Turkey Breast Roulade With Mushrooms

  • Difficulty: Medium
  • 55 minutes
  • 2 servings

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.

Ingredients Needed for Turkey Breast Roulade With Mushrooms


For the roulade:

12 ounces of turkey breast (2 cutlets, 6-ounce each)
salt
pepper
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
salt
1 teaspoon dried thyme
pepper
¼ cup white wine

How to Cook 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.

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