Entrée: United States – Turkey Breast Roulade with Shiitake and Sweet Corn

Serving Size: 6

Approximate Time

Prep 30 min

Cook 35 min

Additional 10 min

Total 1 hr 15 min

Ingredients

2 lb (900 g) boneless, skinless turkey breast, butterflied and pounded to an even thickness
8 oz / 225 g shiitake mushrooms, chopped
1 cup (150 g) sweet corn kernels (fresh or frozen)
1 small shallot, minced
1 / 2 cup (60 g) fresh bread crumbs
1 egg, beaten
2 tbsp (30 ml) chopped fresh parsley
2 tbsp (30 ml) olive oil
2 tbsp (30 g) butter
Salt and pepper to taste
Kitchen twine for tying
1 cup (240 ml) chicken stock (for pan sauce)

Instructions

1. Preheat oven to 375°F (190°C). Season the pounded turkey breast with salt and pepper.
2. Heat oil and butter in a skillet, sauté shallot until soft, add shiitakes and cook until browned; stir in corn and cook 1 minute.
3. Remove from heat, stir in bread crumbs, egg and parsley; season and let mixture cool slightly.
4. Spread the filling evenly over the turkey, leaving a 1-inch border. Roll tightly and secure with kitchen twine at 1–2 inch intervals.
5. Sear roulade in an ovenproof pan, seam-side down first, to brown all sides (about 2–3 minutes per side).
6. Add chicken stock to the pan and transfer to the oven; roast until internal temperature reaches 160°F (about 25–35 minutes depending on size).
7. Remove roulade, tent with foil and rest 10 minutes. Meanwhile reduce pan juices on the stove to make a sauce.
8. Slice roulade into rounds, spoon sauce over, and serve.

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