Turkey Roulade


A sample packed up for my expert recipe taste-tester (Mom) šŸ™‚


I loved this recipe. I made a number of changes to an Emeril Lagasse roulade recipe. It came out great! I found that if the stuffing is a little dry before preparing the roulade that’s just fine since the moisture from the spinach and mushrooms makes it perfectly moist after cooking. Chris thought that the outside could do with some kind of rub or breadcrumb coating to keep it soft. I’m not sure what I’ll try on the outside next time, probably a chopped fresh herb and butter coating. I’m going to double this if I make it for our Christmas Eve dinner.


  • 1 boneless turkey breast half, about 2-3 pounds
  • salt, pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/2 tsp minced garlic
  • 8 ounces mushrooms, trimmed and thinly sliced
  • 3-4 oz fresh baby spinach
  • 1/2 batch of Pepperidge Farm herb stuffing (1/2 of 14 oz bag, prepared)


  1. Make stuffing according to package directions on stove top and allow to cool.
  2. Preheat the oven to 350 degrees F.
  3. Place turkey breast on cutting board and make a butterfly cut. Pound to an even thickness of 1/2-inch.
  4. In a large nonstick skillet, heat 1 tablespoon butter and 1 tsp olive oil over medium-high heat and saute the mushrooms and 1/4 teaspoon of the salt and cook, stirring, until caramelized around the edges, 3 to 4 minutes. Add the spinach, and cook, stirring occasionally, until spinach is wilted and any juices have evaporated from the pan, 3 to 4 minutes. Remove from heat until it is cool enough to handle.
  5. Lay the turkey breast flat on a clean work surface. Season the skin side of the turkey with salt and pepper. Arrange stuffing over the turkey to reach within 1/2-inch from all edges, then top with spinach mushroom mixture. Carefully roll up the breast. Using twine, tie the roll at even intervals so that it remains tightly rolled. Rub the outside of the roulade with the remaining tablespoon of olive oil and transfer to a rack inside of a shallow baking sheet lined with parchment paper.
  6. Roast until golden brown and an instant-read thermometer inserted into the thickest part of the very center of the roulade registers 150 to 155 degrees F, about 1 1/4 hours. Set aside to rest for 15 minutes then slice into 1/2-inch slices and serve.

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