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Main dish

Little Mozzarella-Stuffed Meatloaves

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Little Mozzarella-Stuffed Meatloaves
Game plan: Heat the tomato sauce while the meatloaves cook
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Loaves:
  • 1½ pounds meatloaf mix (ground beef, pork, and veal)
  • 1 medium onion, grated
  • ½ cup panko (Japanese bread crumbs) or regular dried bread crumbs
  • 1 large egg, beaten
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon whole-grain mustard
  • 2 teaspoons kosher salt
  • ½ teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • Freshly ground black pepper
  • 4 thin slices pancetta (about 1- ounce), optional
  • 4 small squares smoked mozzarella (about 2 ounces total)
Glaze:
  • ¼ cup tomato paste
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 cups marinara sauce, jarred or homemade, hot
Instructions
Special equipment: 4-inch round biscuit cutter, or tuna or other can, top and bottom removed
  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or foil.
  2. Break the meatloaf mixture into a large bowl and use your hands to lightly work in the onion, bread crumbs, egg, parsley, Worcestershire sauce, mustard, salt, Italian seasoning, garlic powder, and pepper until evenly mixed. Take care not to overwork the mixture.
  3. Space the pancetta slices, if using, a few inches apart on the prepared pan and put the cutter on top of 1 piece. Divide the meatloaf mixture into 4 equal portions. Press a piece of cheese into the center and then press the meat around it to enclose it completely. Put a portion in the cutter and press gently so that it covers the pancetta evenly, and makes a neat, flat disk. Repeat with the remaining meatloaf mix to make 4 little loaves. Remove the cutter.
  4. Whisk the glaze ingredients in a small bowl, and then spread about 1 tablespoon of the mixture over the top and sides of each meatloaf. Bake for 10 minutes, then reduce the heat to 325 degrees F. and bake until cooked through, about 15 minutes more. To serve, ladle some hot marinara sauce into the centers of 4 plates, and set the meatloaves on top.

Watch the recipe video here:

Mozzarella Stuffed Meatloaves

Little Mozzarella Stuffed Meatloaves are just what you need. (Follow Gooey for more like this!)

Posted by Food Network on Sunday, December 17, 2017

Dessert

Chocolate Candy Cane Tower

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Chocolate Candy Cane Tower
Giada De Laurentiis' Chocolate Candy Cane Tower is pure holiday magic ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 cups pancake mix, such as Krusteaz
  • ½ cup unsweetened cocoa powder
  • ¼ cup sugar
  • 1 teaspoon pure vanilla extract
  • Vegetable oil, for pan
  • 1½ cups bittersweet chocolate chips
  • Two 8-ounce packages cream cheese, room temperature
  • 4 tablespoons butter, room temperature
  • 1 cup powdered sugar
  • ¾ teaspoon peppermint extract
  • ¼ teaspoon salt
  • ¼ cup whole milk, room temperature
  • 3 candy canes, crushed
  • Mini meringue cookies, for garnish, optional
Instructions
  1. In a large bowl, combine the pancake mix, cocoa powder, sugar, vanilla and 4 cups water. Whisk until just combined -- a few small lumps left is just fine.
  2. Heat a 10-inch skillet over medium heat. Add ½ teaspoon vegetable oil to the pan and swirl to coat evenly. Add about 2 cups of batter to the pan to make the first pancake. Cook for 6 minutes on the first side, adjusting the heat as needed to cook gently without burning. When small bubbles start to burst on the surface, sprinkle over a few chocolate chips and slide the pancake onto a flat plate. Place the pan over the plate and flip the pancake back into the pan. Cook for an additional 2 minutes, then remove the pancake to a wire cooling rack to cool completely. Continue with the remaining batter, going down by about ½ cup or ¼ cup for each pancake. When the pancakes get small enough, feel free to simply flip with a spatula. You should end up with about 8 pancakes.
  3. Place the cream cheese, butter, sugar, peppermint extract, salt and milk in a large bowl. Beat with a handheld mixer on medium speed until fully combined and light and fluffy, 3 minutes. Set aside.
  4. Place the largest pancake on a flat cake stand. Spread some of the frosting over the top of the pancake, leaving a ⅓-inch border on the outside. Sprinkle with some of the crushed candy canes. Continue stacking the pancakes with the frosting and the candy canes, going down in size as you stack. Insert a long skewer through the center of the cake to hold the layers in place. Trim the skewer so that the top is flush with the top of the cake, and cover with more frosting. Decorate with mini meringue cookies on top if desired.

