ROTOLO DI TACCHINO AI FUNGHI (TURKEY BREAST ROULADE WITH MUSHROOM STUFFING)
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 ROULADE WITH WILD MUSHROOM STUFFING
I'm thinking of making something different this year for Thanksgiving, I came across this recipe for a Turkey Roulade via Emeril Lagasse. Recipe makes 2 cups Wild Mushroom Stuffing for 1 Turkey Roulade
Provided by - Carla -
Categories Chicken Breast
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 467, Fat 18.6, SaturatedFat 5.4, Cholesterol 220.9, Sodium 214.8, Carbohydrate 8.7, Fiber 0.8, Sugar 2.1, Protein 54
TURKEY ROULADE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the roulade: Preheat the oven to 425 degrees F. Position a rack in a roasting pan.
- Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the celery, fennel and onions and cook, stirring often, until softened, about 5 minutes. Add the sausage and cook until browned through, 7 to 10 minutes. Stir in the parsley and rosemary and cook for about 1 minute. Season with salt and pepper. Deglaze the skillet with a splash of brandy, scraping up any brown bits from the bottom.
- Combine the sausage/veggie mix, stuffing mix, chicken stock and egg in a large bowl and stir together. Lay the turkey breast flat and season with salt and pepper. Spread the stuffing mixture in an even layer, then tightly roll the turkey breast. Tie the roll with kitchen twine--approximately 4 to 6 ties evenly spaced
- Rub the remaining 4 tablespoons softened butter all over the surface, sprinkle with salt and pepper and put on the rack in the roasting pan. Roast for 30 minutes, then decrease the oven temperature to 350 degrees F and continue roasting until the skin is golden brown and crispy and a meat thermometer inserted into the center of the roulade reaches 155 degrees F, another 1 hour to 1 hour 15 minutes. Remove to a cutting board, cover with foil and let rest while you make the gravy.
- For the gravy: Set the roasting pan over a burner over medium heat. Whisk the flour into the drippings to form a paste and cook, stirring constantly, until the roux is golden brown, about 3 minutes. Add the chicken stock, turn off the heat and add the brandy to the pan. Turn the heat back on and cook, whisking constantly, until the gravy thickens, 5 to 7 minutes. Season with salt and pepper.
- Slice and serve with the gravy!
WILD MUSHROOM STUFFED TURKEY BREAST WITH CRANBERRY COULIS
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F.
- Heat a large saute pan, add butter, and add the leeks and celery. Saute for 3 minutes and add the mushrooms. Cook until the mushrooms are tender, about 5 minutes and add the herbs and shallots, cooking for 2 more minutes. Add the stock and bring to a simmer. Season with salt and pepper, and pour over the bread crumbs in a mixing bowl. Mix well and cool.
- Butterfly the turkey breast open with a sharp boning knife. Using a meat mallet, pound the meat to expand it and make it of an even thickness. Spoon the stuffing lengthwise across the breast and roll up, tucking in the meat at each end. Tie the roulade with butchers' twine.
- Season with salt and pepper, and bake for 45 minutes to 1 hour, or until a thermometer reads 150 degrees in the center. Remove and allow to rest for 10 minutes before removing the twine and slicing. Serve with Cranberry Coulis.
- Place the ingredients in a non-reactive saucepan and bring to a simmer. Cook until the cranberries have burst, about 20 minutes and transfer to a blender. Blend until smooth, season, and reserve.
TURKEY ROULADE RECIPE BY TASTY
Here's what you need: unsalted butter, yellow onion, carrot, celery, sweet italian sausage, fresh sage, fresh thyme leaf, plain stuffing mix, chicken stock, skin-on turkey breast, dijon mustard, melted butter, salt, black pepper
Provided by Kiano Moju
Categories Dinner
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C).
- Melt the butter in a large pan over medium heat. Add the onion, carrots, and celery, and cook for 8-10 minutes, until the vegetables have softened.
- Add the sausage and cook until browned, about 8-10 minutes, breaking the meat up into smaller pieces. Season with the sage and thyme.
- Add the stuffing mix and chicken stock. Stir until the bread is no longer dry. Remove from the heat and set aside to cool.
