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Turkey Breast Roulade with Mushrooms and Cornbread Stuffing

This roulade is a delightful twist on the traditional Christmas or Thanksgiving dinner.

 

Turkey Breast Roulade with Mushrooms and Cornbread Stuffing

This roulade is a delightful twist on the traditional Christmas or Thanksgiving dinner.
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Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
Course: Main Course
Cuisine: American, Greek
Keyword: Poultry
Servings: 6 Persons
Calories: 209kcal
Author: By Chef Stefania

Equipment

  • 6 Feet of kitchen twine

Ingredients

  • For the *Turkey:*
  • 1 Whole Butterfield turkey breast with the skin on 4½ to 5 lbs.
  • 2 tbsp. kosher salt
  • 1 tbsp. freshly ground black pepper
  • 1 tbsp. dried oregano
  • 1 tsp. dried thyme
  • 1 cup white wine
  • 1 cup chicken stock
  • 2 tbsp. extra virgin olive oil
  • For the *Stuffing:*
  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. butter
  • 1½ cups chopped yellow onion 1 large
  • 8-10 oz. Bella mushrooms chopped
  • 1½ tsp. salt
  • 1 tsp. black pepper
  • 1 tbsp. minced garlic
  • 1 tbsp. chopped fresh rosemary
  • 1 tbsp. chopped fresh sage
  • 1 lemon zest only
  • ½ cup raisins
  • 2½ cup prepared cornbread cubed
  • 1½-2 cups chicken stock
  • 1 tbsp. parsley
  • ½ cup white wine

Instructions

  • !*To* *prepare* *the* *turkey:*
  • On a baking sheet, lay the turkey breast skin-side down.
  • Sprinkle the breast with 1 tbsp. of salt and 1 tsp. of pepper.
  • Cover with plastic wrap and chill until ready to assemble.
  • !*To* *prepare* *the* *stuffing:*
  • In a large skillet over medium heat, melt butter and olive oil.
  • Add onion, mushrooms, and sauté 3-4 minutes.
  • Add garlic, salt, pepper, rosemary, sage, and sauté 2-3 minutes more.
  • Add the raisins, lemon zest and stir to combine with the cornbread and chicken stock. The mixture should be moist, but not wet. Let this mixture cool.
  • Position the oven rack in the lower third of the oven and preheat the oven to 375F.
  • Spread the stuffing over the meat side of the turkey breast leaving a 1-inch border around the edges. Gently press the stuffing into the meat.
  • Position the turkey breast so that one of the short sides is towards you.
  • Roll the breast up tightly. Tuck in any filling that spills out of the sides.
  • Tie the roulade tightly with kitchen twine.
  • Place the roulade seam-side down on a baking sheet.
  • Brush olive oil over the roulade and sprinkle it with salt and pepper.
  • Pour the wine and chicken stock over the roulade.
  • Cover with foil and bake 1 hour.
  • Next, remove the foil and continue to bake with an oven thermometer inserted into the thickest part of the meat.
  • When the thermometer reads 155F (about 1 hour), remove the roulade from the oven. Let the roulade rest at room temperature for 15-20 minutes.
  • !*To* *prepare* *the* *gravy:*
  • Place the roasting pan over a burner on medium heat.
  • Whisk 2 tbsp. of flour into the drippings to form a paste. Cook, stirring constantly until the roux is golden brown (about 3 minutes).
  • Add ½ cup of white wine and cook for 2 minutes.
  • Add 1 cup of chicken stock and cook whisking constantly until gravy is smooth. If it is too thick, add more chicken stock.
  • Season to taste.

Notes

Serving Suggestions: Slice turkey and serve with gravy and cranberry sauce.

Nutrition

Nutrition Facts
Turkey Breast Roulade with Mushrooms and Cornbread Stuffing
Amount per Serving
Calories
209
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
9
g
Cholesterol
 
13
mg
4
%
Sodium
 
2544
mg
111
%
Potassium
 
265
mg
8
%
Carbohydrates
 
15
g
5
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
3
g
6
%
Vitamin A
 
373
IU
7
%
Vitamin C
 
14
mg
17
%
Calcium
 
39
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

 

You can view/print the full recipe by clicking here.

