Sausage and Mushroom Stuffed Boneless Turkey Breast (Serves 4)
Rolling up a boneless turkey breast around stuffing is harder than it looks when Anne Burrell does it on Secrets of a Restaurant Chef, but the result is well worth the effort.
Prep Time: 25 minutes Cook Time: 60 minutes
1 boneless turkey breast
1 pound of Chorizo sausage
2 medium sweet-yellow onion
16 ounces of mushrooms (a mix of Baby Bello, Shiitake, and Oyster is nice)
20 ounces of low-sodium chicken broth
1 Granny Smith apple
6-8 stalks of celery
Extra virgin olive oil
Chop onion, mushrooms, and Granny Smith apple into bite-sized pieces. Remove Chorizo sausage from casing or divide into bite-sized chunks. Pull skin from a boneless turkey breast and butterfly it to make a wide, flat surface. Cover with plastic wrap and pound gently with a meat mallet to flatten. Preheat oven to 375 degrees.
Add olive oil to a wok over medium heat. Add onions and stir fry a few minutes until onions begin to soften. Add mushrooms. Add salt, dried rosemary, dried thyme, and garlic powder to taste. Stir fry for 6-8 minutes until mushrooms begin to cook down. Add sausage and cook until it browns evenly. Add one Granny Smith apple. Mix all ingredients and let cook covered over low heat for a few minutes.
Lay turkey breast out on a flat surface. Add sausage, mushroom, and apple mix on top to a depth of about one inch and roll it up, creating a neat, even log. Rolling it up evenly is harder to do than to say, but keep trying until you’ve got it. Tie the roll with cook’s string to hold it together. I got my wife, a veterinary surgeon, to handle the tying and can’t imagine doing this job without help, but cooks on TV seem to do it alone easily without help.
Put a large roasting pan on the stove top over medium heat. Coat bottom with olive oil. Add turkey roll and brown all sides. When browned, add one chopped onion and all carrots and celery around turkey. Season with salt, black pepper, garlic powder, dried rosemary, and dried thyme to taste. Add chicken broth. Create a tent of tin foil over the roasting pan. Roast in the oven covered for 20-25 minutes. Remove the foil and roast for 20 more minutes.
Remove roasting pan from the oven. Transfer turkey to a large casserole dish, cover, and let rest for a few minutes. Add remaining sausage and mushroom mix to the carrots and celery in the roasting pan. Mix together. Remove string from the turkey roll-up and slice into medallions. Serve with carrots, celery, sausage, mushrooms, onions.
Add Cranberry Relish from http://www.wholelifeeating.com/2010/11/chorizo-mushrooms-and-granny-smith-apples-with-cranberry-relish/ as another side.
Notes: Watch a 4-minute video of the Barefoot Contessa preparing a turkey roll-up for inspiration at http://www.youtube.com/watch?v=rM_Ejy8E0ew
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