Ingredients
- 1 boneless turkey breast
- 1 cup cremini or shiitake mushrooms, chopped
- 1 cup dried cherries
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 ounces cream cheese
- 1 cup seasoned bread crumbs
- Olive oil
- Salt and pepper
Instructions
- Preheat oven to 350°F (175°C).
- Butterfly the turkey breast and pound it to an even thickness.
- In a skillet, sauté onions and garlic in olive oil until fragrant.
- Add mushrooms and cook until tender, then cool slightly.
- Stir in dried cherries, cream cheese, fresh herbs, and breadcrumbs.
- Lay turkey flat, season, and spread the filling evenly.
- Roll the turkey tightly and secure with kitchen twine.
- Place seam-side down in a roasting pan, drizzle with olive oil, and season.
- Roast for about 1 hour until internal temperature reaches 165°F (74°C).
- Let rest for 10 minutes before slicing.
- Serve warm with pan juices or gravy.
Notes
Avoid overstuffing the roulade to ensure easy rolling and cooking. Let the turkey rest for maximum juiciness.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Poultry