TURKEY ROULADE | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com Cuisine AmericanTotal Time 1 hr 30 minsCategory EntréesPublished Nov 5, 2021
Pre-heat a large skillet over medium heat. Melt the butter and sauté the leeks and celery until they just start to soften – about 8 minutes.
Add the mushrooms and tarragon to the skillet and continue to sauté for about 10 minutes, until the liquid has evaporated. Season with salt and freshly ground black pepper.
Add the Marsala wine to the skillet and deglaze the pan by scraping the bottom with a flat spatula to scrape up any brown bits. Remove the skillet from the heat and stir in the parsley and sage Season the vegetables again with salt to taste and set the filling aside to cool.
Double butterfly the turkey breast. To do this, place the turkey breast on a cutting board. Hold your knife parallel to the cutting board and press the palm of your free hand down on the turkey breast.
Season the turkey with salt and freshly ground black pepper and then spoon the filling evenly onto the breast. Roll the breast up around the filling and tie it closed at regular intervals.
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