I found Turkey Breast in the grocery! Yippee for turkey. I always enjoy eating turkey outside and never cooked any turkey dish aside from reheating turkey left-overs when we cook it at home. Browsing through the Internet I have found a turkey roulade with wild mushroom stuffing from Emeril posted through Martha Stewart's site. I tweaked the recipe a bit to make it simpler and voila! I was able to cook a turkey for the first time. My friends enjoyed this dish so I'm happy on the end result.
Turkey Roulade with Mushroom Stuffing
Ingredients
For the Stuffing
- Bread with the crust removed and cut into 1 inch cubes
- 1/2 cup of Milk
- 3 tsp. oregano (Dried)
- 3 tsp. thyme (Dried)
- 8 slices of bacon
- 1 whole onion minced
- 4 cloves of garlic minced
- 400grams of fresh mushrooms sliced (I used different varieties I find in the grocery except Shitake and Chinese Dried Mushrooms)
- 1 egg
For the turkey
- Turkey Breast
- 12 pcs. of bacon
- Butter
- Salt & Pepper
Procedure
- Toss the bread and milk in a bowl and set aside.
- Heat a pan and add a tbsp. of oil and bacon. Cook the bacon until crispy. Add the onion and garlic and saute until softened. Then add the mushrooms. Season with salt and pepper. Let it cook for another 8-10 minutes.
- In a big bowl, combine the cooked mushrooms, thyme, oregano, egg, and bread. Make sure you squeeze out excess liquid from the bread before adding into the bowl. Mix together.
- Lay the breast flat on top of a plastic wrap. Cover the turkey breast with plastic wrap and pound until it has an even thickness of 1/2 inch thick. Then, use an aluminum foil and lay the bacon slices in a way that it overlaps each other. Place the turkey breast on top of the bacon and the mushroom stuffing at the center of the turkey breast. Roll up the turkey to form a roulade. Make sure that the ends are crimped.
- Place in an oven-proof dish or roasting pan and bake for 1.5 hours at 180degrees Celsius. Once done, let the turkey rest at room temperature for 15-20 minutes.
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