Savory Mushroom Stuffed Turkey Breast
Servings
8Serving size
4 ounces turkey with stuffingThis recipe can be multiplied by making multiple stuffed turkey breasts. Makes great leftovers.
Serve with Roasted Yams with Rosemary or Roasted Potatoes or Roasted Yams with Rosemary – Low Sodium Version or Rosemary Potatoes
AND
Serve with Lemon Butter Brussels Sprouts or Roasted Brussels Sprouts or Maple Sage Carrots or Parmesan Zucchini
Serve with Low Sodium Roasted Yams with Rosemary or Roasted Mixed Potatoes or Roasted Yams with Rosemary or Rosemary Potatoes
AND
Serve with or Low Sodium Plain Mashed Potatoes or Low Sodium Roasted Yams with Rosemary or Plain Mashed Potatoes or Roasted Garlic Mashed Potatoes or Roasted Mixed Potatoes or Roasted Yams with Rosemary or Rosemary Potatoes
AND
Ingredients
| 3 tsp. Olive oil |
| 4 Medium Shallots, raw (thinly sliced) |
| 16 ounces Crimini mushrooms (thinly sliced) |
| 2 tsp. Dried rosemary |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 2 ounce Prosciutto (thinly sliced) |
| 1/2 breast Boneless, Skinless Turkey Breast (with skin if possible) |
Instructions
Add the shallots and cook, stirring frequently, until they are limp.
Add the mushrooms and cook, stirring frequently until they are well browned and there is little water in the bottom of the pan.
Add the dried rosemary, salt and pepper. Stir well and cook for another two minutes. Remove from the heat and let cool.
Place a large skillet in the oven and preheat to 375°F.
Prepare the turkey breast by placing it on a cutting board skin side down with the skinny tip facing you.
The large tender should easily fold to your left.
Filet the breast by butterflying it starting at the right side. Cut carefully so that you create filets that are about half the thickness of the turkey breast. Pull the top of the butterfly to your left toward the tender.
As you get to the tender, filet carefully and it will become part of the large open butterflied breast. You should stop as you get about half way through the tender leaving about an inch on your left side so that the butterflied filets don't come apart.
Line the inside of the butterflied turkey breast with prosciutto slices. Two ounces is about four thin slices.
Add the mushroom mixture on top of the prosciutto. Pat down carefully.
Roll the breast from left to right carefully pushing the mushroom mixture inside the roll tightly.
When the breast is rolled back up truss starting at the large base and working toward the tip.
(This is a great video on how to stuff and truss: https://www.youtube.com/watch?v=yp1dnljwJ70)
After trussing remove the hot skillet from the oven and place the remaining teaspoon of olive oil in the pan.
Place the trussed turkey breast in the pan skin side up.
Roast for 20 minutes skin side up and then turn over so that it is skin side down. Roast for 20 minutes and turn back over so it is skin side up. Roast for another 20 minutes or until the internal temperature is 160°F. Remove from the oven and let rest for about 10 minutes.
Slice and serve.
Serve this recipe with one of these Breakfast side dishes.
Low Sodium Roasted Yams with Rosemary
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Serve this recipe with one of these starch side dishes.
Low Sodium Plain Mashed Potatoes
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Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Roasted Garlic Mashed Potatoes
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Roasted Mixed Potatoes
Place a large skillet in the oven and preheat to 325°F. When the oven is hot add the olive oil and swirl until the pan is coated. Add the potatoes and yams along with the onion, salt, pepper and cayenne. Roast for 30 minutes. Toss frequently. Remove and add the…
Roasted Yams with Rosemary
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Rosemary Potatoes
Preheat oven to 325° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly before cutting them into quarters. Place potatoes…
AND
Serve this recipe with one of these vegetable side dishes.
Garlic Roasted Brussels Sprouts
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe might seem complicated, but it is really only an extra step when compared to stuffing a turkey and trussing it. If you have a small dinner party, this is a fantastic recipe. You can prep the turkey in advance, place it in the fridge and then roast it before dinner. If you are concerned about fileting the breast correctly, ask your butcher. He or she will do it for you and then all you have to do is truss the breast when it is stuffed.