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Le Cordon Bleu News, 10/28/2014
Turkey, pork and pumpkin roulade, sweet corn fritters, cranberry chutney and seasonal vegetables
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Thanksgiving recipe

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About this recipe

This modern interpretation of a Thanksgiving dinner uses the traditional ingredients of turkey, cranberry and pumpkin to create a classical combination of flavors.

Recipe - Turkey, pork and pumpkin roulade, sweet corn fritters, cranberry chutney and seasonal vegetables

Serves: 6

Preparation time: 2½ hours

In this recipe:

  • turkey
  • cranberry
  • pumpkin
  • pork
  • Brussels sprouts



Wine pairing:





Turkey, pork and pumpkin roulade
6 x 200 g turkey escalopes
1 egg
300 g pork belly, ground (chicken can be substituted )
50 g ground almonds (breadcrumbs can be substituted )
10 g parsley, chopped
salt ,freshly ground pepper
350 g pumpkin
300 g chicken wings, chopped
15 ml vegetable oil
100 g mirepoix (carrot, celery and onion)
25 g flour
1 bouquet garni
1,5 liters chicken stock
salt, freshly ground pepper
Spaghetti squash
1 spaghetti squash (400 g)
salt, freshly ground pepper
Cranberry chutney
1 red onion
1 apple
250 g cranberries (fresh or frozen)
50 g sugar
100 ml red wine vinegar
salt, freshly ground pepper
Sweet corn fritters
50 g French green beans
1 egg
200 g sweet corn kernels
125 g flour
3 g baking powder
salt, freshly ground pepper
200 ml milk
25 ml vegetable oil
Seasonal vegetables
400 g Brussels sprouts
400 g purple sprouting broccoli
100 g butter
salt, freshly ground pepper

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  1. Turkey, pork and pumpkin roulade: Place a turkey escalope between two sheets of parchment paper. Use a rolling pin to gently beat the escalope until an even thickness of about 1 cm is achieved. Remove turkey from parchment paper and cut into a 12 cm square shape. Repeat with remaining escalopes. Chop and reserve turkey trimmings. In a large bowl, lightly beat the egg, add ground pork belly, reserved turkey trimmings, ground almonds and chopped parsley. Mix well and correct seasoning. Peel and cut pumpkin into small cubes and fold into the forcemeat. Spread forcemeat evenly over each turkey square and roll to form a cylindrical shape. Season and wrap tightly in plastic film ensuring both ends are tied securely.
  2. Sauce: Preheat oven to 175ºC. Using an oven proof pan roast the chicken wings in vegetable oil until golden, about 10 minutes. Add mirepoix and return to oven for a further 5 minutes. Add flour, mix to combine and return to oven for a further 5 minutes. Remove from the oven (leave oven on for the spaghetti squash) and place the pan on the stove top. Add the bouquet garni and chicken stock; simmer over low heat until a coating consistency is achieved, about 45 minutes. Strain through a china cap sieve, check seasoning and keep warm.
  3. Spaghetti squash: Cut spaghetti squash in half and remove seeds using a spoon. Season and wrap each half in aluminium foil. Bake in the oven until tender, about 45 minutes. Scrape out flesh, season and keep warm.
  4. Heat a large pan of water to about 65ºC. Add the turkey roulades and poach at this temperature until cooked through, about 40 minutes.
  5. Cranberry chutney: Peel and chop red onion and apple. Place in a saucepan with the cranberries, sugar and red wine vinegar. Cook over a low heat until a thick consistency is achieved, about 40 minutes. Season and keep warm.
  6. Sweet corn fritters: Trim and finely chop green beans. In a large bowl lightly beat the egg. Add the green beans, sweet corn kernels, flour, baking powder, milk, seasoning and mix to a thick batter. Heat oil in a pan and add a large table spoon of the batter. Cook until golden, about 1 minute on each side. Keep warm.
  7. Seasonal vegetables: Bring a pan of salted water to a boil. Removing outer leaves from Brussels sprouts and cut in half. Blanch for 3 to 4 minutes, refresh in iced water and set aside. Trim purple sprouting broccoli and blanch in the same water for 1 minute, refresh in iced water.
  8. To serve: Melt butter in a pan and add blanched Brussels sprouts and broccoli to reheat. Remove plastic film from turkey, pork and pumpkin roulades and slice each one into 3 equal sized pieces and place onto plates. Arrange a corn fritter topped with a spoonful of cranberry chutney. Complete the dish with the spaghetti squash, purple sprouting broccoli, Brussels sprouts and sauce.

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Wine Pairing

Mornington Peninsula Paringa Estate 2010
  • Why? This dish offers an interesting mix of autumnal flavours. The sweetness of the chutney and the various vegetables rules out tannic red wines and begs for something smooth and elegant that will flirt with the texture and flavours of the roulade. A Pinot Noir with a reasonable body and age is the key to this pairing, which offers various opportunities. The best contender would be an Australian Pinot Noir for example the Mornington Peninsula Paringa Estate 2010. This has aromas of autumn leaves, earth, sweet plums, with just the right amount of vanilla coming from the oak, which mirrors this season fittingly. The mouth-watering acidity cuts through the sweetness and will make you eager of the next bite. The added bonus with these sorts of wines is that they are also a perfect drink without food so you don’t have to look for anything else to follow the meal.

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