Chef Meagan Scott with the Salt Lake Community College Culinary Arts program shows us how to make a fancy turkey dish. For more information, go here.
Turkey Roulade with a Pumpkin, Cranberry, Pine Nut Stuffing
1 large turkey breast
16 oz pumpkin cubes
8 oz dried cranberries
8 oz toasted pine nuts
8 oz chicken stock
1 shallot
1 garlic clove
Lemon zest
Fresh thyme
Fresh sage
Olive Oil
Salt & Pepper
