Ingredients
- 1 boneless, skinless turkey breast
- 2 cups mixed cremini and shiitake mushrooms, chopped
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1/4 cup cream cheese or goat cheese
- 1/4 cup toasted pecans or walnuts, chopped
- 1/2 cup fresh breadcrumbs
- 1/4 cup dry white wine
- Fresh parsley, thyme, and rosemary, to taste
- Salt and pepper, to taste
Instructions
- Prepare the Turkey: Between two sheets of plastic wrap, pound turkey breast to an even thickness of about half an inch.
- Make the Filling: In a skillet over medium heat, add olive oil and sauté shallots and garlic until fragrant. Add mushrooms and cook until softened, around 5-7 minutes.
- Combine Ingredients: Remove from heat and mix in fresh herbs, cheese, nuts, and breadcrumbs. Season with salt and pepper.
- Assemble the Roulade: Spread the mushroom filling over turkey, leaving an inch around the edges. Roll tightly, tucking in the filling.
- Secure the Roulade: Tie with kitchen twine or secure with toothpicks.
- Cook the Roulade: Preheat oven to 375°F (190°C). Heat olive oil in a skillet, sear roulade until golden brown on all sides.
- Bake: Place roulade in a baking dish, splash with white wine, cover with foil, and bake for 25-30 minutes until internal temperature reaches 165°F (75°C).
- Rest and Slice: Let the roulade rest for at least 10 minutes before slicing.
- Serving Suggestions: Serve warm with gravy or cranberry sauce and roasted vegetables or creamy mashed potatoes.
Notes
Ensure even thickness while pounding the turkey and avoid overstuffing to prevent bursting during cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None