>>So I'm going to make some delicious stuffing for either a chicken roulade or a turkey roulade.

You can do either one with this and it pairs so well with cider.

So what I'm going to do is put about two tablespoons of olive oil in my pan to get nice and hot.

Now, I've got some great aromatics here.

I've got onions, I've got celery and then I'm gonna also use some fresh apple and some herbs.

So let's just start with the celery and the onions.

I have about three ribs of celery here and about a half cup of onion.

So I used a large onion, about half of that.

A medium onion will yield you less so just about a half cup of onion will work great.

Now let's just get that started to stir.

We want to start to sweat these.

You don't have to cook them all the way through because you will be baking the roulade, but I love to just sweat them so that that flavor all comes together.

And then as I add the other ingredients, it absorbs all of those flavors.

(mellow music) Now, let's add a little bit of almond.

I like to use slivered almonds in this because the texture for me is awesome.

You wanna toast this around until those almonds start to get just a little bit of color on them.

Now, in the meantime, let's add a little bit of fresh thyme.

So I'm using about a half teaspoon of fresh thyme leaves.

If you don't have fresh thyme leaves, just use a pinch of rubbed thyme or dried thyme and it will work great.

Ah, I love that smell of thyme.

And then a little rosemary, about a half teaspoon as well.

And these are both fresh.

Again, if you have dried, just a pinch will do.

And I'm adding half teaspoon of poultry seasoning.

Now, poultry seasoning is primarily sage, which is the flavor that I want but I don't want this to be so sage forward that it's a little pungent in my recipe.

I really like the flavor of the poultry seasoning better.

But if you are a sage lover, by all means use sage instead of poultry seasoning.

Now, while that is just kind of simmering up a little bit and those almonds are starting to toast I'm gonna chop up a little bit of Granny Smith apple.

So I have between a third and a half of an apple.

This one was big, so I decided just to use about a third of it.

So I wanna just cut it in slices.

There we go.

And then I'll just chop it up and I leave the peel on.

I think it gives better texture and just more variety in your stuffing.

And of course, if the peel is off the apple, the apple really starts to disintegrate.

So what I want is a little bit of that to happen and a little bit of that texture of the apple as well.

So let's just chop that.

Nice little pieces kind of like this.

So sort of a julienne, but not quite.

Between a chop and a julienne.

I want the almonds to be a little bit toasted before I add the moisture of the apple or the almonds will never toast.

Let's just add that to our pan.

Okay, at this point I'm going to add my bread.

So I have about three to four slices of bread.

I actually use a little wheat and a little white here and I just cut them in tiny cubes.

So what's a stuffing without a little bread.

Let's just pour that in.

And I want to toast that just slightly.

Mm, this is smelling absolutely amazing, just like Thanksgiving or Christmas.

So let's just stir this until that bread starts to toast just a little bit.

I just want it to soak up any moisture that's in the pan.

All right, and at this point I'm actually going to turn off my pan.

The rest of this is going to be made without heat.

So I have a quarter cup of cranberries.

These are dried cranberries that I just soaked in a little hot water.

I'm going to drain these and let them go right in my mixture.

Mm, look how that brightens up.

Let's just give that a little stir around.

There's still a little bit of heat in the bottom of the pan.

The reason that I turn this off is because we're going to add eggs to it and if the heat isn't off, we end up with a scramble.

All right, let's add a little bit of butter.

Four tablespoons.

Well, it's a lot of butter.

Let's add four tablespoons of butter and we're just gonna kind of stir that through.

This really makes the stuffing nice and rich.

Also, it adds to the moisture and the flavor.

Make sure you stir as you add that so that all that bread gets a little bit of that butter.

And then we're going to add a half cup of chicken stock.

Now if this is too moist for you, if you don't like a nice moist stuffing, what you wanna do is add another piece of bread and that will not hurt the recipe at all.

You still have all of those wonderful herbs in there, those great flavors.

So just add another piece of bread or a little bit of panko even just to tighten it up a bit.

And then we're going to add two eggs.

My pan is cooler now because that stock was a little bit cool.

So let's just add the egg right on top and then start stirring through so it doesn't scramble if the pan is hot.

This is really a binding agent, but also of course it's going to keep that chicken nice and moist and that stuffing nice and moist inside.

And I think for this batch, actually, we only need one because it's nice and moist.

So really this is about touch and feel.

If your stuffing is still dry, add another egg.

But today, I used up three pieces of bread that I had that were not quite as dry as sometimes I use, so we needed a little less moisture.

So the last thing I'm gonna do is a little sprinkle of salt and pepper, and I like to keep half salt, half pepper, just mixed by my stove top.

And I'm putting in about a half teaspoon mixed all together.

So a quarter teaspoon salt, quarter teaspoon of pepper.

Remember that your chicken stock usually has some salt in it, so you don't want to over salt this.

All right, now let's just move over here and stuff those turkey cutlets.

For this recipe, I need about two pounds of chicken or turkey cutlets.

Now, I can't tell you exactly how many it will make.

Depends on the size of the breast.

So if you have a large chicken breast, it's going to make less number, but a larger piece.

So just divide your stuffing accordingly.

Now I have a piece of plastic wrap here and I just want to cover on both sides, just like that.

And I'm gonna pound it a little bit so it's a little thinner.

That way it's uniform thickness all the way through.

Okay, so we've got a nice thin piece now of chicken breast and I just want to kind of turn it around to me.

And you pound out each one and then start this process.

But I'm just gonna show you how to make one right now.

So we're gonna take a nice spoonful of that stuffing and we're just gonna roll.

It's just kind of come up over the top.

Just like that.

Now I want to put this breast on a sprayed baking sheet.

I'll pound out the rest of these and get them all ready for the oven.

But what we wanna do is brush this with a little olive oil, just a nice brushing.

And remember don't use this olive oil again once you've brushed the chicken because you've contaminated it.

And then a nice sprinkling of salt and pepper.

You can also, if you want, sprinkle the inside with salt and pepper, but I just don't find it necessary.

If you're a heavy seasoner though, go ahead and sprinkle.

Now I'm going to put these in a 350 degree oven for 20 minutes and then I'm gonna turn it to broil so it gets a nice color on it.

If the chicken is a little bit larger, sometimes it takes about 25 minutes.

So make sure you check the internal temperature.

You also want the inside of your stuffing to be 165.

Doesn't this look amazing?

It gives you the taste of Thanksgiving any time of year and I just love this recipe.

Of course, with cider, it's really great.

Now, this is an American apple cider.

All classic American apples blended and it's beautiful.

(mellow music) Just got a beautiful color.

Mm, really nice.

Now let me get in there and cut this.

Get a little piece.

Oh, this is gorgeous.

Just look at that filling.

Mm, that is so, so good and so delicious with cider.

(mellow music) (piano music)