We’ve had a great deal of discussion recently about stuffed (boned) turkey breasts, rolled up and roasted in a long :”sausage” shape.. Some recipe authors call the dish a “roulade,” some simply say it’s a “stuffed breast” or a “roll.” In the French kitchen, turkey breasts are often stuffed with a ”forcemeat” or sort of meat-mousse filling, made from turkey, or from turkey and sausage or other ground combination of meats, studded with ham and pistachios. The roasted result is called a “galantine” – when served cold, glazed in a light aspic, it is called a “ballotine.” * (These two dishes do not normally contain any sort of bread stuffing, just the forcemeat.) I notice a Cajun recipe that simply stuffs the breasts with andouille sausage (you’d need about one pound of sausage) and chopped fresh herbs.
*Sometimes, an entire boned bird is stuffed, and these French terms origianlly referred to that elaborate method of preparation.
In any event, I promised a sort of general-concept recipe, and this is the one I chose. It tells how to bone the breast, if you don’t have your butcher do that for you, and offers the technique for stuffing and rolling – and, of course, the techniques for browning, roasting and serving. I have added a few notes and alternative approaches so that the recipe is a basic one – allowing for the cook to use any stuffing, and any tying technique that the cook might prefer.
A whole turkey breast, boned and stuffed with whatever makes you happy, is a luxurious, elegant way to feed a crowd. The author, Rick Rogers, tells us that the inspiration for this recipe, with a fresh-tasting filling of zucchini, mushrooms, and sweet red peppers, comes from Simone “Simca” Beck, the divine French cooking authority, and a friend and writing partner of Julia Child.. Served warm with its sublime brown sauce, it is a spectacular dinner party entrée. For Thanksgiving, it makes a very attractive and easy-to-slice presentation. As I say, adapt it to the stuffing of your choice.