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Turkey Roulade with Spinach, Mushrooms and Artichokes

From the kitchen of The Family's Kathy Kexel

(This is a lot of work, especially if you have to bone and butterfly the turkey breast yourself, but, oh, is it worth it!)

whole turkey breast, skin-on, boned and butterflied  4 to 6 pounds
2 10 ounce boxes of frozen chopped spinach, thawed and squeezed dry
10 slices thick bacon  (15 slices if turkey breast is skinless)
8 ounces mushrooms, sliced
½ cup onion, chopped
2 garlic cloves, minced
1 15 ounce jar marinated artichoke hearts, drained and quartered
½ cup dry bread crumbs
1 cup Ricotta cheese
¾ cup Swiss cheese, shredded
2 eggs, lightly beaten
¼ teaspoon freshly ground nutmeg
1 teaspoon salt, divided
1 ½ teaspoons turkey rub, divided

If possible, have butcher bone turkey breast, leaving skin intact.  If the only boned turkey breasts available are skinless, that’s okay. If neither is available, purchase and thaw a turkey breast and bone it. (Trust me, you really want your meat man to do this, but boning and butterflying a turkey breast at home IS possible if you have very sharp knives.) 

Whisk cheeses, bread crumbs, eggs, nutmeg and ½ teaspoon salt together.  Stir in spinach and artichoke hearts.  Set aside.

Fry, bake or microwave five slices of bacon until crisp; drain and crumble.  In two tablespoons drippings or olive oil, sauté onions and garlic until soft.  Add mushrooms and cook until edges just begin to turn brown.  Cool.  Add onion mixture to spinach mixture and blend well.

Unroll turkey breast and lay flat, skin side up.  Season skin with ¼ teaspoon salt and 1 teaspoon turkey rub.  Carefully turn breast over without tearing skin.  (If the turkey breast is skinless, just season and turn)  Season meat with remaining salt and turkey rub.  Arrange stuffing over turkey to within one inch of all edges.  Carefully roll up.  If turkey breast is skinless, create a “skin” with five slices of bacon.  Tie widthwise and lengthwise with butcher’s twine.

Place roulade on rack in greased roasting pan.  Rub skin with olive oil or melted butter.  (Skip this step with skinless breast)  Cover loosely with aluminum foil.  Bake at 350 degrees F. for one hour.  Remove foil.  Cut remaining bacon strips in half and lay evenly and attractively over turkey. (I like to weave them together, basketweave style)  Roast 25 to 35 minutes longer until meat thermometer reaches 160 degrees F.  Remove from oven.  Cover with foil and let rest 15 minutes before slicing.

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