Tuscan Turkey Roulade
Description
I learned this recipe while on my honeymoon in Tuscany. My husband and I signed up for a cooking class that was held at a quiet and beautiful B&B called Fagiolari. Under the tutelage of Giulietta and Stefania, we made this wonderful turkey roulade. The recipe is very simple and the only change I made was to double the amount of onions because they become a lovely 'sauce' when braised in white wine. I also added a variation using chicken breasts.
Ingredients
- 1boneless turkey breast, skin removed
- 4 cups sliced onions
- 2 tablespoons fresh rosemary leaves
- 1 tablespoon fennel seeds
- 1/2 cup dry white wine, more as needed
- 1/2 pound pork sausage (for example, sweet italian)
- salt and black pepper
Directions
- Butterfly and flatten turkey breast with a meat mallet. You want it flat enough to roll.
- Spread sausage over the flattened turkey. Sprinkle rosemary leaves over the sausage. Tightly roll up the turkey and tie securely with kitchen/butcher's twine. Lightly sprinkle the roulade with salt and pepper. Set aside.
- Place sliced onions in a baking pan. Sprinkle with fennel seeds and 1 teaspoon of salt. Put turkey roulade on top of the onion bed. Add white wine to the pan.
- Bake in a 375°F oven until the internal temperature reaches about 160°F. This usually takes about an hour or so. Add more wine if the onions start to dry out and burn.
- Let the roulade rest for at least 10 minutes before slicing. Don't forget to remove the string. Serve with braised onions, spooned over the slices.
- Variation: this can be made with chicken breasts. Note: if you don't have fennel seeds, you can use fresh sliced fennel bulb. Please do not use dried rosemary. Omit if you don't have fresh rosemary.
