Go Back

Turkey Rolls with a Sage and Mushroom Sauce

Turkey Rolls present well and are actually easy to make. I originally tried a recipe from Fine Cooking and then I took out so many steps (brining, bacon wrapping and browning) that I had to call them "Rolls" instead of "Roulades." In the end the turkey rolls are so much easier and taste superior. This recipe makes two rolls so it is easy to make with a friend or make two and freeze one or bake them both with company. The mushroom and shallot sauce is optional but worth the effort.


  • 2 boneless, skinless turkey breasts approximately 1 1/2 lbs each
  • 1/3 cup bread crumbs
  • 4 garlic cloves minced
  • 3 tablespoons fresh sage leaves finely chopped
  • 6 ounces grated fontina cheese
  • 10 large slices prosciutto if slices are short then you might need 2 extra to fully cover the turkey
  • kosher salt and freshly ground pepper

Sauce Ingredients - Optional:

  • 2 packages 8 ounces each button mushooms sliced
  • 2 large shallot finely sliced
  • 2 tablespoon butter
  • 1 cup chicken broth
  • 2 tablespoons fresh sage leaves finely chopped


  • In a medium bowl combine the breadcrumbs, garlic, sage (3 T) and cheese.
  • Place each breast between two large pieces of plastic wrap and using a meat mallet or rolling pin pound each to a 20 x 25 cm rectangle that is about 1 1/2 cm thick - about the size of a letter sheet of paper.
  • Remove top piece of plastic and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Lay out the prosciutto slices overlapping slightly on a cutting board to the approximate size of the turkey roll. The width of the slices should be the length of the turkey roll.
  • Sprinkle breadcrumb mixture over the 2 cutlets. Begin with one roll start at the longer side and roll the turkey up as tightly as possible using the plastic wrap to hold it together if needed.
  • Set the roll in the centre of the prosciutto perpendicular to the slices and pull the prosciutto up and around the roll. If the slices do not wrap all around the roll then lay one piece across the bottom of your roll.
  • Repeat process with the second turkey roll. Cover rolls and refrigerate until ready to bake.
  • Optional sauce can be started ahead of time or made when the turkey is resting. Heat a 10 inch frying pan over medium high heat and add butter (and any pan drippings). Cook your mushrooms and shallots until golden brown stirring occasionally. Add sage leaves and broth a bit at a time until you have the consistency of a sauce. Season with salt and pepper. Set aside until turkey is ready.
  • Preheat oven to 425 degrees. Transfer the turkey roll to a baking pan and roast until the meat registers 165 degrees approximately 50 minutes. Transfer the roll to a cutting board and tent with foil for at least 10 minutes before slicing and serving.
  • Add any pan drippings to your sauce. Slice the turkey across and serve with smashed potatoes and sauce.