Watch the recipe video here:

How To Make Giada's Chocolate Candy Cane Tower

Giada De Laurentiis' Chocolate Candy Cane Tower is pure holiday magic ?

Posted by Food Network on Tuesday, December 19, 2017

Main dish

Christmas Tree Antipasto Salad

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Christmas Tree Antipasto Salad
This cheery holiday salad is a fun (and delicious!) decorating idea for a party. A trio of lettuces create the evergreen tree, and items from the deli counter and salad bar become an edible garland.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Salad:
  • 5 ounces baby arugula (about 8 cups)
  • 5 ounces baby kale (about 8 cups)
  • 2 Persian cucumbers, halved lengthwise and sliced into half moons
  • 3 heads little gem lettuce, bases trimmed and leaves separated, or the inner leaves of Bibb lettuce
  • ¼ pound thinly sliced Genoa salami
  • Three ¼-inch-thick slices provolone (about 6 ounces)
  • ¼ pound thinly sliced prosciutto
  • 1 cup cheese-stuffed small sweet piquante peppers, such as peppadews
  • ½ cup jarred small whole artichoke hearts (about 8)
  • ½ cup green castelvetrano olives
  • ½ cup kalamata olives
  • ½ cup small whole pepperoncini
  • 6 radishes, tops trimmed
  • ¼ cup chopped toasted walnuts or pecans
  • One 4-ounce goat cheese log
  • 8 ounces ciliegine mozzarella (small balls of mozzarella), halved
White Balsamic Vinaigrette:
  • ½ cup extra-virgin olive oil
  • ¼ cup white balsamic vinegar
  • 1 tablespoon honey
  • Kosher salt and freshly ground black pepper
Instructions
For the salad:
  1. Combine the baby arugula and kale in a large bowl. Arrange the leaves on a very large platter or cutting board in a Christmas tree shape that measures 16 to 18 inches tall, reserving a handful of greens. The platter should be large enough to accommodate a star on top and a trunk on the bottom. Scatter half of the sliced cucumbers over the tree. Arrange a layer of little gem lettuce leaves to create 4 tiers on the tree; use the small inner leaves for the fourth layer at the top of the tree.
  2. Stack the sliced salami and cut out a large star using a 3½-inch star cutter; reserve the scraps. Using the same cutter, cut out 2 stars from 2 slices of the provolone; reserve the scraps. Make a layered meat-and-cheese stack starting with half the salami stars, topped with a provolone star, the rest of the salami, and the second provolone star. Place the star at the top of the tree.
  3. Cut out smaller stars from the provolone scraps and the remaining provolone slice using 1-inch and 1½-inch cutters. Roll up the salami scraps and prosciutto slices into flowers. Arrange the cheese stars, meat flowers, stuffed peppadews, artichoke hearts, both kinds of olives and pepperoncini on the lettuce to form a garland that zig-zags up the tree from the bottom right to the upper left.
  4. Using a bar citrus zester, zest a channel along the equator of each radish so it resembles a tree ornament. Halve each radish vertically and add the pieces to the garland. Scatter the remaining cucumber slices on the leafy parts of the tree and use the reserved greens to fill any gaps in the tree.
  5. Put the nuts on a small plate and roll the goat cheese in them to fully coat. Place the log at the bottom of the tree to form the trunk. Decorate the ground under the tree with the ciliegine mozzarella balls for snow.
  6. For the white balsamic vinaigrette: Whisk together the olive oil, vinegar, honey, ½ teaspoon salt and several grinds of pepper in a small bowl until well combined. Serve on the side.

