Rolled Turkey Breast with Artisanal Bread Stuffing

By The Canadian Living Test Kitchen

62 people added this to their Recipe Box

Rolled Turkey Breast with Artisanal Bread Stuffing

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	301301 cal
pro	27 g27g pro
total fat	13 g13g total fat
sat. fat	3 g3g sat. fat
carb	17 g17g carb
fibre	2 g2g fibre
chol	61 mg61mg chol
sodium	630 mg630mg sodium
% RDI:	-
calcium	55 calcium
iron	1818 iron
vit A	22 vit A
vit C	77 vit C
folate	1616 folate

More great recipes from this menu:

Instead of a giant turkey, modest slices of stuffed breast is a tantalizing alternative. Artisanal breads are widely available in a variety of flavours, so choose your favourite for this tasty stuffing.

Ingredients

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 dried Italian_herb_seasoning, salt and pepper

Artisanal Bread Stuffing:

3 cups (750 mL) cubed artisanal bread

1 tbsp (15 mL) extra-virgin olive_oil

1 small onion, chopped

2 cloves garlic, minced

1 cup (250 mL) chopped fennel

1/2 tsp (2 mL) dried Italian_herb_seasoning

1/4 tsp (1 mL) each salt and pepper

2 tbsp (25 mL) chopped black_olives

2 tbsp (25 mL) chopped fresh parsley

1/2 cup (125 mL) sodium-reduced chicken broth

Mushroom Gravy:

1 pkg (14 g) dried oyster_mushrooms

2 tsp (10 mL) canola or vegetable_oil

1 cup (250 mL) sliced fresh mushrooms

1 shallot, minced

1/4 tsp (1 mL) dried thyme

Pinch each salt and pepper

2 tbsp (25 mL) sherry

3 tbsp (45 mL) all-purpose_flour

1 cup (250 mL) sodium-reduced chicken broth

Preparation

Artisanal Bread Stuffing: In food processor, pulse bread until in coarse crumbs; set aside.

In large skillet, heat oil over medium heat; cook onion, garlic, fennel, herb seasoning, salt and pepper, stirring occasionally, until softened, about 8 minutes. Transfer to large bowl. Add bread, olives and parsley. Drizzle with chicken broth and toss to combine; set aside.

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, herb seasoning, salt and pepper; brush over turkey. Place on rack in roasting pan; add 1 cup (250 mL) water.

Roast in 375°F (190°C) oven until no longer pink inside and meat thermometer inserted in centre registers 165°F (74°C), about 1-1/4 hours. Transfer to cutting board and tent with foil; let stand for 15 minutes before slicing.

Mushroom Gravy: Meanwhile, in heatproof bowl, pour 1 cup (250 mL) boiling water over dried mushrooms; let stand for 10 minutes. Strain, reserving liquid. Chop mushrooms and set aside.

In skillet, heat oil over medium-high heat; cook fresh mushrooms, shallot, thyme, salt and pepper until golden, about 3 minutes.

Add sherry; cook until no liquid remains. Sprinkle with flour; cook, stirring, for 1 minute. Add broth and reserved mushrooms and liquid; bring to boil, scraping up any brown bits. Reduce heat and simmer until thickened, about 5 minutes. Serve with turkey.

Source : Canadian Living Magazine: October 2008