Ingredients
- 1 boneless turkey breast
- 1 cup mixed cremini and shiitake mushrooms
- 1/2 cup dried cherries or cranberries
- 3 cloves fresh garlic, minced
- 1 cup fresh spinach
- 1/2 cup cream cheese
- 1/4 cup sliced almonds
- Salt and pepper to taste
- Fresh rosemary, chopped
- Olive oil for sautéing
- Kitchen twine for tying
Instructions
- Preheat your oven to 375°F (190°C).
- Butterfly the turkey breast on a cutting board, skin-side down.
- Sauté minced garlic in olive oil until fragrant, then add diced mushrooms and cook until browned.
- Add spinach and cherries; cook until spinach wilts.
- Mix in cream cheese and almonds; season with salt, pepper, and rosemary.
- Spread stuffing over turkey, roll tightly, and secure with kitchen twine.
- Sear roulade in a hot skillet for 3-4 minutes on each side until golden brown.
- Bake in the preheated oven for 25-30 minutes to an internal temperature of 165°F (74°C).
- Let it rest for 10 minutes before slicing and serve with fresh herbs.
Notes
Let the roulade rest before slicing for juicy slices.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo