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Stuffed Turkey Breast With Spinach And Mushrooms

Stuffed Turkey Breast With Spinach And Mushrooms

10 min
2 hr, 30 min


For the Stuffing:

1/3 cup shallots, diced

1/3 cup vegetable oil

2 cups shitake mushrooms, sliced (about 20 medium-sized mushrooms)

10 ounces frozen chopped spinach, defrosted & squeezed dry

1 tablespoon potato starch

Salt and pepper

For the Turkey:

1 whole turkey breast, deboned with skin left on (4-5 pounds)

Salt and pepper

30 garlic cloves, unpeeled

1/4 cup olive oil

1/3 cup prepared white horseradish

1/2 teaspoon kosher salt

2 cups chicken broth

1/2 cup Pinot Grigio


Preheat oven to 350°F. Cook the stuffing first: heat oil in a large saute pan then add shallots and mushrooms. Saute until mushrooms are soft then add chopped spinach. If stuffing is too wet, add potato starch. Season with salt and pepper and set aside.

Next, toss garlic cloves with olive oil in small baking dish and cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into a food processor and cool for 15 minutes. Peel garlic and place in processor with oil. Add horseradish and salt. Puree until almost smooth.

With oven remaining at 350°F, place turkey breast skin side down on work surface and cover with waxed paper. Pound until 3/4 inch thick. (Butterfly breast if thick). Sprinkle with salt and pepper. Spread 2 tablespoons garlic-horseradish mixture over pounded breast and then spread mushroom stuffing mixture over entire breast, leaving a 1/2 inch border all around. Roll breast into a cylinder, starting on either side. Tie at 1 inch intervals with kitchen string and secure ends with toothpicks.

Place turkey breast seam side down on a rack in a roasting pan. Spread thin layer of garlic horseradish mixture over all sides of rolled breast. Mix 1 cup chicken broth with wine and pour over turkey. Roast about 1 hour, basting every 15 minutes until done. Internal temperature should be 150°F and juices should run clear. Remove from oven and let rest for 15 minutes before slicing. Remove fat from roasting pan. Pour pan juices into saucepan and add remaining broth. Cook until slightly reduced. Remove string and toothpicks from turkey and slice. Pour sauce over top or pass separately.