Try out my turkey roulade with a pesto and mushroom duxelle and a bourbon stuffing… This turkey roulade with a mushrooms is a good alternative here at home for the usual Thanksgiving turkey which!
There’s absolutely no chance that we can finish an entire turkey all in one sitting.
Let alone in one week. It is just way too much for us and our lucky guests.
So that’s why I prefer to make a turkey roulade or two instead, and each with a different stuffing also. This is one of roulades that I make every year: one with a delicious pesto, mushroom duxelle, cinnamon and bourbon stuffing.
And that one always goes down very well. Everyone enjoys that roulade. And even when I think I should try out something different this year, the hubs says I should keep it that way.
What’s a duxelle? I can hear you ask.
You might have heard of it before though. A duxelle is finely chopped and cooked mushrooms. There’s a very popular recipe that contains duxelle of mushrooms: a classic beef Wellington!
See, you probably have heard of it before.
Turkey Roulade with Mushroom Stuffing
So what’s the other roulade then, you might be thinking.
I usually go for an Italian sausage and dried tomato stuffing with loads of fresh sage. And again, there are hardly any leftovers when our Thanksgiving is finished. But I still owe you that recipe, I haven’t published it here on my blog yet!
Have you never tied up meat or a roulade like this before?
Then you should definitely check out my step by step tutorial. it is far more easier than you think it is!
Do you love turkey?
- 1 ¼ lbs fresh turkey (550 g)
- 5,5 oz white mushrooms (155 g), chopped
- 3 tbsp basil pesto
- 3 tbsp brandy or bourbon
- 1 shallot chopped
- 2 garlic cloves chopped
- ground cinnamon
- olive oil
- 1 tbsp unsalted butter
Add the chopped shallot and garlic to a large non-stick pan together with a splash of olive oil.
Place it over medium heat and gently cook the shallot and garlic for 3 minutes. Then add the chopped mushrooms to the pan.
Stir well and cook for 3 minutes or until the mushrooms start to release their juice. Then pour in the bourbon. Stir and season with a good dash of pepper and salt. Also add a little pinch of cinnamon.
Stir and taste the mushroom filling. Add extra pepper, salt or cinnamon to taste if necessary. Then take the mushrooms off the heat and let them cool down fully. Place a large piece of cling film on a clean surface and put the turkey fillets on top. Flatten them with a meat mallet if you find them too thick. If you use separate fillets like me, make them overlap each other for ⅓. Spread the basil pesto on top of the turkey. Keep about ½ inch distance (1,5 mm) from the edges.
- Then spread the cooled mushrooms on top and sprinkle with extra pepper and salt.
- Carefully roll the turkey fillet up using the cling film.
- Put the turkey roulade in the fridge to rest for 10 minutes. Then tie it up nicely with some kitchen twine. See here how to tie meat! You should end up with a nice roulade parcel. Melt the butter and a little olive oil in a large non-stick pan over high heat until foamy. Then add the roulade.
Brown and sear it on all sides for a couple of minutes.
Transfer the roulade to a baking dish, drizzle with the remaining hot olive oil and butter and bake it in a preheated oven at 356°F (180°C) for about 20 minutes. Turn the roulade halfway through cooking time. Once cooked, transfer the roulade to a clean chopping board and let it rest for 5 minutes. Then carefully remove the kitchen twine and cut the roulade up into thick slices. Put them onto hot plates and serve.