Скачать или смотреть PB2 Turkey Roulade by Chef Jason Davis

Bell Plantation's corporate chef, Jason Davis makes a great holiday entree, Turkey Roulade...easy to make, super delicious.

Ingredients
2 slices bacon, chopped
1 cup chopped onion
1 tbsp PB2
1 7 oz. bag of PB Thins, slightly crushed
1 1 teaspoon chopped fresh rosemary
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 1/2 cups fat-free, lower-sodium chicken broth, divided
3 cups chopped peeled Granny Smith apple (about 2 medium)
1/2 cup cranberry sauce with whole cranberries
3 (12-ounce) turkey tenderloins
1 tbsp butter
3 fresh rosemary sprigs
1 tablespoon all-purpose flour
1/2 cup of apple cider

Preparation

1. Preheat oven to 325°.
2. Cook bacon in a large skillet over medium heat 7 minutes or until bacon begins to brown, stirring occasionally. Stir in onion, chopped rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook for 8 minutes or until onion begins to brown, stirring occasionally. Stir in 1 cup broth, apples, PB2, and cranberries. Bring to a boil. Reduce heat, and simmer until liquid evaporates and apples are almost tender (about 15 minutes), stirring occasionally. Remove from heat, and cool slightly. Set aside 1 cup apple mixture.
3. Slice turkey tenderloins lengthwise, cutting to, but not through, the other side. Open halves, laying tenderloins flat. Place each tenderloin between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Discard plastic wrap.
4. Sprinkle remaining 3/4 teaspoon salt and 1/2 teaspoon black pepper evenly over both sides of tenderloins. Spread 1/3 cup apple mixture over each tenderloin and top with PB Thins; roll it up, starting with long sides. Secure about every 2-inches with twine.
5. Heat oil in a large frying pan or Dutch oven over medium-high heat. Add tenderloins; cook 6 minutes, turning to brown on all sides. If use a frying pan, move the browned tenderloins to a roasting pan. Bake at 325° for 25 minutes or until a thermometer inserted in thickest portion registers 165°. Remove tenderloins from pan; let stand 10 minutes. Slice crosswise into 1/2-inch-thick slices.
6. Strain off some of liquid from roasting pan, or use chicken stock. Combine flour and 1/4 cup cooking liquid or chicken stalk, stirring with a whisk until smooth. Return flour mixture and the remaining cooking liquid to the roasting pan or frying pan you browned your turkey roll in. Stir in reserved 1/2 cup apple cider; bring to a boil. Cook for 1 minute or until thickened, stirring constantly. Serve with turkey.