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.