Turkey Breast Roulade With Mushrooms







A recipe allowed in a / / / diet.

This turkey dish is an American twist on the Italian porchetta. Here the most popular bird takes the place of the pork. Let’s fill our cutlets with sweet blueberries and dried mushrooms. This pleasantly stuffing is an excellent pairing for our meat. And let’s serve it with a savory side of mushrooms and other vegetable goodies.

Nutritional Chart

Calories: 476 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 40 g
  • 26 g
  • 20 g

Ingredients Needed for Turkey Breast Roulade With Mushrooms

For the roulade:

12 ounces of turkey breast (2 cutlets, 6-ounce each)
¼ cup dried mushrooms
2 tablespoons of dried blueberries
3 fresh thyme sprigs
1 tablespoon vegetable oil

For the veggies:

1 tablespoon vegetable oil
1 medium onion, sliced
1 medium carrot, chopped
2 celery sticks, chopped
3 ounces of mushrooms, halved
1 teaspoon dried thyme
¼ cup white wine

How to Make Turkey Breast Roulade With Mushrooms

For the roulade:
  1. Place the cutlets on the work surface and season them with salt and pepper.
  2. Distribute the dried mushrooms and blueberries between them.
  3. Roll them. Secure with twine at 1-inch intervals.
  4. Transfer them to a roomy baking dish, season with salt and pepper, add the fresh thyme, and drizzle with vegetable oil. Bake for 40 minutes at 360⁰F/180⁰C.
For the veggies:
  1. Heat the vegetable oil in a skillet over low heat, then add the onion. Stir it in.
  2. Add carrot and celery. Cook and stir until tender.
  3. Add the mushrooms and season with salt, dried thyme, and pepper. Stir them in.
  4. Add the white wine and cook for 5 minutes.
  5. Slice the meat rolls and serve them with veggies. Optionally, season with some sweet sauce.

Did you like this recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 1

Be the first to rate this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top