Turkey Roulade
This turkey roulade is stuffed with a savory stuffing, rolled up and then sliced into medallions. Then it gets baked in a mushroom gravy keeping the turkey breast perfectly moist. This tastes like thanksgiving in one bite, is fool proof and perfect for the holiday!
Turkey Roulade
Turkey roulade is turkey breast that is butterflied and pounded thin, then some type of stuffing gets layered on top and rolled into a log. Usually it’s baked as such and then sliced. I made turkey roulade in the past and have had a difficult time ensuring that the outside stayed moist while the inside was cooked through. So, I thought to myself, why don’t I slice it into medallions and bake it in a gravy to prevent the meat from drying out. And you know what? It turned out so good! The meat stayed moist, it was already sliced into portions (just don’t forget to cut the twine off) and it cooked slightly quicker than a whole turkey roulade would take. Seriously fool proof, tastes like thanksgiving in one bite and perfect for the holiday season.
What You'll Need
For the Turkey Roulade
- 3 lb Turkey Breast
- 5 cups of Cubed White, Sourdough or Wheat Bread
- You want to place the bread on a baking sheet in a 350° oven and bake until it’s completely dried out and starting to turn golden.
- 4 Tbsp Butter
- Onion – 1 cup, diced
- Celery – 1/2 cup, diced
- Mushrooms – 1 cup, chopped
- Garlic – 1 Tbsp, chopped
- Sage – 1 tsp, chopped
- Thyme – 1 tsp, chopped
- Rosemary – 1 tsp, chopped
- Chicken Broth – 3/4 cup
- Salt & Pepper
For the Mushroom Gravy
- 16 oz Mushrooms – Sliced. Minus the 1 cup of chopped mushrooms that went into the stuffing
- Shallot – 1 medium shallot, diced
- Garlic – 1 Tbsp, minced
- All Purpose Flour – 1/4 cup
- Dry White Wine – 1/4 cup, Sauvignon Blanc or Pino Grigio
- Chicken Broth – 2 cups
- Thyme – 2 tsp, chopped
- Rosemary – 2 tsp, chopped
- Umami Spice Blend – 2 tsp
- I found this in my grocery store and it’s a combination of shitake and porcini mushrooms as well as thyme and chili pepper.
- Substitutions: Chicken Bouillon Paste or ground up dried Porcini Mushrooms.
Make the Mushroom Gravy
Remove 1 cup of chopped mushrooms for the stuffing, the rest will be used in the gravy.
- Sweat the Mushrooms – Bring a skillet to medium heat and sweat the mushrooms in the 4 tbsp of butter. We don’t want them to brown. Stir occasionally and cook until a little liquid is left in the pan. This will take about 8-10 minutes.
- Sweat the Shallots and then Garlic – Add the shallots to the mushrooms and cook for about 5 minutes. Add the garlic and cook 2 more minutes.
- Flour – Sprinkle the flour overtop and cook for a few minutes to prevent a floury taste.
- Wine + Broth – Pour in the wine and broth and bring to a simmer. Stir frequently and allow the gravy to thicken.
- Herbs + Seasoning – Mix in the herbs and seasoning.
Make the Stuffing
- Dry the Bread – place the cubed bread in the oven at 350° until it is completely dried out and starting to turn golden.
- Sauté the Onions, Celery and Mushrooms – Heat a large skillet over medium heat, add the butter and veggies and sauté for about 7 minutes.
- Garlic + Herbs – Add the chopped garlic and herbs and sauté for 1-2 minutes longer.
- Combine the Bread + Vegetable Mix + Broth – Add the bread, sautéed vegetables and broth to a large bowl. Use your hands to thoroughly mix until the bread begins to break down and is cohesive and moist.
Make the Turkey Roulade
Servings: 6
Ingredients
Mushroom Gravy
- 16 oz Mushrooms sliced
- 1 medium Shallot diced
- 1 Tbsp Garlic minced
- 1/4 cup AP Flour
- 1/4 cup Dry White Wine
- 2 cups Chicken Broth
- 2 tsp Rosemary Chopped
- 2 tsp Thyme Chopped
- 2 tsp Umami Seasoning Blend Substitutions: Chicken Bouillon Paste or Ground up Dried Porcini Mushrooms
Turkey Roulade
- 3 lb Turkey Bread
- 5 cups Bread cubed
- 1 cup Onions diced
- 1/2 cup Celery diced
- 1 cup Mushrooms chopped
- 1 Tbsp Garlic chopped
- 1 tsp Thyme chopped
- 1 tsp Sage chopped
- 1 tsp Rosemary chopped
- 3/4 cup Chicken Broth
- Salt & Pepper
Instructions
Make the Mushroom Gravy
- Heat a skilled to medium and add 4 tbsp of butter. Add the sliced mushrooms (minus 1 cup of chopped mushrooms for the stuffing) and sweat for about 8 minutes. Stir occasionally and continue to cook until almost all of the liquid has evaporated.
- Add the shallots to the mushrooms and cook for 5 minutes, then add the garlic and cook a minute longer.
- Sprinkle the flour over top and cook for 1-2 minutes. Pour in the wine and chicken broth. Bring to a simmer and allow to thicken, stirring frequently.
- Stir in the chopped herbs and seasoning and cook for a couple more minutes.
Make the Turkey Roulade
- Preheat the oven to 350°
- Place the cubes of bread on a baking sheet and put in the preheated oven until the bread is completely dried out and starting to turn golden.
- Lay the turkey breast on it's side and slice it in half along the horizontal center, opening it like a book. Do not slice through the end, leave it connected and open it up completely. Place plastic wrap over the turkey breast and using a meat mallet, pound it until it's a uniform thickness of about 1/2 inch.
- Heat a medium pan over medium heat and add 4 tablespoons of butter. Saute the onions, celery and mushrooms for about 7 minutes until softened. Add the garlic and herbs and cook a minute longer.
- In a large bowl combine the dried bread, the vegetable mixture and chicken broth. Use your hands to thoroughly mix until the bread begins to break down and is cohesive and moist.
- Spread the stuffing mixture over the turkey breast and roll up starting at the long end.
- Use twine to evenly segment the turkey roulade into 6 pieces. Slice the turkey roulade into 6 medallions. Each piece should be held together by a piece of twine.
- Pour 1/2 of the mushroom gravy into the bottom of a 13x9 inch baking dish. Arrange the medallions in the pan and pour the remaining gravy over top.
- Bake at 350° in the preheated oven for 45-60 minutes until fully cooked through.
Tried this recipe?Let us know how it was!