Mushroom-Stuffed Turkey Breast with Roasted Acorn Squash

1. 1

   Heat oven to 375 degrees F.

2. 2

   Heat 2 Tbsp.

3. 3

   dressing in large skillet on medium heat.

4. 4

   Add onions; cook and stir 3 min.

5. 5

   Stir in mushrooms; cook 10 min.

6. 6

   or until mushrooms release most of their liquid, stirring occasionally.

7. 7

   Add water to stuffing mix in medium bowl; stir just until moistened.

8. 8

   Stir in mushroom mixture and prosciutto; cool.

9. 9

   Pound each turkey piece to 1/2-inch thickness.

10. 10

    Place, skin sides down, on work surface; spread with stuffing mixture to within 1/2 inch of edges.

11. 11

    Roll up, starting at one short end of each; tie closed with kitchen string.

12. 12

    Place, seam sides down, in 17x11-1/2x3/4-inch pan.

13. 13

    Add squash, cut sides up, to pan.

14. 