Stuffed Turkey Roulades with Mushroom Filling and Mustard Sauce

Juicy turkey roulades with a savory mushroom, spinach and apricot filling, baked in the oven and served with a creamy mustard and herb sauce. The roulades can be filled and rolled the day before, so on the feast day only the cooking and the sauce remain.

By yumbelo · 6 servings · 120 minutes

Ingredients

• 1200 g Turkey breast fillet, whole
• 100 g Day-old white bread
• 150 ml Milk
• 250 g Button mushrooms
• 2 pc Onions
• 200 g Fresh leaf spinach
• 80 g Dried apricots
• 3 tbsp Medium-hot mustard
• 1 bunch Thyme
• 3 tbsp Olive oil
• 30 g Butter
• 1 tsp Salt
• Black pepper, freshly ground
• 2 tbsp Wheat flour
• 500 ml Vegetable stock
• 150 g Crème fraîche

Method

1. Cut the white bread into small cubes, pour the milk over it and let it soak for about 10 minutes.
2. Finely dice the onions and chop the mushrooms small. Heat one tablespoon of olive oil and the butter in a large pan and fry the onions and mushrooms for 5 minutes, until the liquid has evaporated.
3. Add the spinach and let it wilt, then remove the pan from the heat and let the mixture cool.
4. Finely dice the apricots. Squeeze the bread well and mix it with the mushroom and spinach mixture, the apricots, the stripped thyme leaves, one tablespoon of mustard, half a teaspoon of salt and pepper.
5. Slice the turkey fillet lengthwise so that a large, flat sheet forms. Between two layers of cling film, pound it lightly flat and season with salt and pepper.
6. Spread the filling evenly over the meat, roll up tightly from the long side and secure well with kitchen twine or toothpicks. Refrigerate the roulades covered until ready to roast.
7. Preheat the oven to 180 °C convection. Heat the remaining two tablespoons of olive oil in an oven-proof casserole dish and sear the roulades on all sides until golden brown.
8. Brush the roulades with a tablespoon of mustard, place the casserole in the oven and cook the roulades for about 35 to 40 minutes, until the core temperature reaches 72 °C.
9. Remove the roulades from the casserole, loosely cover with aluminum foil and let rest for 10 minutes.
10. For the sauce, deglaze the pan drippings with the vegetable stock and scrape the browned bits from the bottom. Stir the flour into a smooth paste with a little cold water, whisk it into the boiling stock and simmer for 2 minutes.
11. Stir in the crème fraîche, season with mustard, salt and pepper, and keep the sauce warm over low heat.
12. Remove the kitchen twine or toothpicks, cut the roulades into thick slices and serve with the mustard and herb sauce.