Turkey Roulade 3 Ways

Name: Turkey Roulade 3 Ways
Prep time: 30 min
Total time: 1 h 25 min
Yield: 8 serving(s)
Ingredients: 2 boneless, skinless turkey breasts (3 1/2–4 lbs. total); Kosher salt and freshly ground black pepper; 1 recipe Take-Your-Pick Filling; 1 1/2 tbsp. canola oil; 1 fennel bulb, chopped; 2 Honeycrisp apples, cored and chopped; 2 shallots, chopped; 2 tbsp. unsalted butter; 2 tbsp. Fresh Tarragon, chopped; 2 tbsp. fennel fronds, chopped; 4 slices thick-cut bacon, chopped; 1 lb. assorted mushrooms, chopped; 1 bunch scallions, chopped; 1/3 c. chopped fresh flat-leaf parsley; 1/4 c. dry white wine; 3 tbsp. seasoned breadcrumbs; 8 oz. Italian sausage, casing removed; 2 garlic cloves, minced; 2 c. Crumbled Corn Bread; 1 tbsp. chopped fresh thyme; 1/2 c. chicken stock

By Marian Cooper CairnsPublished: Oct 3, 2016

Jump to recipe

Brian Woodcock

Yields:

8 serving(s)

Prep Time:

30 mins

Total Time:

1 hr 25 mins

Three simple, flavorful ways to prepare your Thanksgiving bird.

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Ingredients

Turkey

2 boneless, skinless turkey breasts (3 1/2–4 lbs. total)
Kosher salt and freshly ground black pepper
1 recipe Take-Your-Pick Filling
1 1/2 Tbsp. canola oil

Fennel-Apple Filling

1 fennel bulb, chopped
2 Honeycrisp apples, cored and chopped
2 shallots, chopped
2 Tbsp. unsalted butter
2 Tbsp. Fresh Tarragon, chopped
2 Tbsp. fennel fronds, chopped
Kosher salt and freshly ground black pepper

Bacon-Mushroom Filling

4 slices thick-cut bacon, chopped
1 lb. assorted mushrooms, chopped
1 bunch scallions, chopped
1/3 cup chopped fresh flat-leaf parsley
1/4 cup dry white wine
3 Tbsp. seasoned breadcrumbs
Kosher salt and freshly ground black pepper

Sausage-Corn Bread Filling

8 oz. Italian sausage, casing removed
2 garlic cloves, minced
2 cups Crumbled Corn Bread
1 Tbsp. chopped fresh thyme
1/2 cup chicken stock
Kosher salt and freshly ground black pepper

Directions

1. Step 1Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil and fit with a wire rack.
2. Step 2Prepare Turkey: Butterfly breasts crosswise, being sure not to cut all the way through. Place a piece of plastic wrap over one open breast, and pound to a rectangle about 12"-x-14" (1/4" thick). Season with salt and pepper. Repeat with remaining breast.
3. Step 3Make Filling (choose one): Fennel-Apple Filling: Cook fennel bulb, apples, shallots and unsalted butter in a large skillet over medium heat, stirring occasionally, until golden brown, 10 to 12 minutes. Stir in tarragon and fennel fronds. Season with salt and pepper. Bacon-Mushroom Filling: Cook bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Remove to a plate with a slotted spoon, pour off all but 1 1/2 tablespoons drippings. Add mushrooms to drippings; cook, stirring occasionally, until lightly browned, 8 to 10 minutes. Add scallions and parsley; cook, stirring occasionally, until scallions are tender, about 2 minutes. Stir in wine; cook until wine evaporates, 3 to 4 minutes. Stir in breadcrumbs. Season with salt and pepper. Sausage-Corn Bread Filling: Cook sausage in a large skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until no longer pink, 5 to 7 minutes. Stir in garlic; cook 1 minute. Add corn bread and thyme. Remove from heat, and stir in chicken stock. Season with salt and pepper.
4. Step 4Assemble Roulade: Spread half of desired filling onto one breast, pressing to adhere. Tightly roll from one long side and secure with butcher’s twine. Tuck ends under and tie lengthwise with butcher’s twine. Repeat with remaining breast and filling. Rub roulades with oil, dividing evenly. Season with salt and pepper.
5. Step 5Bake on prepared baking sheet until an instant-read thermometer inserted in the thickest part reads 165 degrees F, 40 to 45 minutes. Let stand 10 minutes before slicing.