A smaller alternative to a whole roast turkey with a savoury stuffing and a light sauce that will be sure to please even the biggest turkey fans.
- Prep: 30 min
- Cooking: 1 h 50
- 2 tbsp (15 mL) butter
- 4 cups (1 L) white mushrooms finely chopped
- 2 garlic cloves minced
- 1 onion finely chopped
- 1/2 tsp (2 mL) dried rosemary
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 1 1/4 cups (310 mL) 35 % cream
- 1 cup (250 mL) coarse fresh bread crumbs
- 1 boneless turkey breast (skin on) butterflied (about 1-1/2 lbs/750 g)
- 1/2 cup (125 mL) dry white wine
In a skillet, melt butter over medium-high heat; sauté mushrooms, garlic, onion, rosemary, salt and pepper, stirring, for 10 min or until liquid is evaporated and mushrooms are golden. Transfer all but 1/2 cup (125 mL) to a bowl for stuffing; cool, cover and refrigerate for up to 1 day.
Add wine to skillet; cook, scraping up bits stuck to pan. Pour in 1 cup (250 mL) cream; simmer for about 5 min, stirring often, until reduced. Cool, cover and refrigerate for up to 1 day.
Preheat oven to 325 °F (160 °C). Add remaining 1/4 cup (60 mL) 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-inch (1 cm) border. Roll up jelly-roll style; secure with kitchen string or toothpicks.
Place seam side down in roasting pan. Bake for about 1-1/2 hours, basting occasionally, until meat thermometer reads 170 °F (77 °C). Transfer to cutting board; tent with foil and let rest for 15 min.
Meanwhile, return sauce to saucepan over medium heat; reheat until bubbling. Slice turkey; spoon sauce onto plates and top with turkey slices.
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