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Turkey Roulade with Mushroom-Pancetta Stuffing Recipe


Photography Terry Brennan, Food Styling Lara Miklasevics

Turkey with all the trimmings is great on Thanksgiving, but turkey is also a go-to menu item throughout the entire holiday season. Even the pickiest eaters appreciate its lean, mild taste notes cookbook author Molly Stevens, who contributed this recipe to Real Food. Plus, it adapts to a range of seasonings and preparations. Here, a filling of sautéed mushrooms, leeks, and pancetta elevates a simple boneless turkey breast into a sumptuous roast. You can use any fresh mushrooms, but a mix of cremini, shiitake and oyster mushrooms is especially tasty, suggests Stevens. You can also make individual roulades with turkey cutlets (see Cook’s Note below).

Turkey Roulade with Mushroom-Pancetta Stuffing

Makes 6 Servings

3 tbsp. unsalted butter
1/2 c. finely chopped leek, white part only
kosher salt
freshly ground black pepper
2 oz. diced pancetta
8 oz. fresh mushrooms, finely chopped
1/2 teaspoon fresh thyme, chopped
1 clove garlic, minced
2 tbsp. fresh parsley, chopped
2 tbsp. freshly grated Parmesan
1 boneless skinless split turkey breast (about 212 lb.)
1 tbsp. extra virgin olive oil

Place rack in middle of oven and preheat to 325°F.

In a medium skillet over medium heat, melt 2 tablespoons butter. Add leek and season lightly with salt and pepper. Cook gently, stirring occasionally, 5 minutes, until soft.

Add pancetta and mushrooms, season with salt and pepper, and cook 3 minutes, until mushrooms release moisture. Increase heat to medium-high and continue to cook, stirring frequently, 2 to 3 minutes, until mushrooms begin to brown. Stir in thyme and garlic during final minute of cooking. Remove from heat and transfer to a bowl to cool. Once cooled, stir in parsley and Parmesan and season with salt and pepper to taste. Set aside.

Arrange turkey breast on a cutting board and make a horizontal cut halfway up along length of one of longer sides. (The goal is to cut breast almost in half so it can open up like a book.) Continue slicing, folding back top half of breast, until blade reaches 1/2 inch from opposite edge. Fold open butterflied breast and lay a piece of plastic wrap over top. With a meat pounder or rolling pin, give breast a few firm smacks to even out, taking care not to pound holes into thinner spots. Remove plastic and season lightly with salt and pepper.

Spread stuffing evenly over turkey breast surface. Starting at either edge where breast is butterflied open, roll, jellyroll style, snugly but without squeezing out filling. Secure roulade with kitchen twine in 3 places around its circumference, then tie a longer loop around length to hold ends in place.

In an ovenproof skillet over medium-high heat, heat oil and remaining 1 tablespoon butter. Pat dry roulade surface and season with salt and pepper.

Place in skillet, seam side up, and cook about 10 minutes, turning with tongs every 3 to 4 minutes, until nicely browned on top 3 sides.

Flip roulade seam side down and transfer skillet to oven. Roast 75 minutes, until an instant-read thermometer inserted into thickest part registers 165°F. Transfer to a carving board and let rest at least 15 minutes before removing strings, carving into 1/2-inch-thick rounds, and serving.

Cook’s Note: You can also make individual roulades using turkey cutlets. Look for 6-ounce cutlets at least 1 inch thick; you’ll need 212 pounds total. Make the filling as directed. Butterfly each individual cutlet and pound out as directed. Divide the filling evenly among the 6 cutlets and roll each, jellyroll style. Brown and roast 35 to 40 minutes. Let rest 10 minutes before removing strings. Serve whole or slice and serve.

Nutrition info (Per serving): CALORIES 376 (162 From Fat); FAT 18g (Sat. 8g); CHOL 153mg; SODIUM 197mg; CARB 4g; FIBER 1g; PROTEIN 47g

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