Best Mushroom Turkey Roulade Recipes

TURKEY ROULADE WITH WILD MUSHROOM STUFFING

Steps:

• -=Wild Mushroom Stuffing=-.
• In a small bowl, soak bread cubes in milk.
• In a saute pan, saute bacon over medium-high heat until crisp and all fat is rendered.
• Add onion, celery, and garlic and cook until softened, about 5 minutes.
• Add mushrooms and continue to cook until mushrooms have released their liquid and are soft, about 4 minutes.
• Deglaze with Marsala and cook for 1 1/2 to 2 minutes.
• Remove from heat and allow to cool completely.
• Squeeze excess milk from bread and place bread in a large mixing bowl.
• Add eggs and mix well, breaking up pieces of bread.
• Add mushroom mixture, chopped thyme and oregano, and salt and pepper to taste.
• -=Turkey Roulade=-.
• Preheat oven to 350 degrees F.
• On a large cutting board, place turkey breast on top of plastic wrap and cut so that it opens up to one large flat piece of even thickness.
• Cover with additional plastic wrap and pound to an even thickness of just under 1/2-inch.
• Remove plastic wrap from top of turkey and spread stuffing evenly over middle portion of turkey breast and roll it up, using the plastic wrap to help keep the roll in place.
• On a large piece of parchment paper, lay the slices of bacon down so that they just overlap.
• The resulting "blanket" of bacon should be long enough to cover the entire length of the turkey roulade.
• Lift the turkey roulade onto the bacon slices and carefully remove the plastic wrap.
• Using the parchment as a handle, carefully roll up roulade, "tootsie-roll" fashion. Twist ends tightly.
• Place this roll on top of a large piece of aluminum foil and roll entire roulade, paper and all, with the aluminum foil.
• Crimp ends closed. Bake in a roasting pan with a rack for 1 1/2 hours, or until internal temperature reads 155°F.
• Let roulade rest for 15 minutes, then slice into 1-inch thick slices and serve.

TURKEY BREAST ROULADE WITH SPINACH, BACON, & MUSHROOM STUFFING

Steps:

• Combine salt and water in a large pot; brine the turkey breast for 24-48 hours. Combine leaves from 5 sprigs of thyme, 2 sprigs of rosemary, 8 sage leaves, half of small onion, celery, salt & pepper in blender or food processor (or electric coffee grinder). Process until the mixture is a moist paste. De-bone turkey breast carefully keeping skin and all meat as intact as possible. Butterfly breast meat to even thickness and fill empty or unexposed areas. Use a meat mallet to pound as needed to create an 11x17 rectangle. Flip rectangle so that skin side is up. Rub herb mixture between skin and meat of turkey breast and over meat that is not covered with skin. Saute pancetta/bacon in large non-stick skillet until it begins to brown. Drain any excess fat. Add onion, celery, & bell pepper and cook 3 or 4 minutes. Add mushrooms, garlic, and any leftover herb paste. Saute 3 or 4 minutes. Remove from heat and add bread, mix well and drizzle 1-1 1/2 cups chicken broth over entire mixture. Add salt, pepper, additional chopped herbs (or dried) to taste. Cover a nearby 24x20 work area with plastic wrap. Have lacing pins and/or string and scissors nearby.) Place turkey breast, skin-side down on center of work area. Spread the stuffing across the turkey breast. Roll up breast and pin/tie as needed to secure. When done, roll turkey breast in plastic wrap and refrigerate until needed. Preheat a large electric frying pan or roasting pan to medium high heat. When quite warm, spray with cooking spray and place turkey in pan. Brown on all sides 3-5 minutes. Add remaining chicken broth to pan and cover. Roast in oven at 375 or in electric frying pan at 200 for 20-25 minutes. Instant read thermometer should read 120 when inserted into middle of roll. Remove from pan to jelly roll pan and tent with foil. Let rest 10 minutes before slicing. If desired, make light gravy using pan juices and remaining broth.

MUSHROOM-TURKEY ROULADE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large skillet over medium-high heat; saute leeks, celery, and carrot for 3 minutes. Add mushrooms; saute until tender, 5 to 10 minutes. Add shallots and herbes de Provence; saute until fragrant, about 2 minutes. Pour chicken stock over vegetable mixture and bring to a simmer; season with salt and pepper.
• Mix bread crumbs and vegetables mixture together in a bowl. Set stuffing aside to cool.
• Cut turkey breast from one side through the middle horizontally to within one-half inch of the other side. Open the 2 sides and spread them out like an open book and pound to an even thickness. Spoon stuffing down the middle of the butterflied turkey. Roll turkey around stuffing and secure with twine. Place in a baking dish and cover with aluminum foil.
• Cook turkey breast until no longer pink in the center and the juices run clear, 45 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and allow turkey to rest for 10 minutes before removing twine and slicing. Serve with cranberry sauce.

EMERIL'S WILD-MUSHROOM TURKEY ROULADE

Steps:

• Serves 10 * 1 boneless, skinless turkey breast half (about 3 pounds) * Emeril's Wild-Mushroom Stuffing * 12 slices bacon * Thyme sprigs, for garnish (optional) 1. In a large bowl, toss bread with milk; set aside. In a large skillet, cook bacon over medium, until crisp, 7 to 10 minutes. Add onion, celery, and garlic; cook until softened, 5 minutes. Add mushrooms; cook until they have released their liquid, about 4 minutes. Add Marsala; cook until evaporated, 2 to 3 minutes. Remove from heat; let cool to room temperature, about 10 minutes. 2. Squeeze excess milk from bread; return bread to bowl. Add mushroom mixture, eggs, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper; mix well. Use immediately, or refrigerate, up to 1 day. Spread stuffing on turkey breast, leaving a 1/2-inch border all around. Starting at a long end, roll turkey over stuffing; pat and tuck turkey to form a uniform log. Place turkey roulade, seam side down, on a rimmed baking sheet. Lay bacon crosswise over turkey, overlapping slices slightly. Using kitchen shears, trim ends of bacon so slices extend 1/2 inch beyond roulade on each side; tuck ends under. Roast, until an instant-read thermometer inserted in thickest part registers 165, 45 minutes to 1 hour. Let rest 15 minutes; slice and serve, garnished with thyme, if desired.