Turkey Breast Roulade

• 3 jars (7-1/2 ounces each) marinated artichoke hearts, drained and chopped
• 3 cans (4 ounces each) mushroom stems and pieces, drained and chopped
• 3 tablespoons chopped sweet onion
• 3 boneless turkey breast halves (3 to 3-1/2 pounds each)
• 2-1/4 pounds thinly sliced deli ham
• 1 cup butter, melted
• 1-1/2 teaspoons dried thyme

1. In a large bowl, combine the artichokes, mushrooms and onion; set aside. With skin side down, cut a lengthwise slit through the thickest portion of each turkey breast to within 1/2 in. of bottom. Open the turkey breasts so they lie flat; cover with plastic wrap. Flatten to 3/4- to 1-in. thickness; remove plastic.
2. Place ham slices over turkey to within 1 in. of edges. Spoon vegetable mixture lengthwise down center of the ham. Roll each turkey breast, starting from a side where the fold is in the center. Secure with kitchen string at 3-in. intervals.
3. Place the turkey rolls seam side down in one greased 15x10x1-in. baking pan and one
4. .
5. In a small bowl, combine the butter and thyme; spoon over the turkey rolls. Bake, uncovered, at 350u0b0 for 1-1/4 to 1-3/4 hours or until thermometer reads 170u0b0, basting frequently. Cover and let stand for 10 minutes before slicing.

hearts, mushroom stems, sweet onion, turkey breast halves, deli ham, butter, thyme

Taken from www.tasteofhome.com/recipes/turkey-breast-roulade/ (may not work)