Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

WILD MUSHROOM STUFFED TURKEY BREAST WITH

List of Ingredients




WILD MUSHROOM STUFFED TURKEY BREAST WITH CRANBERRY COULIS
Recipe courtesy La Campagne, Cherry Hill, NJ
TVFN, The Best Of, Show #BE1C15: Charitable Chefs

1 tablespoon butter
1 leek, cleaned and sliced
1 rib celery, diced
2 cups sliced wild cultivated mushrooms (chanterelles, porcinis,
creminis, etc.)
2 teaspoons herbs de Provence
2 tablespoon shallots, chopped
1 cup chicken stock
Salt and freshly ground black pepper
2 cups toasted bread crumbs
1/2 boneless turkey breast, about 2 1/2 pounds
Cranberry Coulis, recipe follows

Preheat oven to 375 degrees F.

Heat a large sauté pan, add butter, and add the leeks and celery.
Sauté for 3 minutes and add the mushrooms. Cook until the mushrooms
are tender, about 5 minutes and add the herbs and shallots, cooking
for 2 more minutes. Add the stock and bring to a simmer. Season with
salt and pepper, and pour over the bread crumbs in a mixing bowl. Mix
well and cool.

Butterfly the turkey breast open with a sharp boning knife. Using a
meat mallet, pound the meat to expand it and make it of an even
thickness. Spoon the stuffing lengthwise across the breast and roll
up, tucking in the meat at each end. Tie the roulade with butchers'
twine.

Season with salt and pepper, and bake for 45 minutes to 1 hour, or
until a thermometer reads 150 degrees in the center. Remove and allow
to rest for 10 minutes before removing the twine and slicing. Serve
with Cranberry Coulis.

Cranberry Coulis:
1 (12 ounce) bag cranberries
1 cup sugar
1 1/2 cups water
1/2 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon cinnamon

Place the ingredients in a non-reactive saucepan and bring to a
simmer. Cook until the cranberries have burst, about 20 minutes and
transfer to a blender. Blend until smooth, season, and reserve.

Yield: 8 to 10 servings
Prep Time: 20 minutes
Cooking Time: 1 hours 15 minutes

Recipe