Go Back
–+ servings

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!
Print Recipe
Course: Dinner
Cuisine: American
Keyword: Mushroom Gravy, Stuffing, Turkey, Turkey Breast
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!