Go Back

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
Servings: 6
Course: Dinner
Cuisine: American
Ingredients Method

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

Method
 

Make the Mushroom Gravy
  1. 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.
  2. Add the shallots to the mushrooms and cook for 5 minutes, then add the garlic and cook a minute longer.
  3. 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.
  4. Stir in the chopped herbs and seasoning and cook for a couple more minutes.
Make the Turkey Roulade
  1. Preheat the oven to 350°
  2. 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.
  3. 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.
  4. 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.
  5. 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. 
  6. Spread the stuffing mixture over the turkey breast and roll up starting at the long end.
  7. 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.
  8. 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.
  9. Bake at 350° in the preheated oven for 45-60 minutes until fully cooked through.