- Rachael Ray - https://www.rachaelray.com -

Stuffing Swirl Rolled Turkey Breast with Maple Mustard Gravy and Cheddar-Chive Mashed Cauliflower

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com [1].


For the Mustard-Mustard Gravy:

For the Mashed Cauliflower with Cheddar and Chives:


Preheat oven to 325°F. 

Butterfly the turkey breast cutting into and across but not all the way through the breast and pound to 1/2-inch thick. Season turkey on pounded side with salt and pepper. 

Heat a tablespoon of oil, 1 turn of the pan [3], in a large skillet [3] over medium-high heat, Crumble and brown meat then remove to drain on a paper towel-lined plate. Return pan [3] to heat and add 4 tablespoons butter. Let melt and foam; add apple, onion and celery, and season with salt and pepper. Add herbs and cook to soften, 10 minutes or so. Add stuffing cubes and combine. Moisten stuffing with about 2 cups stock, add toasted walnuts and remove from heat; cool. 

Once cool, add reserved sausage to stuffing and remove bay leaf. Spread stuffing evenly over turkey, stopping an inch from the edges. Wrap and roll turkey then place seam-side down on a rimmed baking sheet [4]. Rub skin with a little-softened butter and season with salt and pepper. Roast about an hour to an hour and 15 minutes until it reaches an internal temperature of 165°F at the center. Let rest. Carve across breast into 3/4-inch slices and serve. 

For the Mustard-Mustard Gravy: Melt butter in a medium skillet [3] or a saucepot [3] over medium to medium-high heat then add the black pepper to toast. Whisk [5] in flour, add cider and let it bubble up. Add stock and thicken a bit. Add Worcestershire, maple syrup and salt, adjusting flavor of your gravy as you work. Remove from heat and stir in mustard for a kick. 

For the Mashed Cauliflower with Cheddar and Chives: Boil cauliflower florets in salted water to tender; drain. Warm the stock in a small pot [3]. For smoother mashed cauliflower, place florets in food processor with EVOO [2] and season with salt and pepper. For a coarser mash, use a potato masher. Stir in cheese, a little nutmeg to taste and chives.