Turkey Roulade with Mushroom-Pancetta Stuffing is a turkey breast stuffed with savory flavors, drizzled with brown butter and sliced for a beautiful presentation!
Prep Time1 hourhr30 minutesmins
Cook Time45 minutesmins
Rest Time15 minutesmins
Servings: 12
Author: Lunds and Byerly's Real Food magazine, Molly Stevens recipe author
Ingredients
3tbsp.unsalted butterdivided
1c.finely chopped leekwhite part only
kosher salt
freshly ground black pepper
8oz.diced pancetta
16oz.fresh mushroomsfinely chopped (I used Baby Bella, but other varieties would also work)
1/2c.chopped walnuts
2teaspoonchopped fresh thymedivided
2clovegarlicminced
4tbsp.fresh parsleychopped
4tbsp.freshly grated Parmesan
2boneless, skinless, butterflied turkey breastsabout 1 1⁄2 lb. each
1tbsp.extra virgin olive oil
Browned Butter (optional)
1stick unsalted butteroptional
4fresh sage leavesoptional
Instructions
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, 5-7 minutes, until soft.
Add pancetta and mushrooms, season with salt and pepper, and cook 3-5 minutes, until mushrooms release moisture. Increase heat to medium-high and continue to cook, stirring frequently, 3-5 minutes, until mushrooms begin to brown. Stir in walnuts, 1 tsp. thyme and garlic during final minute of cooking. Note - I did the preceding steps in two batches because I was doubling the stuffing. Remove from heat and transfer to a bowl to cool. Once cooled, stir in parsley, Parmesan and season with salt and pepper to taste. Set aside.
Arrange first 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 mallet, pound to 1/2 inch thickness, taking care not to pound holes in thinner spots. Remove plastic and season lightly with salt and pepper.
Spread one half of 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 3-6 places around its circumference, then tie a longer loop around length to hold ends in place. Repeat steps for butterflying, stuffing and tying the second turkey breast.
In an large ovenproof skillet or roasting pan over medium-high heat, heat 1 tbsp olive oil and remaining 1 tablespoon butter. Pat surface of roulades dry and season with remaining 1 tsp chopped fresh thyme, salt and pepper.
Place one roulade 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. Set first breast aside and brown second breast.
Return first roulade to pan and flip both roulades so they are seam side down. Place pan in oven. Roast 30-40 minutes, until an instant-read thermometer inserted into thickest part registers 165°F.
Transfer to a carving board, loosely tent with foil, and let rest for 15 minutes before removing strings. Carve into 1/2-inch-thick rounds, and serve drizzled with browned butter, if desired.
Browned Butter (optional)
If using browned butter, while the turkey is baking, cook butter until browned (see video link in post), adding fresh sage leaves during last 30-60 seconds. Remove sage leaves, then drizzle browned butter on sliced turkey roulade.
Notes
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 2 1⁄2 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 25 to 30 minutes. Let rest 10 minutes before removing strings. Serve whole or slice and serve.Do Ahead Steps:
Stuffing can be made in advance. Bring to room temperature before patting onto turkey.
Browned Butter can be made ahead and gently rewarmed in a pan or in the microwave