Hazelnut Mushroom Turkey Breast

Stuffing: Soak mushrooms in 1 cup (250 mL) boiling water for 15 minutes. Strain through sieve, reserving mushroom water for gravy. Remove and discard stems; coarsely chop mushrooms.

On baking sheet, toast hazelnuts in 350°F (180°C) toaster oven or oven until fragrant and skins crack, about 8 minutes. Transfer to tea towel; rub briskly to remove as much of the skins as possible. Coarsely chop.

In skillet, toast bread crumbs over medium-high heat until golden, about 3 minutes. Add oil; fry until crispy, about 1 minute. Transfer to bowl.

In skillet, melt butter over medium heat; fry leeks, garlic, mushrooms, thyme, salt and pepper, stirring occasionally, until vegetables are softened, about 6 minutes.

Stir in brandy; cook, stirring, until no liquid remains. Add to bread crumbs along with hazelnuts and parsley; toss to combine.

With sharp knife held horizontally at thick long side of turkey, cut in half to within 1 inch (2.5 cm) of opposite side; open like book. Cover with waxed paper; pound to 1/2-inch (1 cm) thickness. Spread with stuffing, leaving 1-inch (2.5 cm) border on all sides. Starting at skinless side, roll up. Tie securely with string at 2-inch (5 cm) intervals. (Make-ahead: Wrap and refrigerate for up to 8 hours.)

Combine oil, salt and pepper; brush over turkey. Place on rack in roasting pan; pour in 1 cup (250 mL) water.

Roast in 375°F (190°C) oven, basting occasionally and adding 1/2 cup (125 mL) water halfway through, until no longer pink inside and meat thermometer inserted in centre registers 185°F (85°C), about 1 hour and 15 minutes.

Transfer turkey to cutting board and tent with foil; let stand for 15 minutes before slicing.

Meanwhile, skim fat from pan juices. Whisk in flour then stock and reserved mushroom water. Bring to boil; scraping up brown bits. Cook, stirring, until thickened, about 3 minutes. Strain into gravy boat. Serve with turkey.