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Vickys Turducken Roulade (Three Bird Roast) GF DF EF SF NF

Before you jump to Vickys Turducken Roulade (Three Bird Roast) GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

Most of us have been trained to believe that comfort foods are not good and to be avoided. At times, if your comfort food is a high sugar food or some other junk food, this is very true. At times, comfort foods can be very healthy and good for us to eat. There are several foods that basically can boost your moods when you consume them. If you feel a little bit down and you’re needing an emotional pick me up, try a number of these.

Make a trail mix from seeds and/or nuts. Your mood can be raised by consuming peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, and other types of nuts. This is possible since these foods have a bunch of magnesium which increases your production of serotonin. Serotonin is the “feel good” natural substance that directs your brain how you feel all the time. The more of this chemical in your brain, the more pleasant you’ll feel. Not just that but nuts, specifically, are a terrific source of protein.

As you can see, you don’t need to eat all that junk food when you are wanting to feel better! Try a few of these hints instead.

We hope you got insight from reading it, now let’s go back to vickys turducken roulade (three bird roast) gf df ef sf nf recipe. To make vickys turducken roulade (three bird roast) gf df ef sf nf you need 8 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to cook Vickys Turducken Roulade (Three Bird Roast) GF DF EF SF NF:
  1. Provide boneless turkey breast, around 2lbs / 900g
  2. Prepare boneless, skinless duck breast, around 1lb / 450g
  3. Provide boneless, skinless chicken thigh, around 1⁄2 lb / 200g
  4. Provide olive oil
  5. Get salt
  6. Prepare black pepper
  7. Get my recipe for cornbread stuffing, link below
  8. You need chicken stock
Steps to make Vickys Turducken Roulade (Three Bird Roast) GF DF EF SF NF:
  1. Preheat the oven to gas 6 / 200C / 400°F
  2. First butterfly the turkey and duck breasts. This just means cut through one side almost to the other side so you can then open the breast out like a book or a pair of butterfly wings
  3. The poultry pieces all need to be the same thickness, so place them each between 2 sheets of parchment paper or cling wrap and lightly pound them with a rolling pin so they are all around half an inch thick all over but evenly shaped
  4. Clear your workspace and lay a sheet of cling wrap down. Place lengths of butchers twine on top, down every couple of inches from top to bottom. Place the butterflied turkey breast skin side down on top of this
  5. Rub the turkey with a little olive oil and season lightly with salt and pepper. Cover with a layer of stuffing keeping a border about 2 inches back from the edges. Pack it down a little, again around the same thickness as the turkey - - https://cookpad.com/us/recipes/350505-vickys-cornbread-stuffing-gluten-dairy-egg-soy-free
  6. Now lay the butterflied duck breast on top and again, oil, season and cover with stuffing
  7. Place the chicken thigh on top of that and oil and season it
  8. Now using the cling wrap to help you, tightly roll the turkey over the duck and chicken jelly/swiss roll style, overlapping the bottom slightly to make a cylindrical kind of sausage shape
  9. Gently start removing the cling wrap and tying the butchers twine around the 'sausage' to secure it so it doesn't spread open in the oven
  10. Place in a small oven tray, seam down, rub some butter or sunflower spread over the chicken skin and season lightly with more salt and black pepper. Add the chicken stock to the bottom of the tray. This will help replace the juices in the meat that the stuffing soaks up and give you a base for your gravy
  11. Cover the tray tightly with foil and roast for 90 minutes
  12. Remove the foil, baste with the juices and return to the oven to colour for a further 30 minutes. If you like the skin darker and crisper leave it a little longer
  13. Remove from oven tray and let stand for 15 - 20 minutes wrapped with foil to seal in the juices, then snip off the butchers twine and slice into thick slices
  14. Serve with roast potatoes, carrots, sprouts, cocktail sausages wrapped in bacon, extra stuffing, chicken gravy and cranberry sauce

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