You’re going to work wonders for the holidays! Discover, without further ado, our turkey roulades stuffed with foie gras and mushrooms, prepared with a single pan (yes, yes, you’ll rush to order it from Father Christmas…).
If you’re looking for a festive, indulgent and easy-to-make recipe, you’re in the right place. Today we present turkey roulades stuffed with foie gras, accompanied by forest mushrooms and an ultra-creamy sauce. The advantage of this recipe is that it only requires a single utensil to be made. And indeed, it lives up to its name! The Fabuleuse poêle 8 en 1 Cookut Pan is really THE pan you need.
Adapted to all heat sources, it even goes in the oven! It replaces 8 utensils so you can do everything at home: pan & sauté pan, Dutch oven & saucepan, steamer & fryer but also mold & baking dish. The Fabuleuse poêle 8 en 1 Cookut Pan also has detachable handles for easier storage and comes in two sizes (24 and 28 cm) to suit all kitchens. The hardest part, in the end, will be choosing the color options, as they are all gorgeous. You’ll see, with this pan you can very easily cook this turkey roulade stuffed with foie gras and mushrooms for the holiday season. Trying it is really adopting it!
And if you’re not in charge of the holiday dinner, you can always order it from Santa Claus… (or tuck it under the tree for a friend 😉).
To make this recipe, follow the steps below:
RECIPE: TURKEY ROULADE STUFFED WITH FOIE GRAS AND FOREST MUSHROOMS
Serves 4
Ingredients:
– 4 large turkey cutlets, very thin
– 120 to 160 g foie gras, semi-cooked (or raw)
– 400 g forest mushrooms (chanterelles, oyster mushrooms, shiitakes, porcini…)
– 2 garlic cloves
– A good handful of flat-leaf parsley
– 20 g butter
– A drizzle of olive oil
– Salt, pepper
For the sauce :
– 120 g raw or semi-cooked foie gras
– 200 ml heavy cream
– 100 ml chicken stock
– 1 shallot
– 1 tablespoon cognac (optional but recommended)
– The Fabuleuse pan 8-in-1 Cookut
Preparation :
1. Flatten the turkey cutlets by placing them in plastic wrap and giving a few rolling pin strokes to make them thin and evenly shaped.
2. Cut the foie gras into batonnets or thick slices, then place it at the center of each cutlet. Roll the cutlet around the foie gras to enclose it well and tighten in plastic wrap, forming a very compact “bonbon”.
3. Make two to three layers of wrap + one layer of aluminum foil to hold the roulades firmly. Place them in the steam basket of the Fabuleuse 8-in-1 Cookut Pan.
4. Cook for 20 to 25 minutes in gentle steam. Set aside and let rest 10 minutes in the wrap before unwrapping.
5. Clean the mushrooms without soaking them in water. In the Fabuleuse 8-in-1 Cookut Pan, heat the butter, olive oil and garlic. Add the mushrooms and sear over high heat for 3 minutes.
6. Continue cooking 6 to 8 minutes over medium heat to evaporate the moisture. Add the chopped parsley off the heat, season and reserve.
7. Still in the Fabuleuse 8-in-1 Cookut Pan, sauté the minced shallot with a little butter. Deglaze with cognac (optional) then add the stock, foie gras and cream. Let reduce for 3 minutes and mix well to obtain a smooth and creamy sauce.
8. Unwrap the roulades and slice them obliquely (1.5 cm thick). Plate 3 slices per dish with a generous spoon of forest mushrooms then finish with the foie gras sauce.
9. Enjoy immediately!
