Turkey-Mushroom Roulade

Name: Turkey-Mushroom Roulade
Ingredients: 1 tablespoon light butter; 2 leeks cleaned and sliced; 1 stalk celery sliced; 1 carrot peeled and sliced; 2 cups sliced mushrooms; 2 teaspoons herbs de provence; 2 shallots minced; 1 cup chicken stock; 2 cups whole wheat bread crumbs toasted; 2 1/2 pounds turkey breast half; salt; ground pepper; cranberry sauce

13 ingredients

3 steps

Ingredients

1 tablespoon light butter
2 leeks cleaned and sliced
1 stalk celery sliced
1 carrot peeled and sliced
2 cups sliced mushrooms
2 teaspoons herbs de provence
2 shallots minced
1 cup chicken stock
2 cups whole wheat bread crumbs toasted
2 1/2 pounds turkey breast half
salt
ground pepper
cranberry sauce

Directions

1

In a large skillet, melt butter over medium-high heat. Add leeks, celery and carrots and saute for 3 minutes. Add mushrooms and cook until they are tender. Add shallots and herbs and cook for an additional two minutes. Add the stock and bring to a simmer. Season with salt and fresh ground pepper to taste.
2

In a large bowl, add bread crumbs and and pour in mixture. Mix well and set aside to cool.
3

Butterfly turkey breast and pound to an even thickness. Spoon the stuffing down the middle of the turkey, roll and tie with twine. Place in a baking dish, cover and bake 45 minutes to 1 hour, until thermometer reads 150F. Remove and allow to rest 10 minutes. Remove twine and slice. Serve with cranberry sauce.