Turkey Breat Roulade stuffed with Mushroom and Spinach 蘑菇菠菜火雞胸卷

It's Christmas time!!! This year, we have organized a X'mas party of 30 adults, 12 kids and 2 babies. I and my friend Christine hosted this great party with great food again. This turkey breast roulade is one of my X'mas dishes that I made this year. I had already did whole turkey just a month ago during Thanksgiving. Therefore, I tried this turkey breast roulade and it is easier to manage the cooking time as well.

Turkey Breast Roulade stuffed with Mushroom and Spinach

Ingredients (serves 6)

1 (3-4 pound) boneless turkey breast or center pork loin
1 package Costco Baby Spinach
¼ teaspoon ground nutmeg
3 tablespoons olive oil, divided
2 tablespoons fresh rosemary, without stem, minced
2 tablespoons fresh Thyme, without stem, minced
3 tablespoons garlic, minced
8 ounces mushrooms, stems removed and chopped
1-cup bread crumbs
4 teaspoons salt and pepper-divided
1-cup chicken stock
1/2 cup butter, melted and divided
One cup Shredded Chedder Cheese
2 yards of baking cotton string to tie breast

Instructions

Optional: Brine Turkey Breast one day in advance

• Preheat oven to broil to brown roast, then preheat oven to 325.
• Prepare roasting pan with cooking spray or line with aluminum foil.
• Prepare stuffing- Heat 1-tablespoon olive oil in a large skillet over medium heat. Add garlic, mushrooms, spinach and nutmeg, sauté 6 minutes. Add thyme and rosemary sauté for 5 minutes. Stir in bread crumbs. Add salt and pepper. Set aside.
• Butterfly turkey breast, * or ask butcher
• Sprinkle flattened breast with 1½   teaspoons salt and pepper.
• Spread stuffing mixture evenly over the breast, sprinkle with shredded cheese.  On long end of meat, roll tightly into a log. Tie meat with string at 2-inch intervals. Brush meat with remaining olive oil and ¼ cup butter.  Place roll in roasting pan. Pour chicken stock to base on pan. Broil roll until browned.  
• Bake for 90 minutes, basting occasionally. Remove from oven and let stand, covered loosely with foil for 20 minutes. Transfer to serving platter, remove string and slice into ½ -1 inch slices.  Serve with pan juices if desired.

* To butterfly the breast, turn breast on its side and slice down the center, cutting almost but not through. Open breast out flat, and pound turkey to an even thickness with a meat mallet.  Season and fill as recipe directs.

Makes: 6-8 servings

Recipe adapted from: Liz Bushong Website