Mushroom Stuffed Turkey With Cranberry Coulis Recipe

Combine the mushrooms, lemon juice, and water in a saucepan.
Simmer for 10 minutes over low heat, uncovered, stirring occasionally.
Raise the heat to medium and boil until most of the liquid in the pan has evaporated, about 5 minutes.
Whisk in the white pepper and thyme.
Add the wild rice, milk, and cream cheese.
Mix until thoroughly blended and remove from the heat.
Place each turkey slice between 2 sheets of wax paper approximately twice its size.
Using a meat tenderizer, a rolling pin, or a rubber mallet, pound the turkey slices to about half their original thickness.
Remove the top layer of wax paper.
On each slice, spread a quarter of the mushroom wild rice filling, leaving a 1/4 inch border all around.
Lift a long edge and roll the turkey over onto itself into a cylinder.
Tuck the ends under.
Place the turkey roll on a square of aluminum foil, roll it closed, and twist the ends of the foil securely.
Repeat this procedure for each of the remaining slices.
Fill a wide bottomed saute pan about halfway up with water and bring to a boil.
Place the foil encased turkey rolls into the boiling water and simmer, uncovered, for about 15 minutes over medium heat.
The turkey rolls will be done when a metal cake tester or skewer inserted into the top of each roll comes out hot to the touch.
Turn off heat and let the turkey rolls sit in the water.
For the coulis, combine the orange quarters with the cranberries in a food processor or blender and chop coarsely.
Transfer the mixture to a saucepan, add the orange juice, and bring to a boil over medium heat.
Boil for 5 minutes, then add the sugar.
Reduce the heat to low and simmer, uncovered, for about 15 minutes, until thick.
Do not overcook.
Remove the turkey rolls from their foil wrappers and slice each on the diagonal into 6 medallions.
Serve 4 medallions per person set on or around the coulis.