Stuffed Turkey Roulade

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finely chop the shallot

mince the  garlic cloves

chop the walnuts

heat oil over  medium low,  add garlic  and shallot, cook for 3 minutes

add arugula,  cook until wilted

pound the turkey fillets  to 1/4 inch / 1cm thickness

cover a baking sheet  with aluminum foil,  drizzle with olive oil

arrange the  bacon slices  in a staggered  pattern

add turkey fillets,  season with  salt and pepper

sprinkle with Parmesan,  arrange the sautéed arugula,  finish with walnuts

fold the foil  over the mixture,  detach the foil  from the meat,  then fold the  other side

continue rolling  until the meat  is completely  wrapped,  seal the sides

bake for 35 minutes  at 350°F / 180°C

meanwhile,  tear the mushrooms  into smaller pieces

chop the thyme

heat a skillet  over medium high,  add mushrooms,  cook until they  release moisture

add oil,  cook until browned

add salt, pepper,  shallot and garlic,  cook for 2 minutes

add Sherry,  cook until evoporated

pour in chicken broth,  cook for 2 minutes

add thyme  and cream,  simmer for  5 minutes

take the roulade out  of the oven,  carefully open the foil

drizzle with oil,  bake for  15 minutes more