Bacon Covered 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 impress your guests!

Course Main Course

Cuisine Italian

Keyword turkey roulade with mushroom filling covered with bacon, bacon wrapped turkey breast roll with mushroom filling

Prep Time 1

Cook Time 45

Total Time 1 45

Servings -8 servings

Calories 480kcal

Author Nadia Fazio

Ingredients

2 turkey breasts skinless and boneless; weighing about 1.5 lbs each
salt and pepper to taste

For the mushroom filling

1 cup breadcrumbs from day old bread crusts removed torn into bite size pieces
1/2 cup milk
2 tbsp. olive oil
1 onion finely chopped
1 celery stalk finely chopped
2 garlic cloves minced
225 grams mushrooms (one package) thinly sliced
1/4 cup white wine
2 teaspoons fresh rosemary chopped
2 large eggs lightly beaten
2 tbsp. parsley freshly chopped
¼ cup grated Parmesan cheese
1 cup shredded mozzarella
1/2 tsp salt
pepper to taste

For wrapping

8-10 slices bacon halved

Instructions

Prepare the mushroom filling

In a large bowl, toss the bread with milk and let sit while you prepare the mushroom filling.
In a large skillet heat olive oil and add onion and celery; cook until softened, about 5 minutes. Add garlic, cook for 1 minute.
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 let cool before you add the remaining filling ingredients. Meanwhile, prepare the turkey breasts.

Butterfly the turkey breast

Place turkey breast 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. Repeat with the second breast.

Assemble the roulades

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Squeeze excess milk from bread and add to bowl with mushroom mixture. Add eggs, parsley, cheeses, salt, and pepper; mix well.
Spread half of the filling on the 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 the turkey roulade seam side down. Slice bacon slices in half and place crosswise over turkey, overlapping slices slightly. Tuck the ends under the roast. Transfer to the prepared baking sheet and repeat with the second turkey breast.
Bake between 45 minutes to 1 hour until the internal temperature registers 165 degrees F. Let rest for a few minutes; slice and serve hot.

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