Hazelnut Mushroom Turkey Breast
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This recipe makes 8 servings
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 |
A rolled turkey breast is an elegant entr?solution for small gatherings.
Ingredients
- 1 single boneless turkey breast, (1-1/2 lb/750 g)
- 1 tbsp extra-virgin olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp all-purpose flour
- 1 cup sodium-reduced chicken stock
- Stuffing:
- 1 pkg (14 g) dried shiitake mushrooms
- 1/3 cup hazelnuts
- 1-1/2 cups coarse fresh bread crumbs
- 1 tbsp extra-virgin olive oil
- 1/4 cup butter
- 1 cup finely chopped leeks or onions, (white parts only)
- 1 clove garlic, minced
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp brandy or sodium-reduced chicken stock
- 2 tbsp 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
- Keywords : Main Course; Dinner; Turkey; Mushrooms; Bread crumbs; Roast; Make-Ahead; Skillet;
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