Tuscan Turkey Roulade

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   ["Butterfly and flatten turkey breast with a meat mallet. You want it flat enough to roll.", "Spread sausage over the flattened turkey. Sprinkle rosemary leaves over the sausage. Tightly roll up the turkey and tie securely with kitchen/butcher's twine. Lightly sprinkle the roulade with salt and pepper. Set aside.", "Place sliced onions in a baking pan. Sprinkle with fennel seeds and 1 teaspoon of salt. Put turkey roulade on top of the onion bed. Add white wine to the pan.", "Bake in a 375u00b0F oven until the internal temperature reaches about 160u00b0F. This usually takes about an hour or so. Add more wine if the onions start to dry out and burn.", "Let the roulade rest for at least 10 minutes before slicing. Don't forget to remove the string. Serve with braised onions, spooned over the slices.", "Variation: this can be made with chicken breasts.

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   Note: if you don't have fennel seeds, you can use fresh sliced fennel bulb. Please do not use dried rosemary. Omit if you don't have fresh rosemary."]

* Per serving · 4 servings · Values may vary.

No additional tips available.