If you are looking for a paired down version of a turkey main for Thanksgiving, one that won’t have you swimming in leftovers, cooks in about an hour and a half’s time, and stays moist and delicious throughout, this is your dish. I also love that you can prepare it ahead, timing it to be warm out of the oven and ready for your feast. Follow the instructions through step 6, but don’t pour the broth in until you are ready to bake it, keeping the turkey refrigerated until you are ready to proceed. The mushroom filling is not only flavorful, but aids in adding moisture to the breast meat.
Wild Mushroom & Prosciutto Stuffed Turkey Roulade
If you are looking for a paired down version of a turkey main for Thanksgiving, one that won’t have you swimming in leftovers, cooks in about an hour and a half's time, and stays moist and delicious throughout, this is your dish. I also love that you can prepare it ahead, timing it to be warm out of the oven and ready for your feast. Follow the instructions through step 6, but don’t pour the broth in until you are ready to bake it, keeping the turkey refrigerated until you are ready to proceed. The mushroom filling is not only flavorful, but aids in adding moisture to the breast meat.
Ingredients
- 1 deboned turkey breast, about 3 pounds
- 2 tablespoons extra virgin olive oil
- 1 small sweet onion, chopped finely
- 8 ounces cremini mushrooms, chopped
- 8 ounces wild mushrooms, or use more cremini mushrooms, chopped
- 8 sage leaves, chopped
- 4 garlic cloves, crushed or finely chopped
- ⅓ cup white wine
- 2 tablespoons butter, salted or unsalted
- 4-6 slices of prosciutto
- 1 ½ teaspoons kosher salt
- 1 cup broth, chicken, vegetable or turkey broth are all fine
Instructions
- Warm the olive oil in a large saute pan over medium heat. Add the onion to the pan and ½ teaspoon of salt and cook, stirring occasionally, until the onion is softened. It should take about 10 minutes. Add the chopped mushrooms, chopped sage and crushed garlic, along with plenty of freshly cracked black pepper and another half teaspoon of salt. Cook the mixture until the mushrooms are cooked through, and the juices they release have evaporated. Add the wine and 2 tablespoons of butter and continue to cook until the wine has cooked off. The mushrooms should be moist, not dry, but there shouldn’t be much residual liquid in the pan. You can do this step ahead of time, cooling the mixture and refrigerating until you are ready to assemble the turkey. Make sure to taste the mushrooms at this point. Add more salt if needed.
- Preheat your oven to 375 F.
- Lay the turkey breast down on a work surface. Spread it open so it lies as flat as possible. If needed, use a sharp knife to slice thick parts of the breast and open it up so the thickness is as even as possible.
- Sprinkle the turkey with ½ teaspoon of kosher salt, then lay the prosciutto slices in a single layer to cover the entire breast. It's okay if they overlap slightly. Cover the prosciutto with the mushroom mixture, leaving a half inch border around the edges. Begin rolling the meat, tucking any mushrooms that fall out back in.
- Cut a long piece of kitchen twine, I like to start with a generous 3-foot length, and wrap it around one end of the turkey roll. Tie a knot, then continue to wrap it around the turkey in 1-inch intervals. Each time you wrap it, tuck the loose end of the string under the previous circle of string before moving onto the next one. When you get to the end, tie the string off and snip off the extra string.
- Place the turkey roulade into a baking pan. Pour the broth into the pan, then cover the pan tightly with aluminum foil. Place the pan in your preheated oven, and set a timer for 45 minutes.
- Remove the foil from the pan after 45 minutes, and increase the oven temperature to 425. Continue to cook until the meat is golden brown and a meat thermometer reads 165. It should take at least another 40-45minutes, but could be longer or shorter depending on the thickness of your roulade. If the broth dries out of the pan, pour some more broth or water in the bottom of the pan.
- Allow the turkey to rest 15 minutes, then transfer it to a serving platter. Slice the turkey into rounds and serve.
Tried this recipe?Let us know how it was!
