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1
Coat a large saute pan, over medium-high heat, with olive oil, add in half of the diced onion, season with salt, to taste.
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2
Cook the onions, stirring occasionally, until they are soft and very aromatic, about 8 to 10 minutes.
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3
Add the garlic and cook for another 2 to 3 minutes.
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4
Toss in the mushrooms and sage, season with salt, to taste.
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5
Cook until they are soft and wilted, about 5 to 7 minutes.
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6
Stir in the sausage and use a large kitchen spoon to chop up the sausage.
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7
Cook until the sausage is brown and a little crispy, about 10 to 12 minutes.
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8
Transfer the sausage mixture to a large mixing bowl and let cool.
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9
While the sausage mixture is cooling, cut the turkey breast into 2 separate halves and remove skin.
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10
Butterfly each half to make a wide, flat surface.
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11
Cover each half with plastic wrap and with a meat mallet, gently pound each breast half, to flatten.
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12
To the mixing bowl with sausage mixture, add the bread crumbs, grated cheese, the eggs and 1/2 a cup of water.
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13
Mix together until it becomes a homogeneous mixture.
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14
Taste and season with salt if needed.
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15
Lay a large piece of caul fat out on a large, flat work surface.
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16
Lay about 10 bacon slices in the middle, slightly overlapping.
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17
Arrange a turkey breast on top.
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18
Lay half the stuffing mix on the turkey and roll it up, creating a neat even log.
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19
Wrap 2 pieces of bacon around each end, then fold the bacon that's underneath around the turkey.
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20
Wrap the caul fat in an even layer to create a smooth even log.
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21
Tie with twine to secure.
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22
Repeat with second turkey breast.
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23
Preheat the oven to 375 degrees F.
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24
Put a large roasting pan on a burner, coat it with olive oil and heat over medium-high heat.
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25
Add the turkey rolls and brown on all sides.
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26
Remove the rolls from the pan and add in the remaining diced onion, carrots, celery.
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27
Season with salt, to taste, and cook the veggies until they start to soften, about 7 to 8 minutes.
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28
Add 1 cup of chicken stock and 1 cup of white wine to the roasting pan with a thyme bundle.
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29
Return the turkey rolls to the pan, cover with foil and roast for 25 minutes, remove the foil and roast for 10 more minutes.
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30
Remove the pan from the oven and transfer the turkey to a tray or platter and cover with foil to rest and keep warm.
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31
Put the roasting pan over 2 burners to make the gravy.
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32
Remove the thyme and skim the fat.
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33
Mix the flour with 6 tablespoons chicken stock and slowly whisk it into the roasting pan.
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34
Whisk in the remaining chicken stock and bring it the mixture to a boil.
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35
Reduce the heat and simmer until the mixture has thickened to a gravy consistency.
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36
Taste and season with salt, if needed.
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37
Remove the string from the roulades and slice into medallions.
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38
Arrange the roulades on a serving platter and serve with the gravy.
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39
What juicy breasts!
