Honey Glazed Turkey Roulade with Mushroom & Walnut Stuffing

In a saute pan, heat one teaspoon olive oil; saute garlic, shallot and walnuts.

Add the mushrooms, oregano and turkey stock and reduce the mixture until it is the consistency of paste.

Season with 1/4 teaspoon each salt and pepper.

Remove the tendons from the tenderloins with a boning knife. Make a horizontal slice in each half of the tenderloins and open width-wise like a book.

Place tenderloin halves between 2 sheets of wet plastic wrap (moisture prevents poultry from sticking). Flatten with a meat mallet to about 1/8" thickness throughout.

Lightly season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Evenly spread 1/4 of the mushroom stuffing on each tenderloin half. Roll up and set on a sheet of plastic wrap.

Combine honey, brown sugar, bourbon, and Worcestershire sauce. Mix well. Pour 1 1/2 tablespoons of honey glaze over each tenderloin.

Tightly wrap each tenderloin in plastic wrap so that no moisture will escape.

Place a steamer rack in a large saucepan. Add water and heat to boiling.

Add wrapped turkey. Cover and steam the roulades for 20 minutes, rotating after the first 10 minutes. Cook to an internal temperature of 170 degrees F.

Carefully remove turkey from plastic wrap and allow to rest for 5-10 minutes.

On the bias, slice each piece into 5 slices. Fan out turkey slices along the edge of warm plates. Drizzle the remaining honey glaze along plate beside the turkey. Garnish with basil leaves.