Watch the recipe video here:

How to Make Christmas Tree Antipasto Salad

Antipasto really is the best part of the meal — especially when it looks like a Christmas tree! ? ? ? #HowToWinTheHolidays

Posted by Food Network on Friday, December 22, 2017

Main dish

My Mama’s Braciole

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My Mama's Braciole
This classic Italian recipe comes from Rachael Ray's mama, and now it can be a staple in your family too!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 slices beef braciole, beef very thinly sliced
  • Coarse salt and black pepper
  • 8 slices prosciutto di Parma
  • 1½ cups plain bread crumbs, eyeball it
  • ½ cup milk, eyeball it
  • ⅔ cup Parmigiano-Reggiano, 3 handfuls
  • 1 small onion, finely chopped
  • ½ cup flat-leaf parsley leaves, a couple of handfuls, chopped
  • 1 cup chopped arugula
  • Plain round toothpicks
  • 2 tablespoon extra-virgin olive oil, 2 turns of the pan
  • 2 cloves garlic, cracked away from skin
  • 2 tablespoons butter
  • 12 crimini mushrooms, finely chopped
  • 2 tablespoons flour
  • 1 cup dry white wine
  • 1 cup beef broth
  • 1 rounded tablespoon tomato paste
Instructions
  1. Season meat with salt and pepper. Top each slice of meat with a slice of prosciutto. In a medium bowl, moisten bread crumbs with milk. Add grated cheese, onion, parsley, arugula, salt and pepper to the crumbs and combine well. Spread a thin layer of stuffing down the center of each beef slice and roll tightly. Fasten rolled meat with plain toothpicks.
  2. Heat a large nonstick skillet over medium high heat. Add oil to a hot pan along with garlic. Set meat into pan and brown on all sides, 6 minutes. Remove the meat from the pan. Add butter to the pan. Add mushrooms to the melted butter. Saute mushrooms 5 minutes. Add flour to the pan and cook 2 minutes. Whisk wine into the flour and mushrooms and scrape up pan drippings. Reduce wine 1 minute, then whisk in beef broth and tomato paste. Set meat back into sauce and reduce heat to medium low. Partially cover pan with a cover left ajar an inch. Simmer meat in sauce 10 to 15 minutes. Transfer beef rolls to a platter, removing toothpicks. Pour pan gravy down over the beef rolls and serve.

Watch the recipe video here:

How To Make Rachael's Braciole

This classic Italian recipe comes from Rachael Ray's mama, and now it can be a staple in your family too!Save the recipe: https://foodtv.com/2LiFkQW

Posted by Food Network on Friday, December 22, 2017

Main dish

Apricot Oat Bars

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Apricot Oat Bars
Fans swear by this "simply scrumptious" 5-Star Apricot Oat Bar recipe from Giada De Laurentiis ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Vegetable oil cooking spray
Filling
  • 1 (13-ounce) jar apricot jam or preserves (about 1¼ cups)
  • 8 dried apricots, chopped into ¼-inch pieces (about ⅓ cup)
Crust
  • 1¾ cups all-purpose flour
  • 1 packed cup light brown sugar
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon fine sea salt
  • ¾ teaspoon baking soda
  • 1¾ cups old-fashioned oats
  • 1 cup (4 ounces) coarsely chopped walnuts
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 egg, at room temperature, beaten
  • 1 teaspoon pure vanilla extract
Instructions
  1. Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.
  2. Filling: In a small bowl, mix together the jam and the apricots. Set aside.
  3. Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.
  4. Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a ½-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.

Watch the recipe video here:

How To Make Giada's Apricot Oat Bars

Fans swear by this "simply scrumptious" 5-Star Apricot Oat Bar recipe from Giada De Laurentiis ?

