Turkey Roulade with Cranberry-Apricot Stuffing - whole almonds

Method

• Preheat the oven to 400 degrees F.
• Spread the almonds and fennel seeds on a baking sheet and cook until golden and aromatic, about 10 minutes.
• Let cool to room temperature.
• Warm the cognac and water in a small saucepan, add the cranberries and apricots, and set aside until plump, about 10 minutes.
• In a small food processor, pulse the almonds and fennel until coarsely chopped, then add the fruit and any unabsorbed liquid with the shallot, butter, 2 teaspoons salt and pepper, to taste, until the fruit and nuts are coarsely chopped.
• Add the parsley and pulse once or twice more.
• Place the turkey breast halves on a cutting board.
• Divide and spread the fruit mixture evenly over them, leaving about a 1-inch border.
• Starting with the long end of each breast, roll like a jelly roll and tie firmly with butchers twine.
• Season generously with salt and pepper.
• Heat a large skillet over medium-high heat, add the oil, and heat until shimmering.
• Sear the turkey roulades, turning occasionally, until they are golden brown on all sides, about 8 minutes.
• Place the 2 roulades on a rack in a roasting pan and pour 2 cups of the wine over them.
• Roast, uncovered, until an instant-read thermometer inserted into the center of the meat registers 165 degrees F, about 1 hour and 10 minutes.
• Transfer the breasts to a carving board, tent loosely with foil, and let rest while you make the sauce.
• Put the roasting pan over medium heat on the stovetop.
• Add the remaining 1 cup of wine and stir with a wooden spoon to release the brown bits that cling to the pan.
• Add the chicken broth and cook until syrupy, about 5 minutes.
• Season with salt and pepper.
• Carve the turkey into 1-inch thick slices and serve with the pan sauce.