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PROPERTY OF DFC Stuffed Roast Turkey Breast with Mushrooms and Rosemary (2) TT
1
Nutritional Information

Per serving

Calories:
416
Protein:
30 g
Fat:
29 g
Carbohydrates:
9 g

Credit
Recipe courtesy of Dairy Farmers of Canada.

Serves: 4-6
Prep Time: 30 mins
Cook Time: 110 mins
  1. In a skillet, melt butter over medium-high heat; cook mushrooms, garlic, onion, rosemary, salt and pepper, stirring, for 10 minutes or until liquid is evaporated and mushrooms are browned.
  2. Transfer all but 1/2 cup (125 mL) to a bowl for stuffing; cool, cover and refrigerate for up to 1 day.
  3. Add wine to skillet; cook, scraping up bits stuck to pan.
  4. Pour in 1 cup (250 mL) cream; simmer for about 5 minutes, stirring often, until reduced. Cool, cover and refrigerate for up to 1 day.
  5. Preheat oven to 325°F (160°C).
  6. Add remaining 1/4 cup (50 mL) cream and bread crumbs to stuffing; stir to combine.
  7. Place turkey breast skin side down on work surface.
  8. Press stuffing on surface, leaving about 1/2-inch (1 cm) border. Roll up jelly-roll style; secure with kitchen string or toothpicks. Place seam side down in roasting pan.
  9. Bake for about 1 1/2 hours, basting occasionally, until meat thermometer reads 170°F (77°C).
  10. Transfer to cutting board; tent with foil and let rest for 15 minutes.
  11. Meanwhile, return sauce to saucepan over medium heat; reheat until bubbling.
  12. Slice turkey; spoon sauce onto plates and top with turkey slices.

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