Rotolo Di Tacchino Ai Funghi Turkey Breast Roulade With Mushroom Stuffing Recipes

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ROTOLO DI TACCHINO AI FUNGHI (TURKEY BREAST ROULADE WITH MUSHROOM STUFFING)



Rotolo di Tacchino ai Funghi (Turkey Breast Roulade With Mushroom Stuffing) image

How to make quick-and-easy Turkey Breast Roulade Stuffed with Ham and Mushrooms, an Italian-style addition to your Thanksgiving table.

Provided by Danette St. Onge

Categories     Dinner     Entree

Time 1h35m

Number Of Ingredients 12

2 carrots, peeled, divided
2 stalks celery, divided
5 tablespoons olive oil, divided
250 grams mushrooms, cleaned and thinly sliced
1 sprig fresh parsley
1 (6- to 8-pound) turkey turkey breast, pounded thin
250 grams ham, sliced
100 grams Parmigiano-Reggiano, grated
1 medium onion
1 splash dry white wine
Sea salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Gather the ingredients.
  • Dice 1 of the carrots and 1 of the stalks of celery. Heat 2 tablespoons of the oil in a heavy-bottomed skillet over medium heat until shimmering. Sauté the carrot and celery with the mushrooms and parsley until vegetables are softened, about 10 minutes. Remove from heat.
  • Spread the pounded turkey breast on a flat surface, cover it evenly with the slices of ham, sautéed mushrooms, and grated Parmigiano. Roll the turkey up tightly around the filling and secure with kitchen twine.
  • Dice the remaining carrot and celery stalk as well as the onion.
  • Drizzle the remaining 3 tablespoons of olive oil evenly over the bottom of a large, deep sauté pan and scatter the vegetables evenly over the oil.
  • Place the turkey on top of the diced vegetables and place the pan over medium-high heat.
  • Brown the turkey roll evenly for about 5 minutes, turning with a wooden spoon to brown all sides.
  • Add a splash of white wine to the pan and deglaze for about 1 minute, until the smell of alcohol dissipates, scraping the bottom of the pan a bit with a wooden spoon to loosen and dissolve any browned juices.
  • Cover the pan with a lid and let simmer over low heat for about 1 hour, checking often and adding a bit of water or broth, if necessary.
  • Remove the lid, raise the heat to medium and cook for another 10 minutes, stirring occasionally.
  • Let sit for 10 minutes before slicing and serving.

Nutrition Facts : Calories 1722 kcal, Carbohydrate 14 g, Cholesterol 787 mg, Fiber 3 g, Protein 296 g, SaturatedFat 12 g, Sodium 2144 mg, Sugar 5 g, Fat 46 g, ServingSize 4 servings, UnsaturatedFat 0 g

TURKEY BREAST ROULADE WITH CRIMINI, PORCINI, AND PANCETTA



Turkey Breast Roulade with Crimini, Porcini, and Pancetta image

Categories     Mushroom     turkey     Roast     Thanksgiving     Bon Appétit

Number Of Ingredients 15

1 cup water
3/4 ounce (about 3/4 cup) dried porcini mushrooms
4 ounces thinly sliced pancetta (Italian bacon), coarsely chopped
4 tablespoons vegetable oil, divided
6 ounces fresh crimini mushrooms, coarsely chopped
1/2 cup finely chopped onion
1/4 cup chopped fresh Italian parsley
1 tablespoon chopped fresh rosemary
1/2 teaspoon fennel seeds, crushed
2 cups fresh breadcrumbs made from crustless French bread
1 2 3/4-pound turkey breast half with skin, boned but skin left intact, double butterflied
2 cups (about) low-salt chicken broth
4 tablespoons (about) unsalted butter, room temperature, divided
2 tablespoons all purpose flour
1/4 cup dry white wine

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.

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