Olive Cornbread Turkey Roulades

Culinary Setting
Boneless Breast, Turkey Bacon


6 oz TURKEY BACON, chopped

12 oz leeks, cleaned well and chopped

12 oz celery, cleaned well and chopped

1 qt California ripe olives, wedged

2-1/2 tbsp fresh thyme, chopped

1 tsp coarsely ground black pepper

1-1/4 lbs fresh crumbled cornbread

4 Large egg whites

24 (5 oz each) TURKEY BREAST FILLETS, gently lbed 1/8-inch thick

2 tsp kosher salt

1/4 c olive oil


1/4 c all-purpose flour


Heat a large sauté pan over medium heat. Add bacon and cook for 2-3 minutes. Stir in leeks and celery and continue cooking for 3-5 minutes until vegetables begin to soften.

Mix in olives, thyme and black pepper. Transfer to a large mixing bowl and stir in cornbread crumbs and egg whites.

Place turkey breast fillets on a clean surface. Mound approximately 1/2 cup cornbread stuffing in a horizontal line down the center of each breast, pressing to condense. Roll sides of breasts around stuffing to enclose, creating a log shape. Season each stuffed fillet with salt and set aside.

Heat 3 tablespoons oil in a large roasting pan over high heat. Place each stuffed turkey fillet in the pan seam side down, then brush tops with remaining oil. Place in a 450 degree F oven for 15-17 minutes until cooked through. Transfer roulades to a clean cutting board and place roasting pan on stove top.

In a small bowl, whisk 1/3 cup of turkey stock with flour until smooth. Set aside. Stir remaining turkey stock into roasting pan, turn heat to medium-high and bring to a boil. Whisk flour slurry into pan juices, reduce heat to low and cook, stirring, for 4-6 minutes.

Slice turkey roulades horizontally into 1/2-inch thick pieces and top with pan juices just before serving.

Yield: 24 (8-ounce) servings

Nutrition Facts

Total Calories 325

Total Fat 12 g

Cholesterol 96 g

Sodium 719 mg

Total Carbohydrates 17 g

Protein 37 g