torn up. And you have chicken gizzards and liver in there? You are maximizing flavor!

  3. This is our Thanksgiving dinner. We eat traditional roast turkey in the summer. The breast is ready in no time so I am not in the kitchen long. And after deboning the breast I have bones for stock,what could be better than that.

  4. Wow, never heard of blackened turkey. Good job.

  5. Because its the breast,you can brine it and add additional flavor. And it cooks in no time so you are not stuck in the kitchen all day.