Description
A delightful turkey roulade filled with earthy mushrooms, rich cream cheese, and tangy cherries, perfect for holiday feasts and family gatherings.
Ingredients
Scale
- 1 boneless, skinless turkey breast
- 1 cup fresh cremini or shiitake mushrooms, chopped
- 4 oz cream cheese
- 1 cup cherries (dried or fresh), pitted and chopped
- 2 tbsp fresh thyme or rosemary
- 2 cloves garlic, minced
- 1/2 cup walnuts, chopped
- 2 tbsp butter (or olive oil as a substitute)
Instructions
- Preheat your oven to 375°F (190°C).
- Clean and chop the mushrooms, mince the garlic, and prepare the cherries and walnuts.
- Melt about two tablespoons of butter in a skillet over medium heat. Sauté the chopped mushrooms and garlic until golden and their liquid has evaporated (about 5-7 minutes).
- Stir in the walnuts, herbs, and cherries; cook for another 2 minutes. Let the mixture cool slightly, then fold in the cream cheese until everything is combined.
- Place the turkey breast between two sheets of plastic wrap and pound to about 1/2 inch thick.
- Spread the filling evenly over the turkey breast, leaving space at the edges. Roll the turkey tightly and secure it with kitchen twine or toothpicks.
- Melt another tablespoon of butter in the skillet and sear the roulade on all sides until golden brown (about 3-4 minutes per side).
- Transfer the roulade to a baking dish and bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
- Let it rest for about 10 minutes before slicing.
Notes
Let the turkey sit at room temperature for 30 minutes before cooking for even results. Use a meat thermometer to check for doneness.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Keywords: turkey, roulade, stuffed turkey, holiday recipe, family recipe