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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Servings: Persons
Calories: 209kcal
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.
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