Turkey Roulade 3 Ways

By draingal

Ingredients

• 2 boneless, skinless turkey breasts (3.5–4 lbs. total)
• Kosher salt and freshly ground black pepper
• 1 recipe Take-Your-Pick Filling
• 1 1/2 tbsp. canola oil
• 1 fennel bulb, chopped
• 2 Honeycrisp apples, cored and chopped
• 2 shallots, chopped
• 2 tbsp. unsalted butter
• 2 tbsp. Fresh Tarragon, chopped
• 2 tbsp. fennel fronds, chopped
• Kosher salt and freshly ground black pepper
• 4 slices thick-cut bacon, chopped
• 1 lb. assorted mushrooms, chopped
• 1 bunch scallions, chopped
• 1/3 c. chopped fresh flat-leaf parsley
• 1/4 c. dry white wine
• 3 tbsp. seasoned breadcrumbs
• Kosher salt and freshly ground black pepper
• 8 oz. Italian sausage, casing removed
• 2 garlic cloves, minced
• 2 c. Crumbled Corn Bread
• 1 tbsp. chopped fresh thyme
• 1/2 c. chicken stock
• Kosher salt and freshly ground black pepper

Details

Servings 8
Preparation time 30mins
Cooking time 85mins
Adapted from countryliving.com

Preparation

Step 1

Preheat oven to 425 degrees F. Line a rimmed baking sheet with
foil and fit with a wire rack.
Prepare Turkey: Butterfly breasts crosswise, being sure not to cut all the way through. Place a piece of
plastic wrap over one open
breast, and pound to a rectangle about 12"-x-14" (1/4" thick). Season with salt and pepper. Repeat with remaining breast.
Make Filling (choose one):
Fennel-Apple Filling:
Cook fennel bulb, apples, shallots and unsalted butter in a large skillet over medium heat, stirring occasionally, until golden brown, 10 to 12 minutes. Stir in tarragon and fennel fronds. Season with salt and pepper.
Bacon-Mushroom Filling:
Cook bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Remove to a plate with a slotted spoon, pour off all but 1 1/2 tablespoons drippings. Add mushrooms to drippings; cook, stirring occasionally, until lightly browned, 8 to 10 minutes. Add scallions and parsley; cook, stirring occasionally, until scallions are tender, about 2 minutes. Stir in wine; cook until wine evaporates, 3 to 4 minutes. Stir in breadcrumbs. Season with salt and pepper.
Sausage-Corn Bread Filling:
Cook sausage in a large skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until no longer pink, 5 to 7 minutes. Stir in garlic; cook 1 minute. Add corn bread and thyme. Remove from heat, and stir in chicken stock. Season with salt and pepper.
Assemble Roulade: Spread half of desired filling onto one breast, pressing to adhere. Tightly roll from one long side and secure with butcher’s twine. Tuck ends
under and tie lengthwise with
butcher’s twine. Repeat with
remaining breast and filling.
Rub roulades with oil, dividing
evenly. Season with salt and
pepper.
Bake on prepared baking
sheet until an instant-read
thermometer inserted in the
thickest part reads 165 degrees F,
40 to 45 minutes. Let stand
10 minutes before slicing.