This Thanksgiving meal comes together shockingly fast with the help of a multicooker. An herb-roasted turkey breast roulade replaces the traditional whole bird, and its spiral of stuffing studded with cranberries is an equally impressive presentation on the holiday table. A super-savory wild mushroom gravy complements the earthy, nutty flavors in the stuffing. All of the classic flavors are there, and it comes together faster than pumpkin pie!
Prep Time: 30 minutes
Cook Time: 90 minutes
Lightspeed Farro Stuffing:
- 1 1/2 cups farro, rinsed
- 3 cups vegetable or chicken broth
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 3/4 cup dried cranberries
- 1/2 cup pecans, roughly chopped
- 1/2 cup fresh parsley, chopped
- 2 teaspoons fresh thyme leaves
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1 teaspoon fresh sage, finely chopped (or 1/4 teaspoon dried sage)
- 1 teaspoon fresh rosemary , finely chopped (or 1/4 teaspoon dried rosemary)
Herb-Roasted Turkey Roulade:
- 1 boneless turkey breast (about 3-4 pounds), butterflied
- 2 tablespoons olive oil, divided
- 1 recipe of Cranberry Farro Stuffing (prepared as instructed)
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- Salt and freshly ground black pepper
- Kitchen twine for tying the roulade
- 1/2 cup white wine or chicken broth
- 1/2 cup turkey or chicken stock
Flawless Fast Wild Mushroom Gravy:
- 2 cups wild mushrooms, finely chopped (choose a mix for the best flavor)
- 1 small shallot, minced
- 2 cloves of garlic, minced
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups low-sodium vegetable or chicken stock
- 1/2 cup dry white wine (optional)
- 1 tablespoon soy sauce or tamari
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
- 2 tablespoons heavy cream (optional, for richness)
- Fresh parsley, chopped (for garnish)
Cranberry Farro Stuffing:
- Rinse the farro under cold water until the water runs clear. Chop your onion, celery, and carrots to a similar size to ensure even cooking. Measure out your broth, and prepare your herbs and cranberries.
- Set your multicooker to the sauté function and heat the olive oil. Add the onions, celery, and carrots, seasoning them with salt, pepper, garlic powder, sage, and rosemary. Sauté the vegetables for about 5 minutes or until they become slightly tender and the onions are translucent.
- Add the farro to the multicooker with the vegetables and stir for 1-2 minutes, allowing the grains to toast slightly–this will bring a nuttier flavor to the stuffing.
- Pour in the broth and stir to combine. Close the lid of the multicooker and set the valve to the sealing position. Switch the multicooker to the manual high pressure setting and set the timer for 10 minutes.
- Once the cooking cycle is complete, allow the multicooker to release pressure naturally for 10 minutes, then carefully turn the valve to the venting position to release any remaining steam. Stir in the dried cranberries, pecans, fresh parsley, and thyme leaves into the farro mixture. If the stuffing seems dry, you can add a little extra broth to reach your desired consistency.
Herbed Turkey Roulade:
- Preheat your oven to 375°F (190°C).
- Prepare the Cranberry Farro Stuffing according to the recipe and let it cool enough to handle.
- Place the butterflied turkey breast between two sheets of plastic wrap. Use a meat mallet to pound it to an even thickness of about 3/4 inch, then remove the plastic wrap. Season the inside of the turkey breast with half of the olive oil, half of the minced garlic, salt, and pepper.
- Spread 1⁄3 of the Cranberry Farro Stuffing over the turkey, leaving a 1-inch border all around. Roll up the turkey breast tightly, starting from one of the longer sides, to enclose the stuffing. Save the rest of the stuffing to serve on the side.
- Secure the roulade with kitchen twine at 2-inch intervals. Rub the outside with the remaining olive oil, garlic, rosemary, thyme, sage, salt, and pepper. Place the roulade seam-side down in a roasting pan. Pour the white wine and/or broth into the bottom of the pan.
- Roast the turkey for about 1 to 1 1/2 hours, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C), basting occasionally with the pan juices.
- Once cooked, transfer the roulade to a cutting board, tent loosely with foil, and let it rest for 10 to 15 minutes.
Flawless Fast Wild Mushroom Gravy:
- While your turkey cooks, prepare the gravy.
- Set your multicooker to the sauté function. Once hot, add the butter, shallot, and garlic, and saute until they are soft and fragrant, about 2 minutes. Add the wild mushrooms to the pot and cook until they’re browned and their moisture has evaporated, about 5-7 minutes.
- Sprinkle the flour over the mushrooms, stirring well to combine and cook for another minute to get rid of the raw flour taste.
- If using wine, pour it into the pot now and let it simmer for a few minutes until the liquid is reduced by half.
- Switch off the sauté function. Pour in the stock while stirring continuously to mix with the flour and avoid lumps. Add the soy sauce or tamari and thyme leaves.
- Close the multicooker lid and cook on high for 10 minutes.
- Once the cooking cycle is complete, carefully release the pressure manually. Open the lid and switch back to the sauté function to simmer the gravy, allowing it to thicken to your desired consistency. This should take another 5-10 minutes.
- If you wish to add cream, do so now, allowing the gravy to heat through.
- Season with salt and pepper to taste. For a smoother gravy, you can use an immersion blender to puree the gravy directly in the pot.
- Remove the string and slice your roulade into 1/2-inch portions. Arrange on a platter and serve alongside the remaining stuffing and mushroom gravy.