PREPARATION:

For the Wild Rice Stuffing

1. In a sauté pan over medium high heat, add the canola oil. Add onion, celery, and garlic
2. and cook until softened, about 5 minutes. Add mushrooms and continue to cook until mushrooms have released their liquid and are soft, about 4 minutes. Deglaze with Marsala and cook for 1 1/2 - 2 minutes. In a large bowl, combine cooked wild rice, mushroom mixture, chopped thyme, oregano, and salt and pepper to taste. Allow to cool completely.

For the Turkey Roulade

1. Preheat oven to 350 degrees F. On a large cutting board, place turkey breast on top of plastic wrap and cut so that it opens up to one large flat piece of even thickness. Cover with additional plastic wrap and pound to an even thickness of just under 1/2-inch. Remove plastic wrap from top of turkey and spread stuffing evenly over middle portion of turkey breast and roll it up, using the plastic wrap to help keep the roll in place.
2. Lay the turkey roulade on a large piece of parchment paper, and carefully remove the plastic wrap. Using the parchment as a handle, carefully roll up roulade, "tootsie-roll" fashion. Twist ends tightly. Place this roll on top of a large piece of aluminum foil and roll entire roulade, paper and all, with the aluminum foil. Crimp ends closed. Bake in a roasting pan with a rack for 1 1/2 hours, or until internal temperature reads 155 F.
3. Let the roulade rest for 15 minutes, then slice into 1-inch thick slices. Serve with Emeril's Cranberry Merlot Sauce

   Editor's Note: Look for sustainable turkey and organic, locally-grown herbs, or try growing your own.