Categories: Turkey-main dish
Ingredients
- 2 Tbsp. olive oil
- 2 med. onions, chopped
- 1 tsp. sugar
- 12 oz. white or cremini mushrooms
- 1/2 cup dry white wine
- 1 1/2 cup coarse bread crumbs
- 8 med. sage leaves, thinly sliced
- 1/4 cup plus 1/3 cup chopped fresh flat-leaf
- parsley leaves
- 1 boneless turkey breast (about 5 Lbs.),
- butterflied, skin removed
- 4 Tbsp. margarine or butter, melted
- 3 cups turkey or chicken broth.
Directions
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Preheat oven to 375 degrees. Arrange roasting rack in roasting pan.
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In 12-inch skillet, heat oil on med. Add onions; sprinkle with sugar and 1/8 tsp. salt. Cook 20 minutes or until golden brown, stirring occasionally.
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While onions cook, trim and chop mushrooms. Add mushrooms and wine to skillet. Increase heat to med.-high. Cook 5 minutes or until mushrooms are tender; stirring occasionally. Transfer contents of skillet to large bowl; cool. Stir in bread crumbs, sage, and 1/4 cup parsley.
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Place turkey on large cutting board, smooth side down. On left breast, cut along right side of tenderloin to separate from breast without cutting tenderloin off completely. Fold tenderloin back until flat but still attached to breast along left side. Repeat on right breast, cutting along left side of tenderloin and folding back. Cover surface of turkey with 2 large sheets of plastic wrap. using flat side of meat mallet or heavy rolling pin, pound turkey until about 3/4 inch thick all over. Discard plastic wrap.
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Sprinkle turkey with 1/2 tsp. each salt and pepper. Spread stuffing in even layer on breast. Starting with short side, roll breast in jelly-roll fashion. place seam side down. Using 16-inch pieces of kitchen string, tie roulade tightly at 2 inch intervals. Place roulade on rack in pan. Brush liberally with half the margarine. Sprinkle with 1/2 tsp. salt. Pour broth and 1 cup water into bottom of pan. Roast 1 1/2 to 2 hours or until turkey is cooked through (165 degrees), basting with remaining margarine halfway through.
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Remove from oven, transfer to large cutting board. Cover loosely with foil; let stand at least 10 minutes. Remove and discard strings.
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While roulade rests, strain pan juices into gravy separator. To serve, sprinkle all but 1 Tbsp. remaining parsley onto roulade, patting to adhere. Slice roulade; transfer to serving platter. Garnish with sage leaves. Sprinkle with remaining parsley. Serve with juices.