Rotolo di Tacchino ai Funghi (Turkey Breast Roulade With Mushroom Stuffing)

Turkey breast roulade mushroom stuffing recipe

The Spruce Eats / Katarina Zunic

Prep: 15 mins
Cook: 80 mins
Total: 95 mins
Servings: 4 servings

In Northern Italy, France, and many other parts of Europe, turkey is typically part of an abundant Christmas Dinner, but since Americans celebrate their "Turkey Day" in November, this Italian holiday recipe can easily be used as an alternative to roasting a whole turkey, while adding an Italian touch to your Thanksgiving table.

It's a rolled-up turkey breast filled with mushrooms, slices of ham, and Parmigiano, the perfect solution for a smaller gathering, for those who are hampered by a very small kitchen and/or oven, and for those who might happen to live in a place where whole turkeys are hard to come by in November.

It's also relatively quick and easy to make, which could be quite a blessing when you (and your kitchen) are already overloaded with holiday preparations.


  • 2 carrots, peeled, divided
  • 2 stalks celery, divided
  • 5 tablespoons olive oil, divided
  • 250 grams mushrooms, cleaned and thinly sliced
  • 1 sprig fresh parsley
  • 1 (6- to 8-pound) turkey turkey breast, pounded thin
  • 250 grams ham, sliced
  • 100 grams Parmigiano-Reggiano, grated
  • 1 medium onion
  • 1 splash dry white wine
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients for turkey breast roulade mushroom stuffing

    The Spruce / Katarina Zunic

  2. Dice 1 of the carrots and 1 of the stalks of celery. Heat 2 tablespoons of the oil in a heavy-bottomed skillet over medium heat until shimmering. Sauté the carrot and celery with the mushrooms and parsley until vegetables are softened, about 10 minutes. Remove from heat.

    Dice carrots

    The Spruce / Katarina Zunic 

  3. Spread the pounded turkey breast on a flat surface, cover it evenly with the slices of ham, sautéed mushrooms, and grated Parmigiano. Roll the turkey up tightly around the filling and secure with kitchen twine.

    Spread turkey on flat surface

    The Spruce / Katarina Zunic

  4. Dice the remaining carrot and celery stalk as well as the onion.

    Dice remaining carrots

    The Spruce / Katarina Zunic

  5. Drizzle the remaining 3 tablespoons of olive oil evenly over the bottom of a large, deep sauté pan and scatter the vegetables evenly over the oil.


    The Spruce / Katarina Zunic

  6. Place the turkey on top of the diced vegetables and place the pan over medium-high heat.

    Place turkey on top

    The Spruce / Katarina Zunic

  7. Brown the turkey roll evenly for about 5 minutes, turning with a wooden spoon to brown all sides.

    Brown turkey roll

    The Spruce / Katarina Zunic

  8. Add a splash of white wine to the pan and deglaze for about 1 minute, until the smell of alcohol dissipates, scraping the bottom of the pan a bit with a wooden spoon to loosen and dissolve any browned juices.

    Add splash of white wine

    The Spruce / Katarina Zunic 

  9. Cover the pan with a lid and let simmer over low heat for about 1 hour, checking often and adding a bit of water or broth, if necessary.

    Cover the pan with lid

    The Spruce / Katarina Zunic

  10. Remove the lid, raise the heat to medium and cook for another 10 minutes, stirring occasionally.

    Raise the heat

    The Spruce / Katarina Zunic

  11. Let sit for 10 minutes before slicing and serving.

    Let sit

    The Spruce / Katarina Zunic

Recipe Variations

  • The most classic filling is spinach and thin slices of frittata, but other possible combinations include: prunes and ham, speck (smoked prosciutto) and radicchio, ham and cheese, or vegetables and cheese.
  • For a more Thanksgiving-themed turkey roll, try replacing the filling with traditional stuffing and whole cranberries, or dried cherries.
  • For something even simpler, you can omit the stuffing and simply spread pesto (or any other thick, flavorful sauce) over the breast before rolling.

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