Mushroom Turkey Roulade Recipes

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TURKEY BREAST ROULADE



Turkey Breast Roulade image

The original recipe for this roulade called for tomatoes, which our son is allergic to. I substituted artichokes and mushrooms with wonderful results.

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 24-30 servings.

Number Of Ingredients 7

3 jars (7-1/2 ounces each) marinated artichoke hearts, drained and chopped
3 cans (4 ounces each) mushroom stems and pieces, drained and chopped
3 tablespoons chopped sweet onion
3 boneless turkey breast halves (3 to 3-1/2 pounds each)
2-1/4 pounds thinly sliced deli ham
1 cup butter, melted
1-1/2 teaspoons dried thyme

Steps:

  • In a large bowl, combine the artichokes, mushrooms and onion; set aside. With skin side down, cut a lengthwise slit through the thickest portion of each turkey breast to within 1/2 in. of bottom. Open the turkey breasts so they lie flat; cover with plastic wrap. Flatten to 3/4- to 1-in. thickness; remove plastic., Place ham slices over turkey to within 1 in. of edges. Spoon vegetable mixture lengthwise down center of the ham. Roll each turkey breast, starting from a side where the fold is in the center. Secure with kitchen string at 3-in. intervals. , Place the turkey rolls seam side down in one greased 15x10x1-in. baking pan and one 13x9-in. baking pan., In a small bowl, combine the butter and thyme; spoon over the turkey rolls. Bake, uncovered, at 350° for 1-1/4 to 1-3/4 hours or until thermometer reads 170°, basting frequently. Cover and let stand for 10 minutes before slicing.

Nutrition Facts : Calories 172 calories, Fat 11g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 592mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein.

TURKEY ROULADES



Turkey Roulades image

The filling in this recipe goes so well with turkey. I love the hint of lemon, and the savory combo of apples, mushrooms and spinach. The bread-crumb coating adds a nice crunch. -Kari Wheaton, South Beloit, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 13

1 cup diced peeled tart apple
1 cup chopped fresh mushrooms
1/2 cup finely chopped onion
2 teaspoons olive oil
5 ounces frozen chopped spinach, thawed and squeezed dry
2 tablespoons lemon juice
2 teaspoons grated lemon zest
3/4 teaspoon salt, divided
Pinch ground nutmeg
4 turkey breast tenderloins (8 ounces each)
1/4 teaspoon pepper
1 large egg, lightly beaten
1/2 cup seasoned bread crumbs

Steps:

  • In a large skillet coated with cooking spray, saute the apple, mushrooms and onion in oil until tender. Remove from the heat; stir in the spinach, lemon juice, lemon zest, 1/4 teaspoon salt and nutmeg. , Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic; sprinkle turkey with pepper and remaining salt. , Spread spinach mixture over tenderloins to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; tie with kitchen string. Place egg and bread crumbs in separate shallow bowls. Dip roulades in egg, then roll in crumbs. , Place in an 11x7-in. baking pan coated with cooking spray. Bake, uncovered, at 375° until a thermometer reads 170°, 40-45 minutes. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 184 calories, Fat 4g fat (1g saturated fat), Cholesterol 82mg cholesterol, Sodium 405mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

TURKEY ROULADE WITH WILD MUSHROOM STUFFING



Turkey Roulade With Wild Mushroom Stuffing image

I'm thinking of making something different this year for Thanksgiving, I came across this recipe for a Turkey Roulade via Emeril Lagasse. Recipe makes 2 cups Wild Mushroom Stuffing for 1 Turkey Roulade

Provided by - Carla -

Categories     Chicken Breast

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 cup fresh white bread, crust removed and cubed
1/2 cup milk
2 slices apple-smoked bacon, sliced into 1/4-inch pieces
3/4 cup finely chopped onion
1/4 cup finely chopped celery
2 garlic cloves, minced
5 ounces assorted mushrooms, sliced (such as shiitake and oyster, about 2 cups)
1/4 cup marsala wine
2 eggs
1/2 tablespoon chopped fresh thyme
1/2 tablespoon chopped fresh oregano
salt and pepper, to taste
1 (3 lb) boneless turkey breast, half
2 cups prepared wild mushroom stuffing
10 ounces thick-sliced apple-smoked bacon

Steps:

