Stuffed Turkey Breast Roulade
Notes
Tip
You can prepare the stuffing a day before. This will make it easier for you to roll the turkey into a log.
Serving Suggestions
1. Transfer the turkey to a cutting board to remove the strings. Then slice into 1-inch thick slices.
2. Arrange the sliced turkey on a serving platter with the vegetables around the turkey.
3. Strain the juice from the baking pan into a small sauce pan, and cook over medium heat. If the juice is too thin, add 1 teaspoon of corn starch to thicken. If there is too little liquid, you can add some chicken stock.
4. Serve the turkey with the gravy on top.
Ingredients
- 3-4 Tablespoons olive oil
- 1 Cup thin-sliced leak thoroughly washed and dried
- 2 Cups diced shitake mushrooms
- 3 Cloves of garlic finely chopped
- 1 Teaspoon salt
- ½ Teaspoon white pepper
- 1 Tablespoon chopped fresh sage
- 2 Tablespoon fresh rosemary
- 1 Cup dried figs, stems removed, chopped
- 1 Cup boiled chestnuts, chopped
- 3 Tablespoons pine nuts, toasted
- ½ Cup dry white wine
- ½ Cup chicken broth
- 2 Cups corn bread stuffing seasoning
- 1 Whole (2 halves) turkey boneless breasts
- 3 Large carrots peeled and cut into 1-inch cubes
- 3 Celery ribs cut into 1-inch cubes
- 1 Parsnip cut into 1 inch cubes
- 1 Cup of chicken stock
- 1 Cup dry white wine
- 1 Teaspoon thyme
- 2 Tablespoon olive oil
Instructions
- Preheat oven to 400 F.
- Over medium heat in a large skillet, add olive oil, onion and leeks.
- Season with salt and pepper.
- Cook, stirring occasionally until they are soft (about 8-10 minutes).
- Add mushrooms, garlic, sage, rosemary and cook for 5 minutes more.
- Add wine, dried figs, chestnuts, pine nuts, corn bread stuffing and chicken broth.
- Stir it to combine.
- Transfer the mixture to a large bowl, and let it cool.
- Meanwhile, cut the turkey breast into two separate halves.
- Butterfly each half to make a flat surface.
- Cover each half with plastic wrap. With a meat mallet gently pound each half to flatten. Remove the plastic.
- Lay each butterflied turkey breast on a cutting board. Sprinkle with 2 teaspoons salt and one teaspoon pepper.
- Spread the stuffing mix equally on each turkey breast, and roll them up creating two neat even logs like two jelly rolls.
- Tie the roll firmly with kitchen twine every 1½ inches to make two compact cylinders.
- In a large roasting pan, add carrots, celery, parsnip. Sprinkle with salt, pepper, thyme and 2 tablespoons of olive oil.
- Place the turkey breast on top of the vegetables. Add chicken stock and wine.
- Bake for 20 minutes, and then reduce heat to 375 F, and bake for 35-40 minutes more, or until your instant-read thermometer registers 160 F.
- Remove the pan from the oven. Cover it with foil, and let the contents rest for 10 minutes.
Nutrition Facts
Stuffed Turkey Breast Roulade
Serves: 8
|
Amount Per Serving: 1
|
||
|---|---|---|
| Calories | 1176.3 kcal | |
| % Daily Value* | ||
| Total Fat 49.23 g | 75.4% | |
| Saturated Fat 11.46 g | 55% | |
| Trans Fat 0.39 g | ||
| Cholesterol 451.53 mg | 150.3% | |
| Sodium 1096.44 mg | 45.7% | |
| Total Carbohydrate 34.83 g | 11.3% | |
| Dietary Fiber 5.4 g | 20% | |
| Sugars 7.53 g | ||
| Protein 140.14 g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cooking with Chef Stef