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Stuffed Turkey Breast Roulade
By Chef Tom Fraker

Stuffed Turkey Breast Roulade
By Chef Tom Fraker


1 package Dried Porcini Mushrooms reconstituted
1 package Dried Oyster Mushrooms reconstituted
6 Sausage Links
1 Perfect Sweet Onions diced
1/2 jar Fire Roasted Sweet Red Bell Peppers
10 spears Asparagus bottoms snapped off
2 ounces Gruyere Cheese shredded
3 cloves Peeled Garlic minced
1 Whole Turkey Breast butterflied without skin
3 tablespoons Extra Virgin Olive Oil
3 tablespoons Unsalted Butter
3 cups Fat-Free Chicken Stock (low sodium) divided
1 cup Red Wine
Corn Starch Slurry as needed
2 tablespoons Butter


In a large saucepan, cook the sausage links until almost done. Remove the sausage from the pan and retain 2 tablespoons of the grease.

Add the mushrooms and onions and sauté until mushrooms are tender. Let cool.

Crumble the sausage with your hands and mix with the mushrooms. Preheat the oven to 350°F.

Lay the turkey on a sheet of plastic and cover with another sheet of plastic. With a kitchen mallet, pound the breast to 1/2-inch thickness.

Remove the plastic and season the turkey with salt and pepper.

Working from the bottom 1/3 of the breast, layer the sausage and mushroom mixture, the red bell peppers, asparagus, cheese and garlic.

Tightly roll up the turkey and secure with butchers twine. Season the outside of the roulade completely.

Heat the oil and melt the butter in a large roasting pan over a medium high flame. Sear the roulade on all sides.

Add 1 cup of the chicken broth to the pan. Cover the pan tightly with foil and place in the oven.

Roast the roulade for 30 minutes or until internal temperature is 165°F. Remove from the oven, transfer to a plate, cover with foil and let it rest.

Place the roasting pan on the stove over high heat. Add the rest of the chicken broth and the red wine.

Bring to a boil and reduce to a simmer. Cook for 10 minutes. Slowly add the cornstarch slurry while whisking.

Remove from the heat and strain into another saucepan. Stir in the butter.

To Serve

Remove the butchers twine and slice the turkey into 1-inch pieces. Place on a dinner plate and pour the sauce over the top.


To snap off the bottom of the asparagus, simply hold the spear at the base and mid section and bend.