Sausage and Mushroom Stuffed Boneless Turkey Breast

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AWESOME! My teenage son said it was the best turkey i have ever made.
I went to 3 butcher shops and was unable to find the caul fat so I made it without.My guests wanted the recipe. It was very good and I will make it again this Christmas. You Rocked this one Anne Burrell. Jean

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My husband and I are not turkey fans at all. After many years of dry and tasteless turkey I was going to X the turkey out this year. BUT!!!! After watching this episode I had to give it a try. This was the first thanksgiving I’ve hosted and my guests were not too sure about what I was doing. I only had one prob. The caul fat was NOT see through and stretchy as on TV. Mine was very thick and not durable. I had to use little wooden sticks to keep one together. I was not able to cook most of it off, so before serving I just picked it off. Next time I’ll have to find a better one I guess. When it can time to reveal the master piece everyone couldn’t believe it! It tasted as good as it looked! About a week later everyone is still talking about it and wants me to cook it again next year. :^D PS: My local butcher now knows me by name. I guess its not everyday someone calls in asking for a pound of fat lol.
VERY JUICY

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This recipe is very good, the directions + the TV show make it pretty simple even if butterflying/making the roulade might seem daunting. Mine was a little lopsided, but I'm sure I'll improve with practice. I did find caul fat here in L.A., but I had to call around and go to a high-end market (Bristol Farms in S. Pasadena, for fellow SoCal-ites The meat was very tender and moist, even after being reheated as a leftover. The yield is probably about right, my wife and I just finished one of the roulades after 2 largeish meals, making it nearly perfect for a party of 8. The gravy was great, by itself I wasn't impressed but on the medallions it noticeably enhances the flavor. My only gripe (not enough to drop a star was that the stuffing wasn't as flavorful as I would like, but I'm that's more my fault than the recipe's

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I boned, butterflied and beat the breast..great fun! Caul fat was easy to work with and the flavor was fantastic but next time I will use thin instead of thick bacon. It browned and roasted perfectly. The gravy was the best ever when the pan warped, the potholder caught on fire and I seared my thumb trying to catch the pan as it hit the floor! My dog couldn't believe her eyes! I doctored up a can of turkey gravy and dinner was a big hit! The turkey breast was beautiful sliced and even better the next day as sandwiches. I will make this recipe again..after I buy a better roasting pan!

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As with others, a search for caul fat came up empty even after calling several specialty markets. As far as I can tell, it didn't hurt the recipe. We chose to go with this one for Thanksgiving as we were making a small dinner and this was easily halved. The turkey came out great and the stuffing is fantastic. There were a small amount of leftovers that were gobbled up with glee the next day. Thanks, Anne!

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Love this. Made it for Thanksgiving. Couldn't find the caul fat (Atlanta, GA like the others, used extra twine. Suggest a thinner cut of bacon, I used the thick cut. Overall, the stuffing was awesome. Can't wait to do this again. Ann you are wonderful to watch on TV.

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Stuffing was delicious and it came out moist.

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We made this recipe for Thanksgiving. Absolutely AMAZING!!!! Juicy, tasty and it stole the show! This one is a keeper for sure!

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This was perfect for 4 people dining. The meat was very juicy. Being in a small town, caul fat is difficult to find. I just improvised. Will be making this again.

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AMAZING! This was a hit at my house! I didn't have caul fat but used plenty of string and it turned out perfect! I took the breast off of the bone, which was attatched to the back...so I made my own turkey stock with the bones and meat from the back. The gravy was so YUMMY! I nixed the Parm, since my husband didn't like it and made my own bread crumbs from toasted Ezekial Seseme bread. I, also, used a semi-dry Missouri wine. I think, this will be a traditional dish at my house. Thanks, Anne!