Heat up a large skillet on medium-high. Add oil, diced apple, celery and shallot. Sauté until tender crisp, about 3-4 minutes.
Add sliced mushrooms and continue to cook another 2-3 minutes.
Turn off the heat and add chopped thyme, cumin, lemon juice, bread crumbs, salt and pepper, and fold together.
Make a slit down the spine of the turkey breast, making sure to divide the flesh evenly, forming a pocket for the stuffing. Using a large spoon, stuff the turkey breast with the apple dressing, then close with toothpicks or tie together with butcher’s twine.
Place in a shallow roasting pan and surround with stock.
Bake for 35-40 minutes or until skin is golden and juices run clear when pierced.
Remove turkey breast from pan to rest.
Place the roasting pan over medium heat whisking and freeing up the excess apple stuffing that has fallen into the pan.
Add 1 tsp (5 mL) curry powder.
Taste and adjust seasoning with salt and pepper. Stir frequently until sauce is reduced by one-third.
Add yogurt, stir in and serve sauce on the side.
Suggested Canadian Brewery Pairings
Selected by Thirst for Knowledge Inc.
Amsterdam Brewing Company Natural Blonde Lager
A crisp, thirst-quenching lager, this beer will cut through some of the residual spice in this dish and leave your palate refreshed and ready for the next bite.
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