Description
A festive roulade filled with earthy mushrooms, vibrant herbs, and dried cherries, perfect for holiday gatherings.
Ingredients
Scale
- 1 boneless, skinless turkey breast
- 2 cups cremini or shiitake mushrooms, chopped
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1 cup dried cherries
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 4 ounces cream cheese or goat cheese
- 1 cup chicken broth
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Sauté garlic and shallots until fragrant.
- Add mushrooms and cook until golden and moisture has evaporated. Stir in herbs and cherries, remove from heat, and let cool.
- Place turkey breast between plastic wrap and pound to an even thickness.
- Spread the mushroom mixture over the turkey, leaving a small border.
- Roll the turkey tightly and secure with kitchen twine.
- Melt butter in the skillet and sear the roulade on all sides until golden brown.
- Transfer to a preheated oven at 375°F (190°C) and bake for 25-30 minutes until cooked through.
- Let rest for 10 minutes before slicing.
- For the sauce, add chicken broth and any remaining juices from the skillet, simmer, scrape browned bits, and season.
Notes
Make sure to pound the turkey to an even thickness for uniform cooking. Let the roulade rest before slicing to keep it juicy.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: holiday recipe, turkey roulade, family meal, stuffed turkey, Thanksgiving