Turkey Breast Roulade

SUBMITTED BY: Carol Earl

"The original recipe for this roulade called for tomatoes, which our son is allergic to. I substituted artichokes and mushrooms with wonderful results."

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PREP TIME	25 Min
COOK TIME	1 Hr 15 Min
READY IN	1 Hr 40 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

3 (7.5 ounce) jars marinated artichoke hearts, drained and chopped
3 (4 ounce) cans mushroom stems and pieces, drained and chopped
3 tablespoons chopped sweet onion
3 (3 pound) boneless turkey breast halves
2 1/4 pounds thinly sliced deli ham
1 cup butter or margarine, melted
1 1/2 teaspoons dried thyme

DIRECTIONS

In a bowl, combine the artichokes, mushrooms and onion; set aside. With skin side down, cut a lengthwise slit through the thickest portion of each turkey breast to within 1/2 in. of bottom. Open the turkey breasts so they lie flat; cover with plastic wrap. Flatten to 3/4- to 1-in. thickness; remove plastic.
Place ham slices over turkey to within 1 in. of edges. Spoon vegetable mixture lengthwise down center of the ham. Roll each turkey breast, starting from a side where the fold is in the center. Secure with kitchen string at 3-in. intervals. Place the turkey rolls seam side down in one greased 15-in. x 10-in. x 1-in. baking pan and one 13-in. x 9-in. x 2-in. baking pan.
In a small bowl, combine the butter and thyme; spoon over the turkey rolls. Bake, uncovered, at 350 degrees F for 1-1/4 to 1-3/4 hours or until meat thermometer reads 170 degrees F, basting frequently. Cover and let stand for 10 minutes before slicing.