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Hazelnut mushroom stuffed turkey breast


Last night in our 1 hour/1 dinner class we made stuffed turkey breast, in honour of our American friends! This recipe is relatively simple and takes a lot less time than roasting an entire turkey. This recipe would adequately feed 4 people, so if you made two turkey breasts you could feed up to 8 people!

Hazelnut Mushroom Turkey Breast


1 single, boneless turkey breast

1 tbsp olive oil

½ tsp of salt and of pepper

1 cup chicken stock


1 pkg dried mushrooms (we used oyster mushrooms in our recipe but you could use shiitake, porcini or lobster)

1/3 cup of hazelnuts

1 ½ cups of fresh bread crumbs

1 tbsp of olive oil

¼ cup of butter

1 cup of finely chopped white parts of leeks or onions

1 clove of garlic, minced

½ tsp each of dried thyme, salt and pepper

1 tbsp of chicken stock

2 tbsp of chopped fresh parsley


1. Stuffing: Soak mushrooms in 1 cup of boiling water for 15 minutes. Remove and discard stems, coarsely chop mushrooms.

2. On baking sheet, toast hazelnuts in 350 oven until skins crack (approximately 8 minutes). Transfer to tea towel; rub briskly to remove as much of the skins as possible, coarsely chop.

3. 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.

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

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

6. With a sharp knife held horizontally at thick long side of turkey, cut in half to 1 inch of opposite side, open like a book. Cover with waxed paper pound to ½ inch in thickness. Spread with stuffing, leaving 1 inch border on all sides. Starting at skinless side, roll up. Tie securely with string at 2 inch intervals.

7. Combine oil, salt and pepper in a small bowl; using a pastry brush, brush over turkey. Place on rack in roasting pan; pour in 1 cup of water.

8. Roast in 375•F oven, basting occasionally and adding ½ cup water halfway through, until no longer pink inside and meat thermometer inserted in centre registers 185•F

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

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Nikki is the owner/director of Seasons Family Centre. She completed a diploma in photography at Fanshawe College, followed by a degree in psychology at the University of Western Ontario. Shortly after she finished a post-graduate diploma at the Toronto Art Therapy Institute. She is a Registered Canadian Art Therapist. Over the next few years she extended her education through various courses in psychology, counselling and play therapy at George Brown College, Hincks Delcrest and Cross Country Education. For the past several years Nikki has been running art programs all across the city of Toronto at various schools, community centres, libraries and private homes. She also runs play therapy groups at Thorncliffe Neighbourhood Offices as well as private art therapy sessions. Nikki has taken several courses in baking and cake decorating through the Wilton certification program.

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