Stuffed Roast Turkey With Mushrooms & Rosemary |
|
 |
Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 6 |
|
I got this one out of a Reader's Digest book and made it, it was very tasty. Ingredients:
2 tablespoons butter |
4 cups mushrooms, finely chopped |
2 garlic cloves, minced |
1 onion, finely chopped |
1/2 teaspoon dried rosemary |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 1/4 cups whipping cream, real 35%, divided |
1 cup fresh breadcrumb, fresh |
1 boneless turkey breast, butterflied (skin on) |
1/2 cup dry white wine |
Directions:
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. Transfer all but 1/2 cup to a bowl for stuffing; cool, cover and refrigerate for up to 1 day.
2. Add wine to skillet; cook, scraping up bits stuck to pan. Pour in 1 cup cream; simmer for about 5 minutes, stirring often, until reduced. Cool, cover and refrigerate for up to 1 day.
3. Preheat oven to 325°F Add remaining 1/4 cup cream and bread crumbs to stuffing; stir to combine. Place turkey breast, skin side down on work surface. Press stuffing on surface, leaving about 1/2 border. Roll up jelly-roll style; secure with kitchen string or toothpicks.
4. Place seam side down in roasting pan. Bake for about 1-1/2 hours, basting occasionally, until meat thermometer reads 170°F Transfer to cutting board; tent with doil and let rest for 15 minutes.
5. Meanwhile, return sauce to saucepan over medium heat; reheat until bubbling. Slice turkey; spoon sauce onto plates and top with turkey slices.
|
|