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: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Main Course
Cuisine: American, Greek
Keyword: Meat
Servings: 6 Persons
Calories: 806kcal
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
  • cups chopped yellow onion 1 large
  • 8-10 oz. Bella mushrooms chopped
  • 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
  • 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
806
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
16
g
Cholesterol
 
163
mg
54
%
Sodium
 
3227
mg
140
%
Potassium
 
1083
mg
31
%
Carbohydrates
 
79
g
26
%
Fiber
 
7
g
29
%
Sugar
 
20
g
22
%
Protein
 
43
g
86
%
Vitamin A
 
673
IU
13
%
Vitamin C
 
19
mg
23
%
Calcium
 
271
mg
27
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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