Turkey Roulade With Swiss Chard

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I made this for my husband and I. It was awesome and the leftovers were turned into a WONDERFUL soup. I just added 1 white onion, 3 carrots, 3 stalks of celery, some chicken broth, stewed tomatoes and the left over turkey and stuffing. Stirred in some italian seasoning, and a little bit of barley. WOW! What a great way to use the leftovers!

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This turkey was so moist and flavorful, well worth the effort of putting it all together. I did substitute Swiss cheese and bacon for the Gruyere and pancetta. The recipe calls for way too much stuffing, so I'd recommend halving everything. Although I did use my leftover stuffing on pork chops and it was delicious. Also I didn't use all the liquid it called for to cook in. I only used 2 cups of wine, which filled my pan halfway. I will most definitely make this again!

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I made this over the past weekend. It tasted pretty good but I'm not totally sure it was worth the effort. I would make some changes if I was going to do it again.

1. The recipe calls for a large amount of stuffing. I think you could half the amount of the stuffing and still have plenty. However, stick with the full amount of chard because it cooks down to very little.

2. I could not get my turkey into the perfect shape and ended up making two by cutting the turkey breast I had in half.

3. I think subbing bacon for pancetta is a great idea. I would do this next time.

It did taste good but be prepared for a challenge.

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First off, the ingredients are kind of costly and so to save some money, I spoke to a professional chef who had some recommendations on substitutions: swiss cheese instead of gruyere cheese, bacon instead of pancetta, and I couldn't find turkey breasts with skin so to help keep the turkey moist I put a few pieces of bacon over the breasts.

I would consider myself an "intermediate" cook and I found this recipe to be rather difficult and time consuming. I did the stuffing the night before, then stuffed the turkey about 3 hours before, keeping the wine and water for just before it went into the oven.

It all turned out well in the end, everyone loved it, but I doubt I'll be making it again. It just cost too much money to make and was too time consuming.

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Hey, so I'm Polish and I really messed up my first attempt. So what, it still turned out really, really good. I'm the type of person that if they say the prep time is 15 minutes I'm still prepping 45 minutes later. I just don't know why that is. I want to make this for Thanksgiving but knew it would be best to try it out first. Good thing on my part. I will pre-prep the day before.

The turkey breast I bought had the bone in and I had to trim it out and I really didn't have enough skin to wrap around the finished, stuffed product. I also had too much filling but put the balance in a glass baking dish, covered it with foil, and I put in the oven with the turkey.

I couldn't find the pancetta so I thought I'd cook up some bacon but found I didn't have time to do that either so just added about a half a jar of bacon bits. I didn't have all of the fresh herbs and cheated a bit with some dried. Fresh is so much better though.

As we all loved the finished meal in the end I will definitely make this for the holidays.

I so wished my finished meal looked as pretty as the picture in your magazine but five stars for me anyway! My family loved it!!!!!

We've never had Swiss chard or gruyere cheese before and found both delightful. We love trying new things.