  • -=Wild Mushroom Stuffing=-.
  • In a small bowl, soak bread cubes in milk.
  • In a saute pan, saute bacon over medium-high heat until crisp and all fat is rendered.
  • Add onion, celery, and garlic and cook until softened, about 5 minutes.
  • Add mushrooms and continue to cook until mushrooms have released their liquid and are soft, about 4 minutes.
  • Deglaze with Marsala and cook for 1 1/2 to 2 minutes.
  • Remove from heat and allow to cool completely.
  • Squeeze excess milk from bread and place bread in a large mixing bowl.
  • Add eggs and mix well, breaking up pieces of bread.
  • Add mushroom mixture, chopped thyme and oregano, and salt and pepper to taste.
  • -=Turkey Roulade=-.
  • Preheat oven to 350 degrees F.
  • On a large cutting board, place turkey breast on top of plastic wrap and cut so that it opens up to one large flat piece of even thickness.
  • Cover with additional plastic wrap and pound to an even thickness of just under 1/2-inch.
  • Remove plastic wrap from top of turkey and spread stuffing evenly over middle portion of turkey breast and roll it up, using the plastic wrap to help keep the roll in place.
  • On a large piece of parchment paper, lay the slices of bacon down so that they just overlap.
  • The resulting "blanket" of bacon should be long enough to cover the entire length of the turkey roulade.
  • Lift the turkey roulade onto the bacon slices and carefully remove the plastic wrap.
  • Using the parchment as a handle, carefully roll up roulade, "tootsie-roll" fashion. Twist ends tightly.
  • Place this roll on top of a large piece of aluminum foil and roll entire roulade, paper and all, with the aluminum foil.
  • Crimp ends closed. Bake in a roasting pan with a rack for 1 1/2 hours, or until internal temperature reads 155°F.
  • Let roulade rest for 15 minutes, then slice into 1-inch thick slices and serve.

Nutrition Facts : Calories 467, Fat 18.6, SaturatedFat 5.4, Cholesterol 220.9, Sodium 214.8, Carbohydrate 8.7, Fiber 0.8, Sugar 2.1, Protein 54

SAUSAGE AND MUSHROOM STUFFED BONELESS TURKEY BREAST



Sausage and Mushroom Stuffed Boneless Turkey Breast image

Provided by Anne Burrell

Time 1h50m

Yield 10 servings

Number Of Ingredients 20

3 tablespoons all-purpose flour
Extra-virgin olive oil
2 large onion, cut into 1/2-inch dice
Kosher salt
2 cloves garlic, smashed and finely chopped
1 pound shiitake mushrooms, stemmed and julienned
1/2 bunch sage, leaves finely chopped
1 pound bulk Italian sausage, crumbled
1 turkey breast, removed from the bone, about 4 pounds
2 cups bread crumbs
1/2 cup grated Parmigiano-Reggiano
2 eggs
1/2 cup water
1 1/2 pounds caul fat
1 1/2 pounds sliced bacon
2 carrots, peeled and cut into 1/2-inch dice
2 ribs celery, cut into 1/2-inch dice
4 cups chicken stock
1 cup dry white wine
Thyme bundle

Steps:

  • Coat a large saute pan, over medium-high heat, with olive oil, add in half of the diced onion, season with salt, to taste. Cook the onions, stirring occasionally, until they are soft and very aromatic, about 8 to 10 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and sage, season with salt, to taste. Cook until they are soft and wilted, about 5 to 7 minutes. Stir in the sausage and use a large kitchen spoon to chop up the sausage. Cook until the sausage is brown and a little crispy, about 10 to 12 minutes. Transfer the sausage mixture to a large mixing bowl and let cool.
  • While the sausage mixture is cooling, cut the turkey breast into 2 separate halves and remove skin. Butterfly each half to make a wide, flat surface. Cover each half with plastic wrap and with a meat mallet, gently pound each breast half, to flatten.
  • To the mixing bowl with sausage mixture, add the bread crumbs, grated cheese, the eggs and 1/2 a cup of water. Mix together until it becomes a homogeneous mixture. Taste and season with salt if needed.
  • Lay a large piece of caul fat out on a large, flat work surface. Lay about 10 bacon slices in the middle, slightly overlapping. Arrange a turkey breast on top. Lay half the stuffing mix on the turkey and roll it up, creating a neat even log. Wrap 2 pieces of bacon around each end, then fold the bacon that's underneath around the turkey. Wrap the caul fat in an even layer to create a smooth even log. Tie with twine to secure. Repeat with second turkey breast.
  • Preheat the oven to 375 degrees F.
  • Put a large roasting pan on a burner, coat it with olive oil and heat over medium-high heat. Add the turkey rolls and brown on all sides. Remove the rolls from the pan and add in the remaining diced onion, carrots, celery. Season with salt, to taste, and cook the veggies until they start to soften, about 7 to 8 minutes. Add 1 cup of chicken stock and 1 cup of white wine to the roasting pan with a thyme bundle. Return the turkey rolls to the pan, cover with foil and roast for 25 minutes, remove the foil and roast for 10 more minutes.
  • Remove the pan from the oven and transfer the turkey to a tray or platter and cover with foil to rest and keep warm.
  • Put the roasting pan over 2 burners to make the gravy. Remove the thyme and skim the fat. Mix the flour with 6 tablespoons chicken stock and slowly whisk it into the roasting pan. Whisk in the remaining chicken stock and bring it the mixture to a boil. Reduce the heat and simmer until the mixture has thickened to a gravy consistency. Taste and season with salt, if needed.
  • Remove the string from the roulades and slice into medallions. Arrange the roulades on a serving platter and serve with the gravy.
  • What juicy breasts!

BACON COVERED TURKEY ROULADE WITH MUSHROOM FILLING



Bacon Covered Turkey Roulade with Mushroom Filling image

This turkey roulade is the perfect alternative to your traditional Thanksgiving turkey. Filled with a savoury mushroom filling and covered with bacon slices to keep it juicy and moist, it's sure to impress your guests!

Provided by Nadia Fazio

Categories     Main Course

Time 1h45m

Number Of Ingredients 18

2 turkey breasts (skinless and boneless; weighing about 1.5 lbs each)
salt and pepper (to taste)
1 cup breadcrumbs from day old bread (crusts removed torn into bite size pieces)
1/2 cup milk
2 tbsp. olive oil
1 onion (finely chopped)
1 celery stalk (finely chopped)
2 garlic cloves (minced)
225 grams mushrooms ((one package) thinly sliced)
1/4 cup white wine
2 teaspoons fresh rosemary (chopped)
2 large eggs (lightly beaten)
2 tbsp. parsley (freshly chopped)
¼ cup grated Parmesan cheese
1 cup shredded mozzarella
1/2 tsp salt
pepper (to taste)
8-10 slices bacon (halved)

Steps:

  • In a large bowl, toss the bread with milk and let sit while you prepare the mushroom filling.
  • In a large skillet heat olive oil and add onion and celery; cook until softened, about 5 minutes. Add garlic, cook for 1 minute.
  • Add mushrooms and cook until they have released their liquid, about 5 minutes.
  • Add wine; cook until evaporated from 2 to 3 minutes. Stir in the rosemary. Pour into a bowl and let cool before you add the remaining filling ingredients. Meanwhile, prepare the turkey breasts.
  • Place turkey breast on a cutting board. Holding a sharp knife parallel to the board, cut the turkey almost completely in half without cutting all the way through; open like a book.
  • With a meat mallet, pound turkey to a 1/2-inch thickness. Sprinkle with salt and pepper. Repeat with the second breast.
  • Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  • Squeeze excess milk from bread and add to bowl with mushroom mixture. Add eggs, parsley, cheeses, salt, and pepper; mix well.
  • Spread half of the filling on the turkey breast, leaving a 1/2-inch border all around. Starting at a short end, roll turkey over stuffing, tucking in the ends to form a log.
  • Place the turkey roulade seam side down. Slice bacon slices in half and place crosswise over turkey, overlapping slices slightly. Tuck the ends under the roast. Transfer to the prepared baking sheet and repeat with the second turkey breast.
  • Bake between 45 minutes to 1 hour until the internal temperature registers 165 degrees F. Let rest for a few minutes; slice and serve hot.

Nutrition Facts : Carbohydrate 18 g, Protein 68 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 217 mg, Sodium 1080 mg, Fiber 2 g, Sugar 4 g, Calories 480 kcal, UnsaturatedFat 6 g, ServingSize 1 serving

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