- Place the turkey breast on a cutting board, skin-side down. Cover with plastic wrap and pound with a meat mallet to about ½-inch (1 cm) thick.
- Brush the turkey breast with the Dijon mustard.
- Spread the stuffing mixture over the turkey breast in an even layer, about ¼-inch (6 mm) thick. Transfer any extra stuffing to an oven-safe dish.
- Starting from a short end, roll the turkey into a log with the skin on the outside. Tuck in any loose bits.
- Use kitchen twine to tie the turkey closed crosswise at 1-inch (2-cm) intervals. Tie once lengthwise to seal the ends.
- Transfer the trussed turkey to a wire rack set over a baking sheet lined with parchment paper. Brush with melted butter and season all sides generously with salt and pepper.
- Bake the turkey roulade for 45-60 minutes, until the internal temperature of the turkey reaches 165°F (75˚C). Bake the leftover stuffing for 20-30 minutes, until lightly browned on top.
- Let rest for 15 minutes, then remove the twine, slice, and serve.
- Enjoy!
Nutrition Facts : Calories 680 calories, Carbohydrate 34 grams, Fat 29 grams, Fiber 2 grams, Protein 64 grams, Sugar 4 grams
TURKEY BREAST ROULADE WITH APPLE AND RAISIN STUFFING
A boneless turkey breast is rolled around stuffing with apple and raisins.
Provided by CupcakeSparkles11
Categories Meat and Poultry Recipes Turkey Breasts
Time 2h25m
Yield 8
Number Of Ingredients 9
Steps:
- Place the water, butter, and raisins into a saucepan; bring to a boil. Remove from the heat, stir in the stuffing mix, cover, and let stand until the stuffing mixture absorbs the liquid, about 5 minutes. Stir 1 tablespoon of poultry seasoning and the apple lightly into the stuffing. Allow the stuffing mixture to cool.
- Preheat oven to 350 degrees F (175 degrees C). Place a rack into a roasting pan.
- Carefully remove the turkey breast skin in one piece without tearing the skin, and set aside. Bone the turkey breast (see notes) keeping the meat in one piece but removing the strip of cartilage and gristle between the two breast halves, if necessary. Pull the two tenderloin sections outward from the main part of the breast, keeping them attached, to expand the boneless piece of turkey into a roughly square-shaped piece of meat. Sprinkle the inside of the breast with salt, pepper, and 1 tablespoon of poultry seasoning.
- Spread the stuffing mixture all over the inside of the breast meat piece, and firmly roll the stuffed breast into a compact roll. Spread the reserved turkey skin out, and place the stuffed roll in the middle of the skin. Pull and roll the skin over the stuffed meat, and tie the stuffed roll together with cooking twine. Place the roll onto the roasting rack with the seam side down.
- Roast the stuffed breast in the preheated oven until the skin is golden brown, the meat is no longer pink inside, and the temperature of the roll, measured at the thickest part, reads 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Allow the roast to stand covered with a tent of aluminum foil for at least 10 minutes before removing the twine for slicing.
Nutrition Facts : Calories 680.1 calories, Carbohydrate 12.7 g, Cholesterol 234.6 mg, Fat 29.7 g, Fiber 1 g, Protein 86.3 g, SaturatedFat 10.2 g, Sodium 299.4 mg, Sugar 6.5 g
WILD MUSHROOM STUFFING FOR TURKEY
A delicious stuffing made primarily of wild mushrooms! The stuffing of the Northwest! Originally submitted to ThanksgivingRecipe.com. Button mushroom caps can be substituted if crimini mushrooms are not for sale in your local market.
Provided by Christine L.
Categories Side Dish Stuffing and Dressing Recipes Mushroom Stuffing and Dressing
Yield 5
Number Of Ingredients 18
Steps:
- Combine the 2 cups hot water and the porcini mushrooms, let stand until the mushrooms are soft. About 30 minutes. Drain, reserving soaking liquid. Squeeze porcini dry and chop coarsely.
- Preheat oven to 325 degrees F (165 degrees C). Divide cubed bread between two baking sheets. Bake until beginning to brown. About 15 minutes. Cool then transfer to a very large bowl.
