• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
383.5
Protein:
42 g
Fat:
17.6 g
Carbohydrates:
14.5 g

Credit
Turkey Farmers of Canada

Serves: 4-6
TIP: Pecans and blueberries can be used instead of hazelnuts and Saskatoon berries, respectively.
  1. In a large skillet, melt 1/3 cup (75 mL) butter over low heat.
  2. Add onion, garlic, sage and marjoram. Stir and cook for 5 minutes.
  3. Add mushrooms, nuts, berries, parsley, salt, sugar and pepper. Increase heat to medium and cook for 3 minutes.
  4. Mix in bread cubes. Stir well. Remove from heat and let cool.
  5. Lay breast, skin side down on a sheet of parchment or waxed paper.
  6. Slide a sharp knife under loose filet, cutting almost to the edge; fold flap back to lay on the counter, making breast surface larger. Cover with plastic wrap.
  7. Pound turkey with a flat meat mallet to an even thickness 1/2-3/4 inch (1-2 cm).
  8. Spoon bread mixture over breast. Roll up jelly roll fashion, starting at the short end. Tie butcher string around roll at 2 inch (5 cm) intervals.
  9. Rub top of roll with 1 tsp (5 mL) butter and season with salt and pepper.
  10. Insert an oven-safe meat thermometer in the thickest part of the roll and loosely cover with foil.
  11. Roast in a preheated 325F (160C) oven. Remove foil after one hour.
  12. Roast until thermometer registers 165F (74C); time will depend on size of the roll.
  13. Remove string and cut into 1 inch (2.5 cm) slices.

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