Description
If you're having a small Thanksgiving crowd, skip the huge turkey and make these chestnut and mushroom stuffed turkey breasts.
Ingredients
Scale
- 2.5 – 3 Pound Boneless Turkey Breast (Butterflied)
- 2 Tablespoons Olive Oil
- 1 1/2 Cups Finely Chopped Portobello Mushrooms
- 1/2 Cup Finely Chopped Cooked (Peeled Chestnuts)
- 1 Cup Fresh Breadcrumbs
- 1 Teaspoon Finely Chopped Fresh Sage
- Salt & Pepper To Taste
- 1 Cup White wine
MAKE AHEAD GRAVY:
- 2 Turkey Legs
- 4 Carrots (Coarsely Chopped)
- 3 Celery Stalks (Chopped)
- 1 Medium Onion (Peeled & Quartered)
- Salt & Pepper To Taste
- 2 Bay Leaves
- 3 Tablespoons Butter (Melted)
- 2 Tablespoons Flour
Instructions
- To make the gravy, the day before place the vegetables in a roasting pan and place the turkey legs on top.
- Place the pan into a preheated 425 degree F. oven for 20 minutes.
- Turn the legs over and continue to cook until the turkey and vegetables are brown, about another 20 minutes.
- Place the turkey legs and vegetables in a stockpot along with the bay leaves, salt and pepper, and add just enough water to cover.
- Bring to a boil, then reduce to a simmer and cook for 1 1/2 hours.
- Strain the liquid and store until the next day.
- To prepare the turkey breast, preheat oven to 375 degrees F.
- Place the turkey breast onto a sheet of parchment paper and pound with a meat mallet until the meat is an equal thickness.
- In a large frying pan, heat the oil over medium heat, then add the mushrooms and chestnuts.
- Cook stirring often, until the mushrooms are tender and beginning to brown, about 7 minutes.
- Add the breadcrumbs, and stir to mix well.
- Season the mushrooms with the sage, salt and pepper.
- Spoon the filling onto the turkey breast, leaving a 1-inch border.
- Tuck the meat in at the ends, and roll the breast firmly, tying it with butcher’s twine.
- Place the turkey into an oven-proof roasting pan and pour in the white wine.
- Roast the turkey until it reaches an internal temperature of 150 degrees F, basting 2 or 3 times as it cooks.
- Remove the turkey from the oven, and cover with aluminum foil to rest 15 to 20 minutes.
- While the turkey is roasting, reheat the turkey stock.
- Pour the juices from the turkey pan into the pot with the stock.
- Whisk together the butter and flour, then whisk into the hot stock.
- Continue to cook the gravy until thickened, then keep warm.
- Cut the twine on the turkey breast, then slice and arrange on a platter.
- Spoon the gravy over the turkey, and serve immediately with your choice of sides.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main, Main Courses
- Cuisine: American