If you're cooking Thanksgiving for a smaller crowd or just want to change things up, this stuffed Turkey Roulade is the perfect alternative to a whole turkey. We stuffed a butterflied turkey breast with a savory filling of cremini mushrooms, garlic, onion, stuffing and sherry. Roll, truss, and give it a hearty coating of our Good Fella Italian Herb.
Roasted Turkey Roulade
Difficulty: Moderate
Prep time: 20 minutes
Cook time: 1 hour 30 minutes
Serves: 4-6
Ingredients: |
|
|
2 1/2 lbs. |
Turkey Breast, butterflied |
| 3 T | Butter, divided |
| 1 T | Olive Oil |
| 1 | Yellow Onion, chopped |
| 1 | Celery Rib, chopped |
| 2 | Garlic Cloves, minced |
| 4 oz. | Cremini Mushrooms, chopped |
| 2 oz. | Baby Spinach, chopped |
| 1/2 cup | Sherry |
| 1 T | Good Fella Italian Herb |
| 6 oz. | Stuffing |
| 2 T | Parsley, chopped |
| 2 1/2 cups | Turkey or Chicken Stock, divided |
| Rosemary Sprig | |
| Bay Leaf |
Instructions:
- Preheat the oven to 325 F.
- Melt 1 tablespoon of butter and olive oil in a large skillet over medium heat. Add the onions and celery and cook, stirring frequently, until soft, 3 minutes. Add the garlic and mushrooms and continue to cook for 3 minutes, until the mushrooms are slightly browned. Deglaze with sherry, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in spinach, then season with Good Fella. Simmer for 2 minutes, then turn off the heat.
- Fold the stuffing and fresh parsley into the vegetable mixture, then slowly pour over 1 cup of turkey stock, until stuffing is moistened.
- Place the turkey breast on a cutting board. Season with Good Fella, then spoon over ⅓ of the stuffing, leaving an inch border.
- Roll the turkey breast, then use kitchen twine to truss the turkey breast and secure the stuffing. Place in a cast iron skillet, top with remaining softened butter, and season with Good Fella. Place a sprig of rosemary on top, add remaining 1 ½ cups of stock around the turkey, along with 1 bay leaf. Transfer to the oven.
- Cook the turkey for 1 ¼ to 1 ½ hours, until an internal temperature of 165 F is reached.
- Remove the stuffed turkey breast from the oven, rest for 15 minutes, then slice and serve warm, with remaining stuffing.
