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.

BACON COVERED TURKEY ROULADE WITH MUSHROOM FILLING

Steps:

• In a large bowl, toss the bread with milk and let sit while you prepare the mushroom filling.
• In a large skillet heat olive oil and add onion and celery; cook until softened, about 5 minutes. Add garlic, cook for 1 minute.
• Add mushrooms and cook until they have released their liquid, about 5 minutes.
• Add wine; cook until evaporated from 2 to 3 minutes. Stir in the rosemary. Pour into a bowl and let cool before you add the remaining filling ingredients. Meanwhile, prepare the turkey breasts.
• Place turkey breast on a cutting board. Holding a sharp knife parallel to the board, cut the turkey almost completely in half without cutting all the way through; open like a book.
• With a meat mallet, pound turkey to a 1/2-inch thickness. Sprinkle with salt and pepper. Repeat with the second breast.
• Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
• Squeeze excess milk from bread and add to bowl with mushroom mixture. Add eggs, parsley, cheeses, salt, and pepper; mix well.
• Spread half of the filling on the turkey breast, leaving a 1/2-inch border all around. Starting at a short end, roll turkey over stuffing, tucking in the ends to form a log.
• Place the turkey roulade seam side down. Slice bacon slices in half and place crosswise over turkey, overlapping slices slightly. Tuck the ends under the roast. Transfer to the prepared baking sheet and repeat with the second turkey breast.
• Bake between 45 minutes to 1 hour until the internal temperature registers 165 degrees F. Let rest for a few minutes; slice and serve hot.

SAUSAGE AND MUSHROOM STUFFED BONELESS TURKEY BREAST

Steps:

• Coat a large saute pan, over medium-high heat, with olive oil, add in half of the diced onion, season with salt, to taste. Cook the onions, stirring occasionally, until they are soft and very aromatic, about 8 to 10 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and sage, season with salt, to taste. Cook until they are soft and wilted, about 5 to 7 minutes. Stir in the sausage and use a large kitchen spoon to chop up the sausage. Cook until the sausage is brown and a little crispy, about 10 to 12 minutes. Transfer the sausage mixture to a large mixing bowl and let cool.
• While the sausage mixture is cooling, cut the turkey breast into 2 separate halves and remove skin. Butterfly each half to make a wide, flat surface. Cover each half with plastic wrap and with a meat mallet, gently pound each breast half, to flatten.
• To the mixing bowl with sausage mixture, add the bread crumbs, grated cheese, the eggs and 1/2 a cup of water. Mix together until it becomes a homogeneous mixture. Taste and season with salt if needed.
• Lay a large piece of caul fat out on a large, flat work surface. Lay about 10 bacon slices in the middle, slightly overlapping. Arrange a turkey breast on top. Lay half the stuffing mix on the turkey and roll it up, creating a neat even log. Wrap 2 pieces of bacon around each end, then fold the bacon that's underneath around the turkey. Wrap the caul fat in an even layer to create a smooth even log. Tie with twine to secure. Repeat with second turkey breast.
• Preheat the oven to 375 degrees F.
• Put a large roasting pan on a burner, coat it with olive oil and heat over medium-high heat. Add the turkey rolls and brown on all sides. Remove the rolls from the pan and add in the remaining diced onion, carrots, celery. Season with salt, to taste, and cook the veggies until they start to soften, about 7 to 8 minutes. Add 1 cup of chicken stock and 1 cup of white wine to the roasting pan with a thyme bundle. Return the turkey rolls to the pan, cover with foil and roast for 25 minutes, remove the foil and roast for 10 more minutes.
• Remove the pan from the oven and transfer the turkey to a tray or platter and cover with foil to rest and keep warm.
• Put the roasting pan over 2 burners to make the gravy. Remove the thyme and skim the fat. Mix the flour with 6 tablespoons chicken stock and slowly whisk it into the roasting pan. Whisk in the remaining chicken stock and bring it the mixture to a boil. Reduce the heat and simmer until the mixture has thickened to a gravy consistency. Taste and season with salt, if needed.
• Remove the string from the roulades and slice into medallions. Arrange the roulades on a serving platter and serve with the gravy.
• What juicy breasts!

