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Mushroom and Sausage Stuffed Turkey Breast (Roulade) with Gravy
Servings: 10 portions
- Extra-virgin olive oil
- 2 large onion, cut into 1/2-inch dice
- Kosher salt
- 8 cloves garlic, smashed and finely chopped
- 1 pound shiitake mushrooms (use other mushrooms if you prefer)
- 1/2 bunch sage, leaves finely chopped
- 1/2 cup Kalamata olives
- 1 pound bulk Italian Chicken or Turkey 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
- 2 carrots, peeled and cut into 1/2-inch dice
- 2 ribs celery, cut into 1/2-inch dice
- 4 cups low sodium chicken stock
- 1 cup dry white wine
- Thyme bundle
- 3 tablespoons all-purpose flour
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 chicken or turkey 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 (Most of them will do it without charging anything). Cover each half with plastic wrap and gently pound each breast half, to flatten.
To the mixing bowl with sausage mixture, add the bread crumbs, grated cheese, the eggs, the olives and 1/2 a cup of water. Mix together until it becomes a homogeneous mixture. Taste and season with salt if needed.
Arrange a turkey breast flat on the plastic wrap. Lay half the stuffing mix on the turkey and roll it up, creating a neat 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 low sodium 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.
Sources: Based on multiple recipes including recipes from the Food Network
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 (Most of them will do it without charging anything). Cover each half with plastic wrap and gently pound each breast half, to flatten.
To the mixing bowl with sausage mixture, add the bread crumbs, grated cheese, the eggs, the olives and 1/2 a cup of water. Mix together until it becomes a homogeneous mixture. Taste and season with salt if needed.
Arrange a turkey breast flat on the plastic wrap. Lay half the stuffing mix on the turkey and roll it up, creating a neat 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 low sodium 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.
Sources: Based on multiple recipes including recipes from the Food Network
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