It’s short-week Monday, hooray! I hope you’re gearing up for Thanksgiving, because in just three short days, the oven mitts come off and the battle begins. Who will win out this year – you, or the Butterball? (Here’s hoping it’s you.) Your dignity, or a fourth slice of pie? (Hint: it’s always the pie.)
Here’s a little secret though, about this turkey-est of holidays: you don’t have to roast a whole turkey on Thanksgiving.
It’s true. It’s not even sacrilege. Not when you make a turkey roulade, instead!
A roulade hits all the high points of the holiday – tender meat, crispy skin, warm stuffing – without any of the lows (like waiting 3 hours for a whole bird to roast, for one). It’ll still feed and please a crowd, but can also be scaled down for a smaller, more intimate gathering. Plus the recipe is from my cookbook (the whole thing cooks on one sheet pan, yipee!), which comes out in just 9 days! Celebrations all around!
With this gorgeous roulade on the table, all you’ll really need to round out a hearty Thanksgiving dinner is some mashed potatoes, gravy and cranberry sauce! And maybe a few slices of pumpkin or pecan pie. Or both. …Probably both.
I know this is a busy week, but check back in periodically — I’ll have a few more recipes up for you before Thanksgiving, and maybe even a giveaway or two! Happy turkey week!