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.
Servings 6 -8 servings
- 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
- ¼ cup grated Parmesan cheese
- 1 cup shredded mozzarella
- salt and pepper
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.