Emerils Wild Mushroom Turkey Roulade Recipes

TURKEY ROULADE WITH WILD MUSHROOM STUFFING

Steps:

• -=Wild Mushroom Stuffing=-.
• In a small bowl, soak bread cubes in milk.
• In a saute pan, saute bacon over medium-high heat until crisp and all fat is rendered.
• Add onion, celery, and garlic and cook until softened, about 5 minutes.
• Add mushrooms and continue to cook until mushrooms have released their liquid and are soft, about 4 minutes.
• Deglaze with Marsala and cook for 1 1/2 to 2 minutes.
• Remove from heat and allow to cool completely.
• Squeeze excess milk from bread and place bread in a large mixing bowl.
• Add eggs and mix well, breaking up pieces of bread.
• Add mushroom mixture, chopped thyme and oregano, and salt and pepper to taste.
• -=Turkey Roulade=-.
• Preheat oven to 350 degrees F.
• On a large cutting board, place turkey breast on top of plastic wrap and cut so that it opens up to one large flat piece of even thickness.
• Cover with additional plastic wrap and pound to an even thickness of just under 1/2-inch.
• Remove plastic wrap from top of turkey and spread stuffing evenly over middle portion of turkey breast and roll it up, using the plastic wrap to help keep the roll in place.
• On a large piece of parchment paper, lay the slices of bacon down so that they just overlap.
• The resulting "blanket" of bacon should be long enough to cover the entire length of the turkey roulade.
• Lift the turkey roulade onto the bacon slices and carefully remove the plastic wrap.
• Using the parchment as a handle, carefully roll up roulade, "tootsie-roll" fashion. Twist ends tightly.
• Place this roll on top of a large piece of aluminum foil and roll entire roulade, paper and all, with the aluminum foil.
• Crimp ends closed. Bake in a roasting pan with a rack for 1 1/2 hours, or until internal temperature reads 155°F.
• Let roulade rest for 15 minutes, then slice into 1-inch thick slices and serve.

EMERIL'S WILD-MUSHROOM STUFFING

Steps:

• In a large bowl, toss bread with milk; set aside. In a large skillet, cook bacon over medium, until crisp, 7 to 10 minutes. Add onion, celery, and garlic; cook until softened, 5 minutes. Add mushrooms; cook until they have released their liquid, about 4 minutes. Add Marsala; cook until evaporated, 2 to 3 minutes. Remove from heat; let cool to room temperature, about 10 minutes.
• Squeeze excess milk from bread; return bread to bowl. Add mushroom mixture, eggs, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper; mix well. Use immediately, or refrigerate, up to 1 day.

EMERIL'S TURKEY ROULADE

Steps:

• Preheat oven to 400 degrees. Place turkey, skinned side up, on a work surface. Hold a sharp knife parallel to the cutting surface, and starting on the thicker side, cut the turkey almost completely in half without cutting all the way through; open like a book. With a meat mallet or small heavy skillet, pound turkey to a 1/2-inch thickness.
• Spread stuffing on turkey breast, leaving a 1/2-inch border all around. Starting at a long end, roll turkey over stuffing; pat and tuck turkey to form a uniform log.
• Place turkey roulade, seam side down, on a rimmed baking sheet. Lay bacon crosswise over turkey, overlapping slices slightly. Using kitchen shears, trim ends of bacon so slices extend 1/2 inch beyond roulade on each side; tuck ends under. Roast, until an instant-read thermometer inserted in thickest part registers 165 degrees, 45 minutes to 1 hour. Let rest 15 minutes; slice and serve, garnished with thyme, if desired.

EMERIL'S TURKEY ROULADE

Steps:

• bake

EMERIL'S WILD-MUSHROOM TURKEY ROULADE

Steps:

• Serves 10 * 1 boneless, skinless turkey breast half (about 3 pounds) * Emeril's Wild-Mushroom Stuffing * 12 slices bacon * Thyme sprigs, for garnish (optional) 1. In a large bowl, toss bread with milk; set aside. In a large skillet, cook bacon over medium, until crisp, 7 to 10 minutes. Add onion, celery, and garlic; cook until softened, 5 minutes. Add mushrooms; cook until they have released their liquid, about 4 minutes. Add Marsala; cook until evaporated, 2 to 3 minutes. Remove from heat; let cool to room temperature, about 10 minutes. 2. Squeeze excess milk from bread; return bread to bowl. Add mushroom mixture, eggs, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper; mix well. Use immediately, or refrigerate, up to 1 day. Spread stuffing on turkey breast, leaving a 1/2-inch border all around. Starting at a long end, roll turkey over stuffing; pat and tuck turkey to form a uniform log. Place turkey roulade, seam side down, on a rimmed baking sheet. Lay bacon crosswise over turkey, overlapping slices slightly. Using kitchen shears, trim ends of bacon so slices extend 1/2 inch beyond roulade on each side; tuck ends under. Roast, until an instant-read thermometer inserted in thickest part registers 165, 45 minutes to 1 hour. Let rest 15 minutes; slice and serve, garnished with thyme, if desired.

TURKEY ROULADE WITH WILD RICE AND RHUBARB-CHERRY STUFFING

Steps:

• Preheat oven to 400 degrees. Fit a shallow small roasting pan or baking dish with a roasting rack; set aside.
• Place a piece of plastic wrap on a large cutting board. Place turkey breast flat on plastic wrap. Holding the blade of the knife parallel to the board, about halfway down, slice into the thickest portion of the breast. Cut along the length of the breast, but not all the way through. Unfold so the turkey opens like a book. Remove tough piece of cartilage. Cover with another piece of plastic wrap and pound with a meat mallet to an even thickness of 1/2 inch.
• Remove top piece of plastic wrap, and place turkey breast skin-side up on bottom piece of plastic wrap. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Turn turkey breast skin-side down on plastic wrap. Season flesh side with remaining salt and pepper; spread stuffing evenly over turkey, leaving a 1-inch border. Starting with one short end, roll into a log, completely enclosing stuffing. Using kitchen twine, tie the roulade at even intervals so that it remains tightly rolled.
• Rub roulade with olive oil and place on roasting rack. Transfer to oven and roast until golden brown and an instant-read thermometer inserted into the center of the roulade registers 150 to 155 degrees, 45 minutes to 1 hour.
• Remove from oven and let stand 15 minutes. Transfer to a cutting board, remove twine, and slice into 1/2-inch-thick slices. Serve hot with rhubarb cherry sauce.