Boned, Rolled, and Tied Turkey

Name: Boned, Rolled, and Tied Turkey
Yield: servings: 10
Ingredients: 1 turkey (12 to 14 pounds); 3 tablespoons extra-virgin olive oil; 1 medium onion, coarsely chopped; 3 medium cloves garlic, minced; 3 tablespoons chopped fresh rosemary, plus 3 large sprigs; 1 tablespoon chopped fresh sage; 1 tablespoon Dijon mustard; 1 pound ground turkey; 1 pound ground pork (you can also substitute ground turkey or chicken); 1 cup dried breadcrumbs; 3 large eggs; 1 cup heavy cream; 3 1/2 teaspoons salt; 1 3/4 teaspoons freshly ground pepper; 1/4 cup maple syrup; Cranberry Compote; Watercress, for garnish

Boned, Rolled, and Tied Turkey was pinched from <a href="http://www.marthastewart.com/318250/boned-rolled-and-tied-turkey" target="_blank">www.marthastewart.com.</a>

"From Chef Todd English, This turkey-preparation method offers satisfying, boneless slices that contain both white and dark meat and savory stuffing, all encased in crisp, maple-glazed skin...."

INGREDIENTS

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1 turkey (12 to 14 pounds)

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3 tablespoons extra-virgin olive oil

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1 medium onion, coarsely chopped

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3 medium cloves garlic, minced

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3 tablespoons chopped fresh rosemary, plus 3 large sprigs

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1 tablespoon chopped fresh sage

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1 tablespoon Dijon mustard

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1 pound ground turkey

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1 pound ground pork (you can also substitute ground turkey or chicken)

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1 cup dried breadcrumbs

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3 large eggs

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1 cup heavy cream

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3 1/2 teaspoons salt

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1 3/4 teaspoons freshly ground pepper

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1/4 cup maple syrup

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Cranberry Compote

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Watercress, for garnish

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