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Ingredients

• 2 teaspoons  extra-virgin olive oil
• 1 cup  finely chopped onion
• 1/2 cup  finely chopped celery
• 2 cloves  garlic, minced
• 1/2 cup  fresh whole-wheat breadcrumbs
• 3 tablespoons  chopped fresh parsley
• 1 tablespoon  chopped fresh thyme, or 1 teaspoon dried
• 1 1/2 teaspoons  chopped fresh sage, or 1/2 teaspoon crumbled dried (not ground)
• 1/4 teaspoon  salt, or to taste
•   Freshly ground pepper, to taste
• 1 2-pound  boneless turkey breast half
• 1/4 teaspoon  salt, or to taste
•   Freshly ground pepper, to taste
• 4 teaspoons  extra-virgin olive oil, divided
• 1 cup  apple cider
• 1/2 cup  reduced-sodium chicken broth
• 1 cup  onion, coarsely chopped
• 2 cloves  garlic, crushed and peeled
• 8 sprigs  fresh thyme, or 1 teaspoon dried
• 4 teaspoons  cornstarch
• 2 tablespoons  water
• 1/4 cup  reduced-fat sour cream
• 1 1/2 teaspoons  Dijon mustard
• 1 teaspoon  lemon juice

Description

When A Whole Bird Is Just Too Much--time And Effort, As Well As Size--there Is A Quicker, Simpler Way: What's Known In French Cuisine As A Roulade. Using A Boneless Turkey Breast, Butterflied And Flattened, You Can Serve A Beautiful Spiral Of Juicy Me

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