Turkey Roulade with Mushroom and Wild Rice Stuffing

2 Tablespoons unsalted butter
8 ounces Cremini mushrooms, thinly sliced
4 ounces button mushrooms, thinly sliced
Salt
Freshly ground pepper
1 small onion, finely chopped, divided
1 stalk celery, finely chopped
1 Tablespoon garlic, minced and divided
¼ teaspoon dried thyme
½ cup cooked white rice
½ cup cooked wild rice
3¼ cups chicken broth, divided
3 Tablespoons chopped green onions, divided
3 Tablespoons chopped fresh parsley, divided
2 Tablespoons dry bread crumbs
1 boneless turkey breast half, about 3 pounds
1 Tablespoon olive oil
1 cup dry white wine, divided
½ cup heavy cream
3 Tablespoons cold unsalted butter, cubed

In a medium skillet, melt butter. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until the mushrooms are soft and lightly caramelized, and have released their liquid, 3 to 4 minutes. Add ½ of the chopped onions, celery, 1½ teaspoons of the garlic and the thyme. Cook until the onions are soft, about 5 minutes. Continue cooking over high heat until most of the liquid is evaporated. Transfer the mushroom mixture to a bowl. Add the white rice, wild rice, ¼ cup of the broth, 2 Tablespoons of the green onions and 2 Tablespoons of the parsley. Season to taste with salt and pepper. Add the bread crumbs and stir to combine. Set aside to cool completely before proceeding.

On a large cutting board, place the turkey breast on top of a sheet of plastic wrap and butterfly the breast so that it opens up to 1 large flat piece of even thickness. Cover with another sheet of plastic wrap and pound to an even thickness of just under ½-inch. Remove the plastic wrap from the top of the turkey; spread the stuffing evenly over the turkey breast, spreading to within 1½-inches of the edges. Roll the turkey breast up, jelly-roll fashion, and tie the roulade in 2-inch intervals with butcher's twine. Season the outside of the breast liberally with salt and pepper.

Preheat the oven to 375° F.

Heat a large ovenproof nonstick skillet or small roasting pan over high heat. When hot, add the olive oil. When the oil is very hot but not smoking, add the roulade and cook, turning occasionally, until golden brown on all sides, 4 to 6 minutes. Add ½ cup of the wine and ¾ cup of the remaining chicken broth to the pan and transfer to the oven. Roast, uncovered and turning occasionally, until the turkey is cooked through and a thermometer inserted into the center of the meat registers 155° F, about 1 hour and 15 minutes. If necessary, add more broth or water to keep the juices from evaporating on the bottom of the pan. Transfer the roulade to a cutting board and let rest, covered loosely with foil, for at least 15 minutes before carving.

While the roulade is resting, place the skillet on the stovetop and add the remaining onions, garlic, and wine to the pan. Cook over high heat until the onions are soft and the wine is almost completely reduced, scraping to release any browned bits from the bottom of the pan. Add the remaining chicken broth and cook until reduced enough to coat the back of a spoon. Add the heavy cream, remaining parsley, remaining green onions and cook until reduced slightly, 2 to 3 minutes. Season with salt and pepper, to taste, add the butter and whisk to combine. Keep warm until ready to serve the turkey. Do not allow the sauce to boil.

When ready to serve the turkey, remove the butchers' twine, slice the roulade crosswise into 1-inch slices, and serve with the sauce. Yield: 4 to 6 servings.