Syros Roasted Duck (Succulent Golden-Skin)

This roast duck has juicy meat and crispy skin. It’s a perfect main dish for any special occasion especially holiday events such as Christmas or New Year’s Eve.

 

Syros Roasted Duck (Succulent Golden-Skin)

This roast duck has juicy meat and crispy skin. It’s a perfect main dish for any special occasion especially holiday events such as Christmas or New Year’s Eve.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Course: Main Course
Cuisine: Greek
Servings: 4 Persons
Calories: 458kcal
Author: By Chef Stefania

Ingredients

  • 1 5-6 lb duck
  • 1 Tbsp. salt
  • 2 Tsp. mixed black white and red pepper
  • 3-4 Garlic cloves finely grated
  • 3 Tsp. finely chopped thyme rosemary and sage
  • 2 Tbsp. lemon and orange zest
  • 2 Tsp. ground coriander and garam masala

Instructions

  • Start a large pot of water (deep enough to submerge a whole duck) on the stove, bringing it to a rolling boil.
  • Remove giblets and neck from the duck cavity. Trim any excess fat from body cavity and neck. Save giblets and neck for making stock. Put the duck in the pot of boiling water and boil for 10 minutes. This will help render out some of the fat. Remove the duck and let cool. Pat dry.
  • With a very sharp paring knife, prick the duck skin to help release the fat, especially where the skin is thickest being careful not to pierce the meat. It can be helpful to hold the knife nearly parallel to the bird. After piercing the skin, use the knife blade to score the duck in a crosshatch pattern (making deep cuts into the skin only, and not into the breast meat). Flip the bird and score the back as well. Then, pat dry thoroughly.
  • Season the duck all over including its cavity with salt and pepper. In a small bowl combine garlic, chopped herbs, citrus zest, coriander and garam masala. Make a paste. Rub garlic paste all over duck, inside and out. Place the duck, breast side up on a rack in a roasting pan and stuff the cavity with herb springs. Refrigerate uncovered for 4 - 24 hours.
  • Preheat the oven to 450F. Roast for the duck for 30 minutes. Remove the pan from the oven and carefully prick the skin over the top of the duck with a sharp paring knife to release fat. Reduce the oven temperature to 350F and continue roasting until the skin is golden brown and the internal temperature at the thickest part of the thigh reads 165F on an instant-read thermometer at about 1 hour to 1 hour 30 minutes longer. Remove the duck from the oven and transfer it to a cutting board to rest for 15 minutes. Next, carve and serve.

Notes

Note: If the duck is frozen, make sure it is completely defrosted before beginning.
Tip: You can use the rendered fat to roast potatoes.
Serving Suggestion: It is nice to serve duck with braised red cabbage, green beans and cranberry sauce.

Nutrition

Nutrition Facts
Syros Roasted Duck (Succulent Golden-Skin)
Amount per Serving
Calories
458
% Daily Value*
Fat
 
45
g
69
%
Saturated Fat
 
15
g
94
%
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
21
g
Cholesterol
 
86
mg
29
%
Sodium
 
1504
mg
65
%
Potassium
 
237
mg
7
%
Protein
 
13
g
26
%
Vitamin A
 
191
IU
4
%
Vitamin C
 
3
mg
4
%
Calcium
 
13
mg
1
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

 

You can view/print the full recipe by clicking here.

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Not Your Every Year Thanksgiving Dinner My Way

The holidays are the best time of the year for family traditions, or shall I say, “food traditions.” The turkey, the mashed potatoes, the cranberry sauce, and the stuffing are staples for the traditional Thanksgiving dinner. Tradition is important, but so is creativity. Since I focus heavily on healthy, Greek inspired dishes, I have created my own recipes as an alternative to some Thanksgiving traditional dishes.

