Hazelnut Mushroom Turkey Breast
A rolled turkey breast is an elegant entrée solution for small gatherings.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 282 |
| pro | 20 g |
| total fat | 18 g |
| sat. fat | 6 g |
| carb | 9 g |
| fibre | 1 g |
| chol | 62 mg |
| sodium | 502 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 14% |
| vit A | 6% |
| vit C | 3% |
| folate | 12% |
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1 single boneless turkey breast (1-1/2 lb/750 g)
1 tbsp (15 mL) extra-virgin olive oil
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) all-purpose flour
1 cup (250 mL) sodium-reduced chicken stock
Stuffing:
1 pkg (14 g) dried shiitake mushrooms
1/3 cup (75 mL) hazelnuts
1-1/2 cups (375 mL) coarse fresh bread crumbs
1 tbsp (15 mL) extra-virgin olive oil
1/4 cup (50 mL) butter
1 cup (250 mL) finely chopped white parts of leeks or onions
1 clove garlic, minced
1/2 tsp (2 mL) each dried thyme, salt and pepper
1 tbsp (15 mL) brandy or sodium-reduced chicken stock
2 tbsp (25 mL) chopped fresh parsley
Preparation:
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.
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.
Additional Information
- Tip: If roasting the turkey in a convection oven, reduce temperature to 350°F (180°C).
Source
Holiday Celebrations: 2007
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