A slice of this turkey roulade, stuffed with bacon and wild mushrooms and topped with bourbon gravy, is the antidote to a dry Thanksgiving bird. Beyond that, making a roulade from Sysco’s precut turkey breast spares your kitchen the boning and portioning that comes with whole-turkey prep.
WILD MUSHROOM STUFFING
FOR THE STUFFING
- In a small bowl, soak the bread cubes in the milk.
- Meanwhile, in a sauté pan, cook the bacon over medium-high heat until it is crisp and all the fat is rendered.
- Add the onion, celery and garlic and cook until softened, about 5 minutes.
- Add the mushrooms and continue to cook until the mushrooms have released their liquid and are soft, about 4 minutes.
- Deglaze the pan with the Marsala and cook for 1 to 2 minutes longer.
- Remove from the heat and allow to cool completely.
- Squeeze excess milk from the bread and place the bread in a large mixing bowl.
- Add the eggs and mix well, breaking up the pieces of bread.
- Add the mushroom mixture, thyme, oregano, and salt and pepper to taste. Stir well to combine and set aside.
FOR THE TURKEY
- Heat the oven to 350 degrees.
- On a large cutting board, place the turkey breast on plastic wrap and cut it so that it opens up to one large evenly flat piece.
- Cover with additional plastic wrap and pound to an even thickness of just under ½ inch.
- Remove the plastic wrap from on top and spread the stuffing evenly over the middle portion of the turkey breast and roll it up lengthwise, using the outer plastic wrap to help keep the roll in place.
- On a large sheet of parchment paper, lay the slices of bacon down so they just overlap.
- The resulting “blanket” of bacon should be long enough to cover the 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 the roulade, “Tootsie Roll” fashion, inside the parchment. Twist the ends tightly.
- Place the roll on top of a large sheet of aluminum foil and roll the roulade, paper and all, inside the aluminum foil. Crimp the ends closed.
- Bake in a roasting pan fitted with a rack for 1 ½ hours, or until internal temperature reads 155 degrees.
- Let the roulade rest for 15 minutes; then carefully remove the foil and parchment and slice into inch-thick slices.
FOR THE GRAVY
- In a saucepan over medium heat, heat the butter.
- Slowly add the flour, mixing with a wooden spoon, until you have a roux.
- Cook for about 3 minutes until the roux is golden-brown in color.
- Add the bourbon, stock and maple syrup. Reduce slightly. Season with salt and pepper.
- Strain the mixture and keep warm.
Ingredient availability varies by location*