Turkey Breast Roulade with Wild Mushroom Stuffing and Marsala Sauce
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Makes 4 to 6 servings
For a truly elegant dinner entree, serve this with wild rice and steamed
baby carrots.
1 (1 1/2 pound) boneless, skinless turkey breast
1 ounce (l cup) dried porcini mushrooms
1 teaspoon olive oil
1/4 cup finely chopped shallots or scallions (white parts only)
1 garlic clove, minced
12 ounces assorted mushrooms (shiitakes, white mushrooms, oyster mushrooms),
finely chopped (best to do to a food processor)
1 1/2 teaspoons fresh chopped rosemary or 1 teaspoon dried rosemary
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Fresh rosemary sprigs, if available
1 cup unsalted chicken broth or use canned low-sodium broth
1/2 cup dry Marsala
Salt and freshly ground pepper, to taste
- Preheat the oven to 350° F. Place the turkey breast, skinned-side down,
on a work surface. Using a sharp knife, cut a deep incision into the thickest part of
the meat on one side of the roast, being careful not to cut completely through. Open this
flap like a book to one side to butterfly the roast. Make another cut on the other side,
being careful not to cut completely through, and fold out in the other direction. Pound gently
to flatten. Cover and refrigerate until ready to use.
- In a small bowl, place the dried mushrooms and add 1 cup boiling water.
Let stand until the mushrooms are softened, about 30 minutes. Lift the mushrooms out
of the water and chop coarsely. Strain the soaking liquid through a paper towel-lined
wire sieve set over a small bowl. Save the soaking liquid.
- In a large nonstick skillet, heat the oil over medium heat. Add the
shallot and garlic and cook, stirring often, until softened, about 1 minute. Add the fresh
mushrooms, soaked mushrooms, soaking liquid, rosemary, salt, and pepper and cover. Cook until
the fresh mushrooms give off their liquid, about 5 minutes. Remove the cover and
increase the heat to high. Cook until the liquid evaporates and the mushrooms are
browned, about 10 minutes. Cool completely.
- Spread the filling on the butterflied turkey breast. Starting at a long
end, roll up into a thick cylinder. Tie the breast crosswise in several places with kitchen
string. Tuck the rosemary springs underneath the string, if using.
- Place the turkey breast in a flameproof roasting pan just large enough
to hold it. Cover loosely with aluminum foil. Pour the chicken broth and wine around the
turkey breast. Bake, basting occasionally, until a meat thermometer inserted in the center
of the roast reads 160° F., about 45 minutes. Do not overbake the turkey breast.
Transfer to a serving platter, season with salt and pepper, and cover with foil to keep warm.
- Place the roasting pan on top of the stove and bring to a boil over high
heat. Boil until the liquid is reduced to about 1/2 cup, about 10 minutes. Season the sauce
with salt and pepper.
- Discard the kitchen string and rosemary springs. Slice the turkey
crosswise into 1/2-inch thick slices. Serve, drizzling each serving with the sauce.
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