Olive Cornbread Turkey Roulades


  • 2 slices bacon, chopped
  • 1 cup chopped leeks
  • 3/4 cup chopped celery
  • 2/3 cup California Black Ripe Olives, wedged
  • 2 teaspoons chopped thyme
  • 1/4 teaspoon coarsely ground black pepper
  • 2 cups fresh crumbled cornbread
  • 1 egg white
  • 6 (5-ounce) boneless, skinless turkey breast fillets, pounded 1/8-inch thick
  • 1/2 teaspoon Kosher salt
  • 1 tablespoon olive oil
  • 1 1/2 cups low sodium chicken broth
  • 1 teaspoon all purpose flour


Heat a large sauté pan over medium heat. Add bacon and cook for 2-3 minutes. Stir in leeks and celery and continue cooking for 3-5 minutes until vegetables begin to soften. Mix in California Ripe Olives, thyme and black pepper. Transfer to a mixing bowl and stir in cornbread crumbs and egg white. Place turkey breast fillets on a clean surface. Mound approximately 1/2 cup of cornbread stuffing in a horizontal line down the center of each breast, pressing to condense. Roll sides of breasts around stuffing to enclose, creating a log shape. Season each stuffed fillet with salt and set aside. Heat 2 teaspoons of oil in a large oven-proof sauté pan over high heat. Place each stuffed turkey fillet in the pan seam side down, then brush tops with remaining oil. Place in a 450•F oven for 15-17 minutes until cooked through, then transfer roulades to a clean cutting board and place sauté pan back on stove top. In a small bowl, whisk 2 tablespoons of chicken broth with flour until completely smooth, set aside. Stir remaining chicken broth into sauté pan, turn heat to medium-high and bring to a boil. Whisk flour and chicken broth slurry into pan juices and stir over a low heat for 3-4 minutes, until slightly thickened. Slice turkey roulades into 1/2-inch thick pieces and top with pan juices just before serving.