holiday | main course | turkey

Turkey Breast Stuffed with Porcini Mushrooms

Prep Time: 15 minutes Cooking Time: 1 hour 4-5 servings

Products Included In Recipe


1 Package Granny's Boneless, Skinless Turkey Breast
1tbsp | 15 ml olive oil
1 tbsp | 15 ml garlic, finely chopped
1 - 10 g pkg dried porcini mushrooms
1/4 cups | 65 ml red pepper, diced
1 1/2 cups| 375 ml arugula
1 1/2 cups | 375 ml fresh baby spinach
4 tbsp | 60 ml fresh Parmesan cheese, grated
2 tbsp | 30 ml pine nuts, toasted
1/2 - 150 g pkg fresh Mozzarella cheese, diced
1 egg white
1/4 tsp | 1.25 ml sea salt
to taste ground pepper


Preheat oven to 375°F (190°C).
Soak mushrooms in 1/4 cup of water until soft. Drain, reserving liquid.
Sauté garlic, mushroom and peppers in a pan over medium heat with olive oil for 2 minutes. Add 3/4 cup mushroom liquid & cook until almost dry.
Add arugula and spinach and sauté until fully cooked. Let cool.
Mix with remaining ingredients in a large bowl.
Cut a large pocket in turkey breast.
Place the stuffing mixture into the pocket.
Place the breast on a baking sheet lined with parchment paper.
Cover the stuffing area with a greased piece of foil.
Bake for 40 minutes, remove foil and continue baking for another 20 minutes or until meat reaches a minimum internal temperature of 170°F (77°C).
Let stand for 10-15 minutes before slicing.

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