Healthy Turkey Roulade with Mushroom Stuffing and Blueberry Thyme Gravy #sundaysupper

If you are having a small group for Thanksgiving, try making a Turkey Roulade with Mushroom Stuffing and Blueberry Thyme Gravy. It is a healthy main dish that is oh so satisfying.

Whether you are having a small Thanksgiving gathering or just want a special Sunday dinner, Turkey Roulade with Mushroom Stuffing and Blueberry Thyme Gravy is the perfect healthy dish for you. It has my favorite flavor profile, a ying and yang of savory and sweet. The best part is you can prep the turkey the day before and refrigerate it. That can save you so much time on the big day. Time to watch the Macy’s Day Thanksgiving Parade. Thanksgiving would not be Thanksgiving with out it. I’ve watched it since I was a little girl and still love it. I love watching all the song and dance skits and of course, seeing Santa.

Thanksgiving is all about enjoying some time with family. We do not go out and shop on Thanksgiving, no way, no how. I just don’t understand why stores need to be open. I can spend money the day after Thanksgiving as I could on Thanksgiving itself. Actually, I start Christmas shopping in January. Yes, you read that correctly, January. When I see something that reminds me of someone in my family, I buy it. That way I can spread out the cost of Christmas. I just have to remember to write down what I bought so I don’t forget. I have on occasion found Christmas presents I forget about a year or two later.

This turkey dish is a great way to kick off the holiday season. It is so easy to pack on the pounds this time of year. I just look at a cookie and I can feel my hips gaining fat. I still remember a comment someone once left about a healthy Thanksgiving recipe I posted. It was something like, you shouldn’t worry about calories for one day. I have to say it annoyed me, because they obviously didn’t get Food Done Light. Yes, the food is healthy but it tastes every bit as good as fattening food. The point is to eat it, because it is delicious and oh by the way it is healthy. If it also stops me from gaining another 10lbs over the holidays, I am all for it. I think that is a win-win.

So enjoy a few slices of this healthy, low fat and low calorie Turkey Roulade with Mushroom Stuffing and Blueberry Thyme Gravy and don’t tell your taste buds. They will never know it is healthy. They will just be happy for all the wonderful flavors.

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Print Healthy Turkey Roulade with Mushroom Stuffing and Blueberry Thyme Gravy #sundaysupper
Prep time: 20 mins Cook time: 1 hour 15 mins Total time: 1 hour 35 mins
Serves: 6 servings
Ingredients
  • 4 tsp. oil
  • 1 (about 2 ½ lbs) turkey breast half, bone removed
  • 8 oz. mushrooms
  • 2 tbsp. chopped shallots
  • 2 garlic cloves, minced, divided
  • 2 tsp. fresh thyme, divided
  • 1 tbsp. soy sauce
  • 3 tbsp. blueberry jelly divided
  • 1 ½ tsp. kosher salt, divided
  • ¾ tsp. fresh ground black pepper, divided
  • ½ cup sliced onion
  • 2 ½ cups chicken broth, divided
  • ¼ cup white wine
  • 1 tsp. cornstarch mixed with 1 tbsp. chicken broth

Instructions
  1. In a food processor pulse mushrooms, shallots and 1 garlic clove until mixture is minced.
  2. Heat a non-stick skillet over medium heat with 2 tsp. oil.
  3. Add mushroom mixture, 1 tsp. thyme, soy sauce, ½ tsp. salt and ¼ tsp. pepper to skillet. Stir well. Then let the mushroom mixture cook without stirring for 3 minutes. Stir once and let cook until all the liquid is absorbed. Turn off the heat. Stir in 1 tbsp. blueberry jelly and let cool.
  4. Preheat oven to 325°.
  5. Place turkey skin side up on a cutting board. Pat dry with a paper towel.
  6. Cut through the middle but not all the way through. So that it can open like a butterfly. Open the turkey up so the skin is now on the cutting board.
  7. Place a piece of plastic wrap on top of the turkey and pound out to ½ inch thick.
  8. Sprinkle turkey with 1 tsp. kosher salt and ¼ tsp. black pepper.
  9. Spread the mushroom mixture over the turkey leaving an inch border.
  10. Starting with the skinless side, roll up the turkey.
  11. Tie the turkey with kitchen twine every 2 inches. Also tie twine around the roulade lengthwise.
  12. Heat a large cast iron skillet with 2 tsp. oil over medium high heat.
  13. Brown turkey on all sides, about 4 minutes per side.
  14. Place onions around the turkey and pour in 1 cup chicken broth.
  15. Bake for 40 minutes to 1 hour, until internal temperature is 155°.
  16. Place on a cutting board and loosely cover with foil.
  17. Place skillet onto stove top over medium high heat. Add remaining garlic and wine, and bring to a boil. Simmer for 5 minutes. Add chicken broth and continue to simmer until reduced by one third.
  18. Whisk in cornstarch mixture and cook until slightly thickened.
  19. Stir in remaining 2 tbsp. blueberry jelly and 1 tsp. thyme. Season with additional salt and pepper, if needed.
  20. Cut twine off of turkey and carve.
  21. Serve with gravy.

Nutrition Information Calories: 204 Fat: 9g/Carbs 7g/Fiber 2g/Protein 19g
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