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Turkey Breast Roulade with Mushroom -Wild Rice Stuffing Recipe

Turkey Breast Roulade with Mushroom -Wild Rice Stuffing

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Average Rating:

Total Reviews: 13

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  • on February 26, 2011

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    I made this recipe as one of the entrees for thanksgiving. The family loved it so much the requested for christmas dinner.

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  • on January 31, 2010

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    This was really good! The stuffing was great. It was a bit challenging to roll the turkey breast and some of the stuffing fell out. I also had way more than I needed, so I ended up adding the extra to the pan and let it cook alongside the turkey. It looked messy but it tasted good!

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  • on November 07, 2008

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    this dish is so fabulous! My boyfriend and I made it last year for our Thanksgiving dinner together and it was so great, it is now a Thanksgiving requisite. We served it with Emeril's mashed sweet potatoes and a fresh cranberry relish...a great Pinot Noir finished it off. Outstanding!!!

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  • on December 24, 2007

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    This is a gaurantee to please recipe.
    Everyone loved it. Thanks Emeril!!!!!!!!
    Keep up the great work!!!!!!!!!

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  • on November 18, 2007

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    My entire family raved about how wonderful this dish was. It took time to prepare, but it was worth the effort. Another reviewer said the roulade turned out dry, but mine was very tender. I didn't cook it as long as the recipe stated; it took less than 1 hour for mine to reach 155. I would recommend checking temp at 50-55 minutes. I also turned it about every 15 minutes and added broth to the pan frequently. I also made a little extra stuffing and served it along with some garlic mashed potatoes and sauteed asparagus. The sauce tasted excellent on everything. I've never enjoyed turkey so much.

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  • on August 28, 2007

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    This was one of the best recipes I have gotten. I had lots of chicken breast on hand so I just stuffed those (4 with the wonderful stuffing that you can eat by itself. I followed the recipe as is but only cooked it for 35 minutes in the oven. I then added a bit more wild rice to the leftover mixture and put that all down on the serving plate with the chicken on top with some sauce (that I could just drink!. There was sauce on the side. It was a hit and looked so good on the plate. Wonderful, Wonderful, Wonderful!

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  • on April 01, 2007

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    Make sure you get the breast thin enough, I didn't, and couldn't roll it. Great flavor though, it was a great hit.

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  • on March 01, 2007

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    This recipe was enjoyed by my family. Very good and tasty.

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  • on January 04, 2007

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    Where I live, I can't just go to one grocery store and get everything I needed for this dish, but it sounded really good, so I decided to make the extra trips. I couldn't find the whole boneless turkey breast either, so I bought the tenderloins and had 2 roulades. I also did not have twine, used toothpicks instead. Anyways, I have left over stuffing, and after all that effort, there was no way I was going to throw it away after stuffing the turkey, so I put it in a little dish to bake while I was making the sauce. I think the next time I make this (and I will I am not going to stuff the turkey, rather keep the stuffing on the side. It was sooo good though, and it saves well for leftovers.

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  • on December 20, 2006

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    I added additional seasonings for a southwest flavor. Came out great. Other than the price of breasts verse a whole turkey, this was a great dish

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