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Turkey Roulade with Mushroom Filling

This turkey roulade is the perfect alternative to your traditional Thanksgiving turkey. Filled with a savoury mushroom filling and covered with bacon slices to keep it juicy and moist, it's sure to be a winner at your next gathering.
Course Main Course
Cuisine Italian
Keyword turkey roulade, bacon, mushroom filling, Thanksgiving meal idea, Thanksgiving dinner
Servings 6 -8 servings
Author Nadia Fazio

Ingredients

  • 2 boneless skinless turkey breasts approximately 1.5 lb each
  • salt and pepper
  • 1 recipe mushroom filling below
  • 8 slices bacon
  • For the mushroom filling:
  • 1 cup breadcrumbs from day old bread crusts removed torn into bite size pieces
  • 1/2 cup milk
  • 1 onion finely chopped
  • 1 celery stalk finely chopped
  • 2 garlic clove minced
  • 1 package mushrooms 225 grams thinly sliced
  • 1/4 cup white wine
  • 2 large eggs lightly beaten
  • 2 teaspoons chopped fresh rosemary
  • ΒΌ cup grated Parmesan cheese
  • 1 cup shredded mozzarella
  • salt and pepper

Instructions

  • Preheat oven to 400 F. Place turkey, skinned side up, on a cutting board. Holding a sharp knife parallel to the board, cut the turkey almost completely in half without cutting all the way through; open like a book. With a meat mallet, pound turkey to a 1/2-inch thickness. Sprinkle with salt and pepper. Set aside.
  • Prepare the mushroom filling:
  • In a large bowl, toss bread with milk; set aside.
  • In a large skillet add onion and celery; cook until softened, about 5 minutes. Add garlic, cook for 2 minutes. Add mushrooms and cook until they have released their liquid, about 5 minutes. Add wine; cook until evaporated from 2 to 3 minutes. Stir in the rosemary. Pour into a bowl and allow to cool to room temperature, about 10 minutes.
  • Squeeze excess milk from bread and add to bowl with mushroom mixture. Add eggs, cheeses, 1 teaspoon salt, and 1/2 teaspoon pepper; mix well.
  • Spread stuffing on turkey breast, leaving a 1/2-inch border all around. Starting at a short end, roll turkey over stuffing, tucking in the ends to form a log.
  • Place turkey roulade, seam side down, on a baking sheet. Slice bacon slices in half and place crosswise over turkey, overlapping slices slightly. Tuck the ends under the roast. Roast between 45 minutes to 1 hour until the internal temperature registers 165F. Let rest for a few minutes; slice and serve.