Chestnut and Mushroom Stuffed Turkey Breast and Pinot Grigio
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Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6 to 8 servings
 
If you're having a small Thanksgiving crowd, skip the huge turkey and make these chestnut and mushroom stuffed turkey breasts paired with a cool Pinot Grigio.
Ingredients
  • 2.5 – 3 Pound Boneless Turkey Breast, Butterflied
  • 2 Tablespoons Olive Oil
  • 1½ Cups Finely Chopped Portobello Mushrooms
  • ½ Cup Finely Chopped Cooked, Peeled Chestnuts
  • 1 Cup Fresh Breadcrumbs
  • 1 Teaspoon Finely Chopped Fresh Sage
  • Salt & Pepper To Taste
  • 1 Cup Cavit Pinot Grigio
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
  1. To make the gravy, the day before place the vegetables in a roasting pan and place the turkey legs on top.
  2. Place the pan into a preheated 425 degree F. oven for 20 minutes.
  3. Turn the legs over and continue to cook until the turkey and vegetables are brown, about another 20 minutes.
  4. Place the turkey legs and vegetables in a stockpot along with the bay leaves, salt and pepper, and add just enough water to cover.
  5. Bring to a boil, then reduce to a simmer and cook for 1½ hours.
  6. Strain the liquid and store until the next day.
  7. To prepare the turkey breast, preheat oven to 375 degrees F.
  8. Place the turkey breast onto a sheet of parchment paper and pound with a meat mallet until the meat is an equal thickness.
  9. In a large frying pan, heat the oil over medium heat, then add the mushrooms and chestnuts.
  10. Cook stirring often, until the mushrooms are tender and beginning to brown, about 7 minutes.
  11. Add the breadcrumbs, and stir to mix well.
  12. Season the mushrooms with the sage, salt and pepper.
  13. Spoon the filling onto the turkey breast, leaving a 1-inch border.
  14. Tuck the meat in at the ends, and roll the breast firmly, tying it with butcher’s twine.
  15. Place the turkey into an oven-proof roasting pan and pour in the white wine.
  16. Roast the turkey until it reaches an internal temperature of 150 degrees F, basting 2 or 3 times as it cooks.
  17. Remove the turkey from the oven, and cover with aluminum foil to rest 15 to 20 minutes.
  18. While the turkey is roasting, reheat the turkey stock.
  19. Pour the juices from the turkey pan into the pot with the stock.
  20. Whisk together the butter and flour, then whisk into the hot stock.
  21. Continue to cook the gravy until thickened, then keep warm.
  22. Cut the twine on the turkey breast, then slice and arrange on a platter.
  23. Spoon the gravy over the turkey, and serve immediately with your choice of sides.
Recipe by Honest Cooking at https://honestcooking.com/chestnut-mushroom-stuffed-turkey-breast-pinot-grigio/