Posted by Food Network on Tuesday, January 23, 2018

Dessert

Yogurt Creme Brulee with Fresh Fruit and Granola

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Yogurt Creme Brulee with Fresh Fruit and Granola
Forget about cereal and toast because we've got BREAKFAST ? CREME ? BRULEE ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 16 ounces 2-percent Greek yogurt
  • 1 teaspoon pure vanilla extract or ½ vanilla bean, scraped
  • 2 cups fresh berries, such as blueberries, raspberries, blackberries, strawberries or a combination
  • ½ cup granulated sugar, plus more
  • 2 teaspoons fresh lemon juice
  • ½ cup granola
Instructions
Special equipment: Four 8-ounce ramekins, kitchen blowtorch
  1. Mix together the yogurt and vanilla in a medium bowl until combined. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  2. Put the berries in a small saucepan with ¼ cup water, cooking over medium heat until just softened, about 3 minutes. Remove from the heat and add the sugar and lemon juice. Let cool slightly before dividing the mixture among four 8-ounce ramekins.
  3. Sprinkle the granola evenly over the berries and top with the vanilla yogurt, filling to the top of the ramekins. Cover and place in the freezer for 5 minutes.
  4. Remove from the freezer and sprinkle 2 tablespoons of sugar over each ramekin. Using a kitchen blowtorch, caramelize the sugar by slowly sweeping the flame back and forth over the surface of the yogurt. Let the sugar harden, about 2 minutes, before serving.

Watch the recipe video here:

How To Make Bobby's Yogurt Creme Brûlée

Forget about cereal and toast because we've got BREAKFAST ? CREME ? BRULEE ?Watch Bobby Flay on tonight's new episode of #BeatBobbyFlay @ 10|9c!

Posted by Food Network on Thursday, February 8, 2018

Main dish

3-Cheese and Herb Garlic Bread

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3-Cheese and Herb Garlic Bread
3-Cheese and Herb Garlic Bread
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 tablespoons unsalted butter, room temperature
  • 2 cloves garlic, smashed and chopped
  • 2 tablespoons grated Asiago cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons grated Romano cheese
  • 2 tablespoons chopped parsley
  • 1 large baguette, cut into 1½-inch slices on a bias
Instructions
  1. Preheat the oven to high broil. Mix the butter, garlic, Asiago, Parmesan, Romano and parsley in a medium bowl until completely combined. Spoon some of the mixture on one side of the bread slices and put on a baking sheet, butter side up.
  2. Broil until bread is toasted and cheese mixture is bubbling, 3 to 5 minutes. Serve hot.

Watch the recipe video here:

Bring on the cheese ?The recipe: https://foodtv.com/2DJHIiM

Posted by Food Network on Saturday, November 24, 2018

Main dish

Mashed Potatoes

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Mashed Potatoes
Mashed Potatoes
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 pounds golden creamer potatoes, peeled and cut into quarters
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 2 cups heavy cream
  • 3 tablespoons unsalted butter
  • 2 tablespoons chopped chives
Instructions
  1. Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.

Watch the recipe video here:

Recipe of the Day: Tyler's Mashed Potatoes ??? #FeastWeekSave the recipe: https://foodtv.com/2z8eSoj

