Healthy Meal Prep
Mushroom-Turkey Roulade Recipe

Mushroom-Turkey Roulade


Herbed mushroom stuffing is baked inside turkey breast in this incredibly flavorful turkey roulade recipe perfect for Thanksgiving or a dinner party.


  • 1 tablespoon light butter
  • 2 leeks, cleaned and sliced
  • 1 stalk celery, sliced
  • 1 carrot, peeled and sliced
  • 2 cups sliced mushrooms
  • 2 shallots, minced
  • 2 teaspoons herbes de Provence
  • 1 cup chicken stock
  • 1 pinch salt and ground black pepper to taste
  • 2 cups whole wheat bread crumbs, toasted
  • 2 ½ pounds turkey breast half
  • ¼ cup cranberry sauce, or to taste


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Melt butter in a large skillet over medium-high heat; saute leeks, celery, and carrot for 3 minutes. Add mushrooms; saute until tender, 5 to 10 minutes. Add shallots and herbes de Provence; saute until fragrant, about 2 minutes. Pour chicken stock over vegetable mixture and bring to a simmer; season with salt and pepper.
  3. Mix bread crumbs and vegetables mixture together in a bowl. Set stuffing aside to cool.
  4. Cut turkey breast from one side through the middle horizontally to within one-half inch of the other side. Open the 2 sides and spread them out like an open book and pound to an even thickness. Spoon stuffing down the middle of the butterflied turkey. Roll turkey around stuffing and secure with twine. Place in a baking dish and cover with aluminum foil.
  5. Cook turkey breast until no longer pink in the center and the juices run clear, 45 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and allow turkey to rest for 10 minutes before removing twine and slicing. Serve with cranberry sauce.

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Nutritional Information

Mushroom-Turkey Roulade

Servings Per Recipe: 10
Calories: 315.1
% Daily Value *
protein: 72 %
carbohydrates: 6 %
exchange other carbs:
dietary fiber: 10 %
fat: 16 %
saturated fat: 15 %
cholesterol: 29 %
vitamin a iu: 30 %
niacin equivalents: 111 %
vitamin b6: 44 %
vitamin c: 6 %
folate: 9 %
calcium: 6 %
iron: 17 %
magnesium: 22 %
potassium: 15 %
sodium: 14 %
thiamin: 18 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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