The stuffing ingredients are very flexible. I was all out of regular mushrooms, so I used beech mushrooms
, but any kind will do. Mushroom haters, feel free to substitute another vegetable or just leave them out. Walnut haters can use another type of nut (or no nuts at all) and cranberry phobics can use dried cherries, raisins, or no fruit at all.
For a roulade that holds its shape
and is a little simpler to cook, though not as moist and tender, make the following adjustments: Follow the directions for assembling the roast, brush it with 1 teaspoon soy sauce mixed with 1/4 teaspoon sesame oil, and then roll it up tightly in aluminum foil (it may take two sheets), twisting the ends to seal well. (The baking broth won't be needed.) Place on a baking sheet, bake for 25 minutes, turn, and bake for 25 more. Check to make sure it is done, and give it more time if it's not firm and brown. Slice and serve with gravy