Sausage and Mushroom Stuffed Boneless Turkey Breast

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This past Thanksgiving I spent the day with friends, like myself that have no siblings. We deciced to have an 'orphan' Thanksgiving. I made this recipe for my friends and they luved it, the gravy was to die for and the flavors were incrediable. I thought it would be harder than it really was. The toughest part was finding chaul fat, thank goodness for the Paradise Meat Market in Trimble MO, those ladies are awesome!

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My wife and I just finished having this dinner,,,fab for sure. Although I had modified it a bit, it was awesome. We will certainly be having this one again. Thanks Anne.

Gunter from Canada

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DELICIOUS! Huge hit at our New Years party. I made this recipe with Guy's bacon and tomato pasta and it was the biggest hit we've had. Everyone thought it was amazingly delicious! This recipe was simply amazing!

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Even if you don't want to attempt the turkey, the stuffing should get five stars on its own.

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This is delicious. I actually made two, freezing one for later. I used cheese cloth instead of the caul fat. This did not decrease the flavor or tenderness because of the bacon. I did use two different kinds of mushrooms which turned out good too.

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Meh. My brother-in-law made this for Thanksgiving dinner. We found that the caul fat had a very strong, unappetizing smell that affected the whole dish. Plus, it's just a lot of... meat. And fat.

Won't make it to next year's menu.

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Another sub note: Added spinach to the stuffing mix- the color and taste were fantastic!

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This recipe was absolutely fantastic. I have been wanting to make it for a year, but I couldn't locate the caul fat. Fineally I called the chef at Mike Simon's resturant in downtown Cleveland, "Lola" and he referred me to Blue Ribbon Meats. I substituted half of the shitake mushrooms with baby bella's. I also bought extra of the caul fat and am going to make this recipe with ckicken breasts and no bacon for a company dinner. The caul fat is a great ingredient- it made the roast really easy to work with.

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Absolutely delicious!! It was a hit for Thanksgiving this year!! In-Laws requested I make it again this Christmas!!

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Great recipe, very tasty, and not very difficult. I followed all directions exactly and the turkey turned out moist with the bacon being cooked and the stuffing excellent. My thoughts on ingredients: You could probably sub the shitake mushrooms with something cheaper, because the flavor impact was minimal in my opinion. I used hot Italian sausage, which didn't impact the overall flavor of the stuffing/turkey, but when you got a bite of it, it really gave the stuffing a certain flare. Caul fat makes the whole rolling process fool proof. If you're in the Denver area, go to Marczyk's in downtown for it- cost me $3. It does cook off completely like Anne says, but what she doesn't mention is the smell. Caul fat does not smell appetizing in the least. It doesn't affect the flavor of the roulade though, so that's good. It's a good idea to prep all your ingredients before cooking. With the turkey, make sure you use the mallet or something similar.