Posted by Food Network on Monday, November 19, 2018

Cake

Four-Flavor Sheet Pan Pancakes

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Four-Flavor Sheet Pan Pancakes
Bake four kinds of pancakes on one sheet pan -- no flipping required! Preheating the oven to 500 degrees F may seem scary, but it mimics the heat of a hot cast-iron griddle, giving you an instant rise and golden brown color.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 2¾ cups buttermilk
  • 2 large eggs, beaten to blend
  • 1½ teaspoons kosher salt
  • 1½ teaspoons vanilla extract
  • ⅓ cup plus 1 to 2 teaspoons granulated sugar
  • 2¾ cups all-purpose flour (see Cook's Note)
  • 1 tablespoon baking powder
  • 1½ teaspoons baking soda
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons strawberry jam, preferably seedless, warmed
  • ½ cup sliced strawberries
  • ½ cup chocolate chips
  • 1 banana, halved crosswise and thinly sliced lengthwise
  • 2 tablespoons light brown sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons confectioners' sugar
  • Maple syrup and whipped cream, for serving
Instructions
  1. Position the oven rack in the center of the oven and preheat to 500 degrees F. Whisk the buttermilk, eggs, salt, vanilla and ⅓ cup granulated sugar together in a large bowl until completely combined. Whisk the flour, baking powder and baking soda together in another large bowl until completely combined. Fold the buttermilk mixture into the flour mixture with a silicone spatula until just combined (it's OK if there are a few lumps). Reserve 2 tablespoons of batter in small bowl and set aside.
  2. Brush 2 tablespoons butter on a 18-by-13-inch sheet pan and pour in the batter, using a spatula to smooth out the top. Tap the tray on the counter a few times to even out and flatten the batter.
  3. Stir the warmed jam in a small bowl until pourable. Imagine the batter in the pan divided into four sections (2 across and 2 down). Dollop the jam, about 1 teaspoon at a time, over the surface of one section. (You want to see red dots of jam sitting on top of the batter.) Using a toothpick or small skewer, swirl the jam into the batter, making a marbled pattern. Top with sliced strawberries.
  4. Sprinkle chocolate chips over a second section of the batter. Arrange banana slices in a herringbone pattern over a third section of the batter and sprinkle the fruit with the remaining 1 to 2 teaspoons granulated sugar.
  5. Mix the brown sugar, cinnamon and reserved batter together in a small bowl, and dollop, about 1 teaspoon at a time, over the last section of the batter. (You want to see a lot of brown dots sitting on top of the batter.) Using another toothpick or small skewer, swirl the cinnamon mixture into the batter, making a marbled pattern.
  6. Put the sheet pan in the oven and immediately reduce the temperature to 400 degrees F. Bake, rotating the sheet pan halfway through baking, until golden brown and a cake tester inserted into the center of the pancake comes out clean, 18 to 23 minutes.
  7. Brush the pancake with the remaining 2 tablespoons butter and let cool 15 minutes before cutting. Stir together the confectioners' sugar and 1 teaspoon water in a small bowl and drizzle over the cinnamon swirl quadrant.
  8. Serve the pancakes with maple syrup and whipped cream.
  9. Cook’s Note
  10. When measuring flour, we spoon into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Watch the recipe video here:

How to Make Four-Flavor Sheet Pan Pancakes

Forget flipping pancakes for a crowd when you can make the whole batch in a SHEET PAN! ??

