Tired of chicken? Is turkey too dry for you? Or maybe meat is too high in cholesterol? Susan Portman's recipe for Kosher Turkey Roll with Mushroom Gravy solves all these issues. In addition, this turkey dish heats up well on the plata (hot plate), so it works well for Jewish Sabbath and holiday lunch meals.
Susan Portman is a mother of three, grandmother of nine, American immigrant to Israel, and a talented artist. As the hundreds of guests who have been to her home would attest, Susan also knows how to cook the most delicious Jewish Sabbath and holiday dishes and serve them with a unique aesthetic touch. Susan cooks like an artist and, fortunately for us, she has volunteered to share her collection of tried-and-true kosher recipes with my readers.
- For the Turkey
- 2-pound/1 kg turkey roll
- 2 tablespoon olive oil
- 1 tablespoon garlic (chopped)
- 1 onion (chopped)
- 2 stalks celery (chopped)
- 2 bay leaves
- 3 whole allspice berries
- 1/4 cup ginger ale
- For the Gravy
- 6 to 8 fresh mushrooms (sliced)
- 1 to 2 tablespoons all-purpose flour
- 1 teaspoon chicken soup powder or powdered bouillon
- 1 teaspoon sugar
- 1/4 cup dry red wine
Note: while there are multiple steps to this recipe, this turkey roll is broken down into workable categories to help you better plan for preparation and cooking.
Gather the ingredients.
Prepare the Turkey Roll
Preheat oven to 350 F.
Sauté the garlic in olive oil.
Place turkey roll in a small Pyrex dish with a tight lid. Smear oil and the sautéed garlic over turkey roll.
Add onion, celery, bay leaves, and allspice.
Pour ginger ale over the turkey roll to help tenderize the meat.
Cover tightly and bake for 2 to 3 hours or until turkey roll is cooked through.
Cool turkey to room temperature, then refrigerate several hours or overnight.
Remove turkey from vegetables and drippings. Slice turkey and place in covered ovenproof serving dish. Strain drippings of vegetables into a saucepan to make the gravy.
Make the Gravy
Heat the strained drippings in the saucepan over low heat. Add the mushrooms and sauté until tender.
Make a loose paste with a little water and flour and whisk it into the gravy.
Add soup powder, sugar, and wine. (If using sweet red wine instead of dry, there is no need to add sugar.)
Cook over medium heat, stirring, until sauce is thickened and flavors are combined.
Pour gravy over sliced turkey roll and heat turkey in gravy.
Serve warm and enjoy!