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Roasted Turkey Roulade

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


2 1/2 lbs. 

Turkey Breast, butterflied
3 T Butter, divided
1 T Olive Oil
Yellow Onion, chopped
Celery Rib, chopped
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



  1. Preheat the oven to 325 F.

  2. 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.

  3. Fold the stuffing and fresh parsley into the vegetable mixture, then slowly pour over 1 cup of turkey stock, until stuffing is moistened.

  4. Place the turkey breast on a cutting board.  Season with Good Fella, then spoon over ⅓ of the stuffing, leaving an inch border. 

  5. 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.

  6. Cook the turkey for 1 ¼ to 1 ½ hours, until an internal temperature of 165 F is reached.

  7. Remove the stuffed turkey breast from the oven, rest for 15 minutes, then slice and serve warm, with remaining stuffing.

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