Posted by Food Network on Sunday, April 15, 2018

Main dish

Thanksgiving Dinner Turkey Roulade

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Thanksgiving Dinner Turkey Roulade
The many colors and flavors of Thanksgiving dinner are wrapped up in an elegant little roast that will wow your guests, even if it's not a holiday.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • One 5- to 6-pound whole turkey breast, boned and butterflied, skin left on
  • Kosher salt and freshly ground black pepper
  • 1 stick (8 tablespoons) unsalted butter
  • 6 ounces sweet Italian sausage, casings removed and meat broken into small pieces
  • 3 stalks celery, chopped
  • 1 medium yellow onion, chopped
  • 3 tablespoons fresh thyme leaves, chopped
  • 4 cloves garlic, finely grated
  • ¼ cup dry white wine
  • 1 cup low-sodium chicken broth
  • 3 cups herbed stuffing mix, such as Pepperidge Farm
  • 8 ounces sliced cremini or button mushrooms
  • 8 ounces green beans, ends trimmed
  • 12 ounces peeled and seeded butternut squash, cut into 3-by-1/4-by-1/4-inch sticks
  • Nonstick cooking spray, for the rack
  • ⅓ cup dried cranberries
  • Warm gravy, for serving
Instructions
  1. Lay the turkey breast skin-side down on a rimmed baking sheet. Sprinkle the meat with 1 tablespoon salt and 1 teaspoon pepper. Lightly cover with plastic wrap and chill until ready to assemble, at least 1 hour and up to 24 hours.
  2. For the stuffing: Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any large pieces with a wooden spoon, until lightly browned but not fully cooked through, 5 to 6 minutes. Transfer to a large bowl.
  3. Return the skillet to medium-high heat and melt 2 tablespoons of the butter. Add the celery, onion and half of the thyme and garlic and cook, stirring occasionally and scraping up any brown bits, until tender and just beginning to brown, 10 to 12 minutes. Season with salt and pepper. Transfer to the bowl with the sausage.
  4. Return the skillet to medium-high heat, pour in the wine and scrape up any brown bits. Simmer until the smell of alcohol subsides, about 2 minutes. Add the broth and bring to a simmer, then pour into the sausage mixture. Add the stuffing mix and stir to combine. Season with salt and pepper, cover and chill until ready to assemble.
  5. For the mushrooms: Return the same skillet to medium-high heat and melt 2 tablespoons of butter. Add the mushrooms and cook, undisturbed, until they begin to brown in spots, about 3 minutes. Toss and cook on the other side, undisturbed, until browned in spots, about 3 minutes more. Add 1 tablespoon butter, the remaining garlic and thyme and some salt and pepper and continue to cook, tossing occasionally, until browned and very fragrant, about 3 minutes more. Transfer to a small bowl and let cool. Cover and chill until ready to assemble.
  6. For the green beans: Meanwhile, bring a large pot of salted water to a boil and line a plate with a paper towel. Add the green beans to the boiling water and cook until bright green and crisp-tender, about 2 minutes. Scoop out with a slotted spoon and transfer to the lined plate. Let cool. Keep the water boiling.
  7. For the squash: Line a plate with a paper towel. Add the squash to the boiling water and cook until tender but still holding their shape, 5 to 8 minutes. Transfer to the lined plate and let cool. Cover and chill until ready to assemble.
  8. Position an oven rack in the lower third of the oven and preheat to 325 degrees F. Set a rack inside a rimmed baking sheet and coat the rack with cooking spray.
  9. Spread the stuffing over the turkey breast, leaving a 1-inch border around the edges. Gently press the stuffing into the meat to adhere. Position the turkey so that one of the short sides is facing you. Starting 3 inches from the bottom edge, arrange a compact row of cranberries crosswise over the stuffing (maintaining the 1-inch border on the left and right sides). Arrange a compact row of green beans crosswise over the breast, next to but not covering the cranberries. Arrange the mushrooms crosswise over the breast, next to but not covering the green beans. Arrange the butternut squash crosswise over the breast, next to but not covering the mushrooms and ending no further than halfway down the length of the turkey.
  10. Working from the bottom edge, roll the breast up tightly. Tuck in any filling that spills out of the sides once the turkey breast is rolled completely. Tie the roulade tightly with kitchen twine every 2 inches to make a compact log. Tie once more lengthwise to keep the filling secure. Place the roulade seam-side down on the prepared rack and baking sheet. Melt the remaining 2 tablespoons butter, then brush over the roulade. Sprinkle with salt and pepper.
  11. Transfer to the oven and pour 6 cups warm water into the baking sheet. Roast until an instant-read thermometer inserted perpendicularly into the center of the thickest part of the roulade registers 150 degrees F, 3 to 3½ hours (check on the skin after 2 hours and cover with foil once it is deep golden brown). Let sit at room temperature, loosely covered with foil, for 1 hour; the internal temperature will continue to climb and will reach 165 degrees F. Remove the twine, cut into 1-inch slices and serve with warm gravy.

Watch the recipe video here:

Recipe of the Day: Thanksgiving Dinner Turkey Roulade ?? Save the recipe: http://bit.ly/2T0f8hC

Posted by Food Network on Saturday, November 17, 2018