The most classic of Thanksgiving dishes is, of course, the turkey. My recipe, Stuffed Turkey Breast Roulade, is a delicious innovative alternative to the traditional turkey. This low-fat meal is the perfect feast for those who are health conscious. You can view my recipe below. I hope you enjoy it.

 

Stuffed Turkey Breast Uncooked

 

Mashed potatoes are the most popular side companion dish to the turkey. But this dish can immediately make you feel as stuffed as the turkey, and it packs a lot of carbs. My Cauliflower Mashed Puree is a fantastic, but healthy alternative to mashed potatoes. This tasty light side dish will delight your guests. And if you never tell them, they will never notice the difference because it tastes so similar!

 

Cauliflower Mashed Puree

 

 

See below for the “Not Your Every Year Thanksgiving Dinner My Way” recipes. Happy Thanksgiving!

A delicious innovative alternative to the traditional turkey. This low-fat meal is the perfect feast for those who are health conscious. A fantastic, but healthy alternative to mashed potatoes. This tasty light side dish will delight your guests.
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Vegetarian Pizza

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A tasty vegetarian pizza made with whole wheat crust is fantastic as a snack or complete meal. This pie’s topping are red / yellow cherry tomatoes, red / yellow peppers, mushrooms, non-fat mozzarella cheese, oregano and kalamata olives. However, you can be creative and add the veggies you love. Some favorites are: onions, artichoke hearts, bell peppers (green / orange), garlic, broccoli, basil, green olives, eggplant, jalapeños, pesto and pumpkin.

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Linguine with Clams

Linguine with fresh clams is a very special treat. This particular dish was prepared on the tip of Long Island using wonderful clams caught the day of preparation. They made a “Yummy” meal.

 

This is a delicious, but healthy version of a seafood favorite.

 

You can view/print the full recipe by clicking here.

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Ricotta and Hierloom Tomato Tart

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This fresh and quick seasonal dish erupts with flavor and will surely ignite your next special occasion.

 

 
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Spinach Tart with Sweet Potato Crust

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This spinach tart with sweet potato crust is a healthy version of a traditional favorite. Simply substitute veggie cheese for regular cheese, and olive oil for butter and you’ll have what I call a “trim tart.”

 
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Succulent Syros Seafood Rice

A Zesty Mediterranean Entrée
A Zesty Mediterranean Entrée.
A Zesty Mediterranean Entrée.
This Recipe is split into 2 parts. To view/print the recipes, click the links below:
Succulent Syros Seafood Rice Recipe Part 1
Succulent Syros Seafood Rice Recipe Part 2
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Finikas Paella with Seafood and Chicken

Paella is widely regarded as Spain’s national dish, although it is popular throughout the Mediterranean including Greece. This comfort food can be made with seafood, chicken, or a combination of both. The Spanish chorizo and saffron threads give a unique flavor to the rice (Bomba, Senia or Calaspara). Finikas is a small port on the island of Syros, Greece where fisherman bring fresh seafood, and the local farmers deliver vibrant vegetables and wholesome chicken which allows local restaurants to prepare some of the finest paella.

 

Paella is widely regarded as Spain's national dish, although it is popular throughout the Mediterranean including Greece. This comfort food can be made with seafood, chicken, or a combination of both. The Spanish chorizo and saffron threads give a unique flavor to the rice (Bomba, Senia or Calaspara). Finikas is a small port on the island of Syros, Greece where fisherman bring fresh seafood, and the local farmers deliver vibrant vegetables and wholesome chicken which allows local restaurants to prepare some of the finest paella.

 

 

You can view/print the full recipe by clicking here.

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Eirini’s Lobster Linguine

While free diving in Syros, Greece with my sister, Eirini, and collecting sea urchins, I caught a lobster. Eirini prepared the lobster using this recipe for an exciting diner with the thrill of summer and just the right trace of heat.

 

While free diving in Syros, Greece with my sister, Eirini, and collecting sea urchins, I caught a lobster. Eirini prepared the lobster using this recipe for an exciting diner with the thrill of summer and just the right trace of heat.

 

You can view/print the full recipe by clicking here.