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KNSD California Spotlight: Chef Gonzalo Shares a Twist on a Holiday Classic

With a focus on scratch cooking and seasonal ingredients, the culinary team at Vi at La Jolla Village makes eating well easy for residents.

Roasted Turkey Roulade

Serves 6-8

For the Roasted Turkey Roulade:

8 oz Salted Butter, Softened
2 cups Diced Celery
2 cups Diced White Onion
2 cups Diced Fennel
8 oz Italian Pork Sausage
4 tbsp Chopped Parsley
2 tbsp Chopped Rosemary
2 cups Cornbread Stuffing Mix
2 cups Chicken Stock
1 Large Egg
Salt & Black Pepper
1 Raw Turkey Breast (Butterfly & Flatten)

To Serve:

4 oz Cinnamon Butternut Squash Puree
4 oz Blanched Asparagus
3 oz Cranberry Sauce
Micro Greens

Directions:

Mix all ingredients for cornbread stuffing and set aside. Butterfly and pound turkey breast
Stuff turkey breast with cornbread mix, then tie up with kitchen twine
Pan sear turkey breast then roast until fully cooked - 165 degrees Fahrenheit internally
Cool down turkey then slice and serve with cinnamon butternut squash puree and asparagus
Garnish with micro greens

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KNSD California Spotlight: Chef Gonzalo Shares a Twist on a Holiday Classic

Roasted Turkey Roulade

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