With just a week until the most anticipated dinner of the year, The Table Creekside shares the recipe for their turkey roulade. A blend of nutty flavors from chanterelle mushrooms, egg white, garlic, truffle oil and dark turkey meat get stuffed in the turkey breast for a filling and satisfying bite. Thyme and rosemary are rubbed on both the inside and outside of the turkey breast to create a savory smell that will fill the air in your home kitchen.

Ingredients: 2 lbs. chanterelle mushrooms; 4 oz. onion, chopped; 2 tsp. garlic, chopped; 2 tsp. sage; 3 lbs. dark meat turkey; 6 egg whites; 1 lb. fresh roasted chestnuts; 2 Tbsp. truffle oil; ½ tsp. thyme; ½ tsp. rosemary; ¼ cup olive oil; zest of 2 lemons; salt and pepper to taste.

Take a boneless turkey breast (skin on) butterfly and pound evenly until flat. Chop thyme and rosemary and add 1 tsp. of sea salt. Mix well. Rub inside and outside of turkey breast and place in a sealed container in the refrigerator for at least 30 minutes. Lightly sautee chanterelle, onion and garlic with truffle oil.

In a food processor, place dark meat of turkey, sauteed chanterelle mix and egg white and puree until a soft blended consistency. Chop chestnuts and sage. Add lemon zest, then fold into mixture.

Open turkey breast and place mixture in the middle. While rolling turkey breasts, tuck in ends. Be sure skin covers entirely. Tie with butcher twine and bake in oven at 300 degrees for 50 minutes. Serves 8–10 people.

The Table Creekside, 5365 South Tamiami Trl., 941-921-9465.