Yields: 6-10 servings

Ingredients:

2 boneless, skinless turkey breasts (about 1 ½ pounds each)

3 teaspoons Kosher salt, divided

Fresh ground black pepper

½ teaspoon sweet paprika

1 cup panko bread crumbs

1 cup mushrooms, diced small

1 celery stalk, diced small

½ cup red bell peppers, diced small

2 tablespoons fresh thyme, leaves pulled from stems

2 tablespoons fresh sage, minced or 1 tablespoon dried sage

2 tablespoon fresh rosemary, minced or 1 tablespoon dried rosemary

2 cups parsley leaves

6 cloves garlic, peeled

1 teaspoon red pepper flakes

5 tablespoons salted butter, divided

1 tablespoon olive oil

¼ cup vegetable oil

Directions:

Preheat the oven to 375 degrees.

Line a baking sheet with non-stick foil or parchment paper.

Pat the turkey breasts dry then butterfly crosswise making sure not to cut all the way through. Place one breast between a large piece of plastic wrap and pound to a rectangle shape (about 12”x14” and ¼ inch thick).

Repeat with second breast.

Season both breasts with 2 teaspoons salt, pepper and paprika.

In a large skillet, melt 4 tablespoons butter over medium-low heat, add the bread crumbs and toast until golden brown (about 3 minutes).

Transfer to a bowl and set aside.

To the same skillet, add the remaining tablespoon butter and olive oil. Add the diced mushrooms, celery and bell peppers. Cook uncovered until nicely browned, stirring often. (about 3-4 minutes)

Transfer the veggies and toasted bread crumbs to a food processor. Add the thyme, sage, parsley, rosemary, garlic and pulse until finely chopped.

Add the red pepper flakes, 1 teaspoon salt and ground pepper and mix with a spatula or spoon by hand.

Starting with one turkey breast spread half of the mixture, leaving a half inch border all around. Starting at the short side, roll turkey tightly over the stuffing mix, tucking in the ends to form a log. Secure with kitchen twine.

Repeat the process with the second breast.

Rub the Turkey Roulades all over with the vegetable oi.

Transfer to the lined baking sheet seam side down and bake for about 1 hour, making sure the internal temperature on the thickest parts reads 160 degrees.

Let cool in the pan for 25 minutes before slicing and serving.

Enjoy with fresh-home-made Cranberry Sauce (see recipe in previous post)

Chef’s Tip: You can prepare the roulades a day ahead. Except - DO NOT rub with oil until ready to roast. Cover and refrigerate. Bring to room temperature 30 minutes before roasting.