00:00That's probably in my top three best bites
00:02of Thanksgiving turkey of all time,
00:04and I'm not exaggerating.
00:05It's also going to include our stuffing,
00:09our gravy, and our cranberry, all in one dish.
00:12Roulade means it's going to be stuffed and rolled.
00:15That's what we're gonna do
00:16with these little turkey tenderloins.
00:17You're just gonna kind of butterfly it.
00:19Now at this point, you wanna put it
00:20between a couple pieces of plastic, pound away.
00:22Now we make the stuffing to go inside.
00:25I'm gonna start in the skillet, melt a little butter,
00:26and then I'm gonna go in with my onion and garlic.
00:28Give this a head start,
00:29and then we'll go in with the sausage.
00:30I'm gonna cook this until that sausage is really good
00:33and browned and crumbled.
00:34I've toasted my bread a little bit,
00:36and I'm just tearing it up into like little pieces.
00:38Get all that bread moistened with that fat
00:41that's rendered from the sausage.
00:43Then I'm gonna go in with some fresh thyme
00:45and fresh parsley, and then I'm using dried sage.
00:47This is the iconic smell of the season.
00:51Also what goes in here,
00:52this is where our cranberry comes in.
00:54I think this is a nice touch
00:55because you're getting a little bit of everything
00:56in every bite, which is how you eat
00:58your Thanksgiving feast anyway.
01:00And then one egg.
01:01Egg is gonna bind it so that it holds together
01:03inside the turkey.
01:04Rule it.
01:05Get these all tied up,
01:07and we're gonna get them cooking on the stove,
01:09and in that same pan, the gravy will also form.
01:12We're going in with a little oil and butter.
01:14Once that's good and hot,
01:15go in with our little turkey roulades.
01:18De-glaze it with a little white wine,
01:20and then go in with a little chicken stock.
01:21At this point, I'm gonna cover it.
01:22If you don't have a pan with a lid,
01:24you can just put some foil over it,
01:25and we're gonna move this to the oven.
01:27It's gonna go in at 350 degrees for about 35 minutes.
01:30You want the internal temperature to be 165.
01:33Check this out.
01:34Of course, this has to rest,
01:36so I'm gonna pull these out.
01:37We gotta turn this liquid gold into gravy.
01:40I'm gonna take a little Dijon mustard
01:41and whisk that.
01:42A little more of our chicken stock.
01:45You don't just wanna stir it directly into the hot liquid.
01:47You want to start with cooler liquid,
01:49because we're gonna add some cornstarch,
01:51and cornstarch dissolves better in cold liquid
01:53rather than hot liquid.
01:54And I'm gonna pop this back on the stove
01:56for just a couple minutes to thicken up.
01:58We're gonna platter up our little showstopper here.
02:00Oh my gosh, look how pretty that is.
02:02Your turkey and your stuffing.
02:04I'm just gonna lay this out on a platter
02:06and pour that delicious gravy over the top.
02:08Turkey is juicy.
02:10The stuffing is not dry.
02:12It's mind-blowing.
02:15That's probably in my top three best bites
02:18of Thanksgiving turkey of all time.
02:20And I'm not exaggerating.
