EMERIL'S WILD-MUSHROOM TURKEY ROULADE

EMERIL'S WILD-MUSHROOM TURKEY ROULADE image

Yield 10 people

Number Of Ingredients 11

2 ounces bread, such as Italian, French, or ciabatta (crusts removed), cut into 1/2-inch cubes (1 cup)
1/2 cup whole milk
4 slices bacon, chopped
1 small onion, finely chopped
1 small celery stalk, finely chopped
1 garlic clove, minced
1 package (5 ounces) mixed wild mushrooms, trimmed and thinly sliced
1/4 cup dry Marsala or white wine
2 large eggs, lightly beaten
2 teaspoons chopped fresh thyme
Coarse salt and ground pepper

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.