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tuscan turkey roulade

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Turkey

Tuscan Turkey Roulade

Ilearned 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.

Ingredients

  • 1 Boneless 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.

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