Name: Healthy Turkey Roulade with Mushroom Stuffing and Blueberry Thyme Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tsp. oil; 1 (about 2 ½ lbs) turkey breast half, bone removed; 8 oz. mushrooms; 2 tbsp. chopped shallots; 2 garlic cloves, minced, divided; 2 tsp. fresh thyme, divided; 1 tbsp. soy sauce; 3 tbsp. blueberry jelly divided; 1 ½ tsp. sea salt, divided; ¾ tsp. fresh ground black pepper, divided; ½ cup sliced onion; 2 ½ cups chicken broth, divided; 1 tsp. cornstarch mixed with 1 tbsp. chicken broth

Healthy Turkey Roulade with Mushroom Stuffing and Blueberry Thyme Gravy

Overview

Cals/serving

Servings

394

Prep time

Cook time

Total time

15 mins

30 mins

45 mins

If you are looking for a meal that will impress your guests, then you will probably want to try out this next recipe – a perfectly delicious and healthy turkey roulade. You will be just amazed at how tasty this roulade is. It is bursting with flavor and it’s super delicious loaded with delicious mushroom filling. Also, you can easily make this roulade within just 10-15 minutes. The rest of the time is about baking this yummy recipe. You need to let it rest after it’s baking process so you will allow the juices to be realized and the meat will be tender and juicy after the 5-10 minute resting process.

Turkey Roulade

4 tsp. oil
1 (about 2 ½ lbs) turkey breast half, bone removed
8 oz. mushrooms
2 tbsp. chopped shallots
2 garlic cloves, minced, divided
2 tsp. fresh thyme, divided
1 tbsp. soy sauce
3 tbsp. blueberry jelly divided
1 ½ tsp. sea salt, divided
¾ tsp. fresh ground black pepper, divided
½ cup sliced onion
2 ½ cups chicken broth, divided
1 tsp. cornstarch mixed with 1 tbsp. chicken broth

Turkey Roulade

In a food processor pulse mushrooms, shallots, and 1 garlic clove until mixture is minced.
Heat a non-stick skillet over medium heat with 2 tsp. oil.
Add mushroom mixture, 1 tsp. thyme, soy sauce, ½ tsp. salt and ¼ tsp. pepper to skillet. Stir well. Then let the mushroom mixture cook without stirring for 3 minutes. Stir once and let cook until all the liquid is absorbed. Turn off the heat. Stir in 1 tbsp. blueberry jelly and let cool.
Preheat oven to 325°.
Sprinkle turkey with 1 tsp. sea salt and ¼ tsp. black pepper.
Spread the mushroom mixture over the turkey leaving an inch border.
Roll up the turkey breasts and secure them with a toothpick.
Heat a large cast-iron skillet with 2 tsp. oil over medium-high heat.
Brown turkey on all sides, about 4 minutes per side.
Place onions around the turkey and pour in 1 cup chicken broth.
Bake for 40 minutes to 1 hour, until internal temperature is 155°.
Place on a cutting board and loosely cover with foil.
Place skillet onto stovetop over medium-high heat. Add remaining garlic and bring to a boil. Simmer for 5 minutes. Add chicken broth and continue to simmer until reduced by one third.
Whisk in cornstarch mixture and cook until slightly thickened.
Stir in the remaining 2 tbsp. blueberry jelly and 1 tsp. thyme. Season with additional salt and pepper, if needed.
Serve with gravy.