I found some turkey breast filets at the store the other day and wondered how to cook them without drying them out. Turkey breast filets can be either too thick or too thin; these were very thin. I used to make a turkey “napoleon” for my husband and I wondered if it would work as a roll. It not only worked, but they turned out delicious. The stuffing can be made ahead and is enough to stuff 6-8 turkey filets depending on their size. Of course, any stuffing recipe will work but I made my sausage and mushroom stuffing, adding half a pear for a little sweetness and it turned out succulent. The stuffing is the most time consuming part of this process.
To make the stuffing, over medium a 10″ skillet, heat:
2 tablespoons olive oil
When hot, add:
1/2 medium onion, finely diced
2 small stalks celery, finely diced
1/2 medium pear, minced
3 ounces mushrooms, finely diced
Stir and reduce heat to medium low. Cover the vegetables for about 5 minutes until they are tender. While they cook, break up 2 slices of bread (I used the quick oat bread recipe on this blog). If using a different bread, be sure to crumble into small pieces. When the vegetables are soft, add them along with the oil to the bread crumbs, mix thoroughly. To the skillet add:
4 ounces sausage, any kind your family likes
Cook thoroughly, breaking it up as it cooks into a “minced” meat consistency (like hamburger). This should only take a couple of minutes. Add to the stuffing mix along with:
Salt and pepper to taste
1/2 to 1 teaspoon of ground sage
If your turkey filets are square, you’ve hit the jackpot! Mine were triangular. Add about 1/3 cup of the stuffing on the longer side of the filet and pull the smaller side over it. I used bacon to wrap and hold the roll but I would suggest using porchetta instead because the bacon had too strong a flavor and almost overpowered the turkey roll.
Once rolled and wrapped, secured with toothpicks if necessary, place in a 10″ skillet with a little oil so that the bacon doesn’t stick. Cook over medium heat for approximately 2-3 minutes per side, getting all four sides.
While the turkey rolls are cooking, heat 2 tablespoons olive oil in another 10″ skillet. When hot add:
3 ounces of mushrooms
1/2 medium pear, minced
Cook for a 2-4 minutes, salt and pepper to taste and add:
2 tablespoons all purpose gluten-free flour
Stir to combine so that all the oil is floured and cook over medium low heat for 1-2 minutes to cook the flour. Add:
1 1/2 to 2 cups turkey (or chicken) stock
Stir to combine and stir constantly until thickened into a gravy.
Serve the turkey rolls over mashed potatoes (or rice), adding gravy to each of the servings. Enjoy!
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