Wild Mushroom Stuffed Turkey Roulade Recipe

Main Dishes

Wild Mushroom Stuffed Turkey Roulade Recipe

5 from 1 vote

If you love a classic turkey dinner around the holidays but don't want to roast a whole bird, this mushroom stuffed turkey thigh roulade is an elegant alternative that's perfect for smaller groups!

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Prep Time: 1

Cook Time: 1

Total Time: 2

Makes: 8 servings

Ingredients

Turkey Thighs & Pan Gravy

1 tablespoon olive oil
6 de-boned, skin-on turkey thighs*, about 1 lb each
1 shallot, minced
2 tablespoons fresh sage leaves, minced
2 tablespoons all purpose flour
1/2 cup dry white wine
2 1/4 cups turkey or chicken stock, divided

Wild Mushroom Filling

24 oz mixed mushrooms, finely chopped (cremini, king trumpet, oyster, chanterel etc)
2 tablespoons olive oil
2 tablespoons butter
2 medium shallots, minced
3 garlic cloves, minced
1 tablespoon minced fresh sage leaves
1 tablespoon minced fresh thyme leaves
1 tablespoon minced fresh rosemary leaves
2 tablespoons madeira
2 teaspoons dijon mustard
1/2 cup fresh or panko breadcrumbs
3 tablespoons heavy cream
1/4 cup roughly chopped dried cranberries
Kosher salt and freshly ground black pepper

Instructions

Debone the turkey thighs. If you are able, ask your butcher to debone your turkey thighs and make sure they’re flat. Otherwise, use a sharp knife to remove the bone and any connective tissue or silverskin. Make slices in the meat (not all the way through) to help the thicker part of the thighs lie flat. Set them aside.
Saute the mushrooms. Heat the olive oil in a large skillet over medium heat. Once the oil is hot and shimmering, add the mushrooms to the pan in an even layer. Let the mushrooms cook, stirring occasionally, for 8-10 minutes until they’ve cooked down a bit. Sprinkle the mushrooms with salt and pepper and cook for another 2-3 minutes. Add the butter to the pan and stir in the shallots, garlic, and minced herbs and cook for 2-3 minutes, until the shallots and garlic are soft. Deglaze the pan with the madeira and turn off the heat.
Mix the filling. Transfer the mushrooms to a mixing bowl with the breadcrumbs, cranberries, dijon, and heavy cream and mix well. Season to taste with salt and pepper and let the filling cool completely.
Stuff and roll the turkey thighs. Lay a turkey thigh skin side down on a clean cutting board or work surface. Season the meat with salt and pepper and then spread about 1/2 cup of the mushroom mixture in the center of the turkey thigh, leaving a 1 inch border. Roll each thigh into a tight log and secure with several pieces of kitchen twine around the circumference, and one longer piece to hold the ends secure as well.
Preheat an oven to 350ºF.
Sear the turkey thighs. Heat the oil in a braiser or large oven-safe skillet over medium heat. Once the oil is hot, place the turkey thighs in the pan skin side down (you may want to sear in 2 batches). Work to brown the turkey roulades all over until golden brown. Pour off any excess rendered turkey fat (or save it!). Once all the turkey roulades are golden brown, return them to the pan skin side up and pour in 3/4 cup of the chicken stock to deglaze the pan. Transfer uncovered to the oven.
Roast the turkey thigh roulades. Let the turkey roulades roast for 30 minutes, then baste with the pan drippings every 10 minutes, until the internal temperature reaches 175-180°F. Remove from the oven and transfer the turkey roulades to a large carving board and loosely tent them with foil. Let them rest for 15 minutes.
Make the pan gravy. Bring the pan drippings to a simmer over medium heat in the pan they were roasted in. If there is a lot of fat on the surface, skim as much of it off as possible and discard it. Add in the minced shallots and sage and cook, stirring often, for 2-3 minutes until the shallots are soft. Sprinkle in the flour and mix until no lumps remain. Cook for 1-2 minutes, then stir in the white wine and bring a simmer. Use a whisk to whisk in the remaining chicken stock and simmer until smooth and thick. Season to taste with salt and pepper and serve with the turkey thighs.

Notes

*Each turkey thigh that I used was about 1 lb. If your turkey thighs are larger, feel free to scale down the amount you need (depending on the number of guests you're serving). You will likely need to roast the turkey thighs in the oven longer, so be sure to rely on the internal temperature and not the proposed cooking times.

Nutrition

Calories: 570kcalCarbohydrates: 16gProtein: 75gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 281mgSodium: 435mgPotassium: 413mgFiber: 3gSugar: 4gVitamin A: 222IUVitamin C: 3mgCalcium: 43mgIron: 1mg