Mushroom Turkey Roulade Recipes

Steps:

• In a large skillet coated with cooking spray, saute the apple, mushrooms and onion in oil until tender. Remove from the heat; stir in the spinach, lemon juice, lemon zest, 1/4 teaspoon salt and nutmeg. , Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic; sprinkle turkey with pepper and remaining salt. , Spread spinach mixture over tenderloins to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; tie with kitchen string. Place egg and bread crumbs in separate shallow bowls. Dip roulades in egg, then roll in crumbs. , Place in an 11x7-in. baking pan coated with cooking spray. Bake, uncovered, at 375° until a thermometer reads 170°, 40-45 minutes. Let stand for 5 minutes before slicing.

Steps:

• For the roulade: Preheat the oven to 425 degrees F. Position a rack in a roasting pan.
• Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the celery, fennel and onions and cook, stirring often, until softened, about 5 minutes. Add the sausage and cook until browned through, 7 to 10 minutes. Stir in the parsley and rosemary and cook for about 1 minute. Season with salt and pepper. Deglaze the skillet with a splash of brandy, scraping up any brown bits from the bottom.
• Combine the sausage/veggie mix, stuffing mix, chicken stock and egg in a large bowl and stir together. Lay the turkey breast flat and season with salt and pepper. Spread the stuffing mixture in an even layer, then tightly roll the turkey breast. Tie the roll with kitchen twine--approximately 4 to 6 ties evenly spaced
• Rub the remaining 4 tablespoons softened butter all over the surface, sprinkle with salt and pepper and put on the rack in the roasting pan. Roast for 30 minutes, then decrease the oven temperature to 350 degrees F and continue roasting until the skin is golden brown and crispy and a meat thermometer inserted into the center of the roulade reaches 155 degrees F, another 1 hour to 1 hour 15 minutes. Remove to a cutting board, cover with foil and let rest while you make the gravy.
• For the gravy: Set the roasting pan over a burner over medium heat. Whisk the flour into the drippings to form a paste and cook, stirring constantly, until the roux is golden brown, about 3 minutes. Add the chicken stock, turn off the heat and add the brandy to the pan. Turn the heat back on and cook, whisking constantly, until the gravy thickens, 5 to 7 minutes. Season with salt and pepper.
• Slice and serve with the gravy!

Steps:

• Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.
• Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.
• Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)
• Preheat the oven to 325 degrees F. Place a baking rack on a sheet pan.
• Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don't mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.
• Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until an instant-read thermometer registers 150 degrees F in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.

Steps:

• Bring 1 cup water and dried mushrooms to boil in heavy small saucepan. Remove from heat. Let stand until soft, about 30 minutes. Drain, reserving soaking liquid. Chop mushrooms.
• Sauté pancetta in heavy large skillet over medium heat until crisp, about 10 minutes. Using slotted spoon, transfer pancetta to paper towel to drain. Add 2 tablespoons oil to drippings in skillet. Add crimini mushrooms and onion. Sauté until mushrooms begin to brown and no liquid remains, about 8 minutes. Remove from heat. Stir in pancetta and chopped porcini, then parsley, rosemary, and fennel seeds. Mix in breadcrumbs; season stuffing to taste with salt and pepper. Mix in enough reserved mushroom-soaking liquid by tablespoonfuls to moisten (about 3). Cool stuffing completely.
• Cover opened turkey breast with waxed paper. Using rolling pin, pound to 1/2-inch-thick rectangle (about 14x10 inches). Remove waxed paper. Sprinkle turkey with salt and pepper. Spread stuffing over, leaving 1-inch plain border. Sprinkle with additional mushroom-soaking liquid if dry. Starting at 1 long side, roll up turkey jelly-roll style. Secure with metal turkey-lacing pins. Tie roll crosswise with kitchen string every 1 1/2 to 2 inches to hold shape. Tie roll once lengthwise to secure ends. Remove metal pins. (Can be made 1 day ahead. Cover and chill.)
• Preheat oven to 375°F. Heat remaining 2 tablespoons oil in heavy large ovenproof skillet or heavy roasting pan over medium-high heat. Brown turkey roll on all sides, turning often, about 12 minutes. Pour 1/3 cup broth over. Brush with 1 teaspoon butter. Cover skillet with foil. Roast turkey 30 minutes, basting 2 more times with 1/3 cup broth and brushing with 1 teaspoon butter. Remove foil. Roast until turkey is brown and thermometer inserted into center registers 170°F, basting with broth and brushing with more butter occasionally, about 15 minutes longer. Transfer turkey to platter; tent loosely with foil. Reserve skillet or pan.
• Strain pan juices into 2-cup glass measuring cup. Add more broth, if necessary, to measure 1 1/4 cups liquid. Blend 2 tablespoons butter and flour in small bowl. Place roasting skillet or pan over medium-high heat. Add 11/4 cups pan-juice mixture, wine, and remaining mushroom-soaking liquid, leaving any sediment in bowl. Simmer 5 minutes, scraping up any browned bits. Gradually whisk in flour paste. Simmer until gravy thickens, whisking constantly, about 3 minutes. Season with salt and pepper.
• Remove strings from turkey. Cut roast crosswise into 1/2-inch-thick slices and serve with gravy.

Steps:

• Place turkey in a 5-qt. slow cooker. Brush with melted butter. Sprinkle with seasonings. Top with mushrooms. Pour wine over all. Cook, covered, on low 3-4 hours (a thermometer inserted in turkey should read at least 165°)., Remove turkey to a serving platter; tent with foil. Let stand 10 minutes before slicing., Transfer cooking juices to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve turkey with sauce.

Steps:

• -=Wild Mushroom Stuffing=-.
• In a small bowl, soak bread cubes in milk.
• In a saute pan, saute bacon over medium-high heat until crisp and all fat is rendered.
• Add onion, celery, and garlic and cook until softened, about 5 minutes.
• Add mushrooms and continue to cook until mushrooms have released their liquid and are soft, about 4 minutes.
• Deglaze with Marsala and cook for 1 1/2 to 2 minutes.
• Remove from heat and allow to cool completely.
• Squeeze excess milk from bread and place bread in a large mixing bowl.
• Add eggs and mix well, breaking up pieces of bread.
• Add mushroom mixture, chopped thyme and oregano, and salt and pepper to taste.
• -=Turkey Roulade=-.
• Preheat oven to 350 degrees F.
• On a large cutting board, place turkey breast on top of plastic wrap and cut so that it opens up to one large flat piece of even thickness.
• Cover with additional plastic wrap and pound to an even thickness of just under 1/2-inch.
• Remove plastic wrap from top of turkey and spread stuffing evenly over middle portion of turkey breast and roll it up, using the plastic wrap to help keep the roll in place.
• On a large piece of parchment paper, lay the slices of bacon down so that they just overlap.
• The resulting "blanket" of bacon should be long enough to cover the entire length of the turkey roulade.
• Lift the turkey roulade onto the bacon slices and carefully remove the plastic wrap.
• Using the parchment as a handle, carefully roll up roulade, "tootsie-roll" fashion. Twist ends tightly.
• Place this roll on top of a large piece of aluminum foil and roll entire roulade, paper and all, with the aluminum foil.
• Crimp ends closed. Bake in a roasting pan with a rack for 1 1/2 hours, or until internal temperature reads 155°F.
• Let roulade rest for 15 minutes, then slice into 1-inch thick slices and serve.