THANKSGIVING DINNER TURKEY ROULADE

Steps:

• Lay the turkey breast skin-side down on a rimmed baking sheet. Sprinkle the meat with 1 tablespoon salt and 1 teaspoon pepper. Lightly cover with plastic wrap and chill until ready to assemble, at least 1 hour and up to 24 hours.
• For the stuffing: Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any large pieces with a wooden spoon, until lightly browned but not fully cooked through, 5 to 6 minutes. Transfer to a large bowl.
• Return the skillet to medium-high heat and melt 2 tablespoons of the butter. Add the celery, onion and half of the thyme and garlic and cook, stirring occasionally and scraping up any brown bits, until tender and just beginning to brown, 10 to 12 minutes. Season with salt and pepper. Transfer to the bowl with the sausage.
• Return the skillet to medium-high heat, pour in the wine and scrape up any brown bits. Simmer until the smell of alcohol subsides, about 2 minutes. Add the broth and bring to a simmer, then pour into the sausage mixture. Add the stuffing mix and stir to combine. Season with salt and pepper, cover and chill until ready to assemble.
• For the mushrooms: Return the same skillet to medium-high heat and melt 2 tablespoons of butter. Add the mushrooms and cook, undisturbed, until they begin to brown in spots, about 3 minutes. Toss and cook on the other side, undisturbed, until browned in spots, about 3 minutes more. Add 1 tablespoon butter, the remaining garlic and thyme and some salt and pepper and continue to cook, tossing occasionally, until browned and very fragrant, about 3 minutes more. Transfer to a small bowl and let cool. Cover and chill until ready to assemble.
• For the green beans: Meanwhile, bring a large pot of salted water to a boil and line a plate with a paper towel. Add the green beans to the boiling water and cook until bright green and crisp-tender, about 2 minutes. Scoop out with a slotted spoon and transfer to the lined plate. Let cool. Keep the water boiling.
• For the squash: Line a plate with a paper towel. Add the squash to the boiling water and cook until tender but still holding their shape, 5 to 8 minutes. Transfer to the lined plate and let cool. Cover and chill until ready to assemble.
• Position an oven rack in the lower third of the oven and preheat to 325 degrees F. Set a rack inside a rimmed baking sheet and coat the rack with cooking spray.
• Spread the stuffing over the turkey breast, leaving a 1-inch border around the edges. Gently press the stuffing into the meat to adhere. Position the turkey so that one of the short sides is facing you. Starting 3 inches from the bottom edge, arrange a compact row of cranberries crosswise over the stuffing (maintaining the 1-inch border on the left and right sides). Arrange a compact row of green beans crosswise over the breast, next to but not covering the cranberries. Arrange the mushrooms crosswise over the breast, next to but not covering the green beans. Arrange the butternut squash crosswise over the breast, next to but not covering the mushrooms and ending no further than halfway down the length of the turkey.
• Working from the bottom edge, roll the breast up tightly. Tuck in any filling that spills out of the sides once the turkey breast is rolled completely. Tie the roulade tightly with kitchen twine every 2 inches to make a compact log. Tie once more lengthwise to keep the filling secure. Place the roulade seam-side down on the prepared rack and baking sheet. Melt the remaining 2 tablespoons butter, then brush over the roulade. Sprinkle with salt and pepper.
• Transfer to the oven and pour 6 cups warm water into the baking sheet. Roast until an instant-read thermometer inserted perpendicularly into the center of the thickest part of the roulade registers 150 degrees F, 3 to 3 1/2 hours (check on the skin after 2 hours and cover with foil once it is deep golden brown). Let sit at room temperature, loosely covered with foil, for 1 hour; the internal temperature will continue to climb and will reach 165 degrees F. Remove the twine, cut into 1-inch slices and serve with warm gravy.

TURKEY BREAST ROULADE

Steps:

• In a large bowl, combine the artichokes, mushrooms and onion; set aside. With skin side down, cut a lengthwise slit through the thickest portion of each turkey breast to within 1/2 in. of bottom. Open the turkey breasts so they lie flat; cover with plastic wrap. Flatten to 3/4- to 1-in. thickness; remove plastic., Place ham slices over turkey to within 1 in. of edges. Spoon vegetable mixture lengthwise down center of the ham. Roll each turkey breast, starting from a side where the fold is in the center. Secure with kitchen string at 3-in. intervals. , Place the turkey rolls seam side down in one greased 15x10x1-in. baking pan and one 13x9-in. baking pan., In a small bowl, combine the butter and thyme; spoon over the turkey rolls. Bake, uncovered, at 350° for 1-1/4 to 1-3/4 hours or until thermometer reads 170°, basting frequently. Cover and let stand for 10 minutes before slicing.