- Melt the butter in a heavy Dutch oven over medium-high heat. Add the leeks, shallots, crimini or button and shiitake mushrooms. Saute until golden and tender, about 15 minutes. Mix in the celery and porcini mushrooms and saute for another 5 minutes. Transfer mixture to the bowl with the bread crumbs. Mix in the parsley, hazelnuts, thyme and sage. Season with salt and pepper and stir in the beaten eggs.
- To Bake The Stuffing In A Turkey: Fill the main cavity with the stuffing. Combine the broth and 1/2 cup of the reserved porcini soaking liquid in a large glass measuring cup. Add enough broth mixture to the remaining stuffing to moisten. Spoon remaining stuffing into a buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover and bake until top is crisp, about 15 minutes.
- TO BAKE ALL STUFFING IN PAN: Preheat oven to 325 F. Butter 15x10x2-inch baking dish. Mix 3/4 cup reserved porcini soaking liquid and 3/4 cup broth into stuffing. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 1 hour. Uncover and bake until top is crisp, about 15 minutes.
Nutrition Facts : Calories 971.4 calories, Carbohydrate 116.7 g, Cholesterol 193 mg, Fat 40.8 g, Fiber 15.7 g, Protein 37.7 g, SaturatedFat 13.1 g, Sodium 1115.8 mg, Sugar 9.9 g
BRAISED TURKEY LEGS WITH WILD MUSHROOM STUFFING
During Thanksgiving turkeys were on sale at my supermarket for less than $5, so I couldn't resist getting an extra one, and I wanted to prepare it in a different way. This is a deliciously different way to prepare turkey, created by Wolfgang Punk. Slow braising the turkey makes for a succulent result. I've recreated the recipe here, using less exotic ingredients (foie gras was originally used). The original also called for roasting the turkey breast along side the leg portions, but there was nothing original in that (you basically just roast it until it's 165 degrees internally), so I left that part out.
Provided by E. Nigma
Categories Poultry
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- First prepare the stuffing by melting butter in saute pan. Poor over bread cubes. Set aside.
- Rinse dried porcini and soak in warm water for 15 minutes Drain and chop, reserving liquid.
- Heat olive oil in saute pan over medium heat and add onions, celery, and bacon. Cook until vegetables become translucent. Add porcini, fresh mushrooms, reserved mushroom liquid and stock. Cook over medium heat and reduce until almost dry.
- Add vegetables to bread cubes along with parsley, sage, rosemary, and beaten eggs. Season with salt and pepper. Mix until all ingredients are incorporated.
- Preheat oven to 350 degrees.
- Now prepare turkey leg & thigh sections by removing bones, silver skin, and all tendons. With skin side down, cover with plastic wrap and pound out evenly. Season inside with salt and pepper.
- Add 8 ounces of mushroom stuffing evenly across middle section. Roll into a tight cylinder. Tie with butcher's string. Season outside with salt and pepper. Heat a roasting pan and add olive oil. Sear meat until golden brown. Remove and set aside.
- Add carrots, celery, onion and rosemary and cook until brown. Deglaze with chicken stock. Bring to a boil and add turkey. Cover roasting pan with foil and braise in oven for about 2 hours and until internal temperature is 130 degrees.
- Remaining stuffing may be added to a buttered gratin dish and baked in the 350 degree oven for 30 minutes.
- Remove foil and finish roasting to get color on the meat, until internal temperature is 140 degrees. Remove legs, set aside on platter, and cover with foil until ready to slice.
- Add 2 cups of pomegranate juice to the braising liquid and simmer for 10 minutes then puree the sauce through a food mill or a with a blender. The vegetables will thicken the sauce. Season with salt and pepper to taste.
- Slice the turkey into half-inch portions and serve with sauce.
Nutrition Facts : Calories 870.5, Fat 60.3, SaturatedFat 19.1, Cholesterol 347.3, Sodium 776.1, Carbohydrate 15, Fiber 2.9, Sugar 6.5, Protein 65.2
EMERIL'S WILD-MUSHROOM STUFFING
Use this stuffing recipe when making Emeril's Turkey Roulade.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Yield Makes 2 cups
Number Of Ingredients 11
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.
Nutrition Facts : Calories 65 g, Fat 3 g, Protein 4 g
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