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Turkey Roulade




Source of Recipe


Emeril Lagasse






List of Ingredients



• 1 boneless turkey breast half, about 3 pounds
  
• 2 cups Wild Mushroom Stuffing
  
• 10 ounces thick-sliced apple bacon
  






Instructions



1. Preheat oven to 350 degrees F.
   
2. 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.
   
3. 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.
   
4. 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 alongside CORN AND WILD RICE PUDDING.
   
   






Final Comments


Yield: 6 to 8 servings

Wild Mushroom Stuffing for Turkey Roulade

1 cup fresh white bread (such as ciabatta), crust removed and cubed
1/2 cup milk
2 slices apple bacon, sliced into 1/4-inch pieces
1/21/2onion, finely chopped, or 3/4 cup finely chopped onion
1 rib celery, finely chopped, or 1/4 cup finely chopped celery
2 garlic cloves, minced or 1 teaspoon minced garlic
5 ounces assorted mushrooms, sliced (such as shiitake and oyster, about 2 cups)
1/4 cup Marsala wine
2 eggs
1/2 tablespoon chopped fresh thyme
1/2 tablespoon chopped fresh oregano
Salt and pepper, to taste

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.