TURKEY ROULADE

Steps:

• Preheat oven to 375 degrees. Bake bread on a baking sheet until dry and edges are golden, about 10 minutes. Transfer to a bowl.
• Place turkey, skinned-side down, on a cutting board. Slice through thickest part of breast, creating a flap. Cover with plastic wrap. With a mallet, pound to an even thickness (about 3/4 inch). Remove plastic, season with salt and pepper, and store in refrigerator up to 1 day.
• Heat butter in a skillet over medium-high heat until foamy. Add onion, celery, garlic, herbs, and 1/2 teaspoon salt. Cook until onion is translucent, about 4 minutes. Transfer to bowl with bread; add broth, cranberries, and pistachios. Stir to combine. Season with salt and pepper.
• Place turkey, skinned-side down, on a work surface. Season with salt and pepper. Spread stuffing over top, leaving a 1/2-inch border. Working from one short side, roll breast up tightly into a log, enclosing stuffing. Turn seam-side down. Drape bacon slices over breast, overlapping slightly to cover completely. With kitchen twine, tie at 4 even intervals; replace any stuffing that falls out.
• Roast until a thermometer inserted in thickest part reads 155 degrees (temperature will continue to rise during resting), about 1 hour, 10 minutes. Let rest 15 minutes before slicing and serving.

TURKEY ROULADES

Steps:

• In a large skillet coated with cooking spray, saute the apple, mushrooms and onion in oil until tender. Remove from the heat; stir in the spinach, lemon juice, lemon zest, 1/4 teaspoon salt and nutmeg. , Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic; sprinkle turkey with pepper and remaining salt. , Spread spinach mixture over tenderloins to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; tie with kitchen string. Place egg and bread crumbs in separate shallow bowls. Dip roulades in egg, then roll in crumbs. , Place in an 11x7-in. baking pan coated with cooking spray. Bake, uncovered, at 375° until a thermometer reads 170°, 40-45 minutes. Let stand for 5 minutes before slicing.

TURKEY BREAST ROULADE WITH CRIMINI, PORCINI, AND PANCETTA

Steps:

• Bring 1 cup water and dried mushrooms to boil in heavy small saucepan. Remove from heat. Let stand until soft, about 30 minutes. Drain, reserving soaking liquid. Chop mushrooms.
• Sauté pancetta in heavy large skillet over medium heat until crisp, about 10 minutes. Using slotted spoon, transfer pancetta to paper towel to drain. Add 2 tablespoons oil to drippings in skillet. Add crimini mushrooms and onion. Sauté until mushrooms begin to brown and no liquid remains, about 8 minutes. Remove from heat. Stir in pancetta and chopped porcini, then parsley, rosemary, and fennel seeds. Mix in breadcrumbs; season stuffing to taste with salt and pepper. Mix in enough reserved mushroom-soaking liquid by tablespoonfuls to moisten (about 3). Cool stuffing completely.
• Cover opened turkey breast with waxed paper. Using rolling pin, pound to 1/2-inch-thick rectangle (about 14x10 inches). Remove waxed paper. Sprinkle turkey with salt and pepper. Spread stuffing over, leaving 1-inch plain border. Sprinkle with additional mushroom-soaking liquid if dry. Starting at 1 long side, roll up turkey jelly-roll style. Secure with metal turkey-lacing pins. Tie roll crosswise with kitchen string every 1 1/2 to 2 inches to hold shape. Tie roll once lengthwise to secure ends. Remove metal pins. (Can be made 1 day ahead. Cover and chill.)
• Preheat oven to 375°F. Heat remaining 2 tablespoons oil in heavy large ovenproof skillet or heavy roasting pan over medium-high heat. Brown turkey roll on all sides, turning often, about 12 minutes. Pour 1/3 cup broth over. Brush with 1 teaspoon butter. Cover skillet with foil. Roast turkey 30 minutes, basting 2 more times with 1/3 cup broth and brushing with 1 teaspoon butter. Remove foil. Roast until turkey is brown and thermometer inserted into center registers 170°F, basting with broth and brushing with more butter occasionally, about 15 minutes longer. Transfer turkey to platter; tent loosely with foil. Reserve skillet or pan.
• Strain pan juices into 2-cup glass measuring cup. Add more broth, if necessary, to measure 1 1/4 cups liquid. Blend 2 tablespoons butter and flour in small bowl. Place roasting skillet or pan over medium-high heat. Add 11/4 cups pan-juice mixture, wine, and remaining mushroom-soaking liquid, leaving any sediment in bowl. Simmer 5 minutes, scraping up any browned bits. Gradually whisk in flour paste. Simmer until gravy thickens, whisking constantly, about 3 minutes. Season with salt and pepper.
• Remove strings from turkey. Cut roast crosswise into 1/2-inch-thick slices and serve with gravy.

TURKEY BREAST ROULADE WITH GARLIC AND ROSEMARY

Steps:

• Heat the oven to 350 degrees.
• Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.
• Set the turkey breast on a cutting board and open it up, skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1 1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.
• Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.
• Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1 1/4 to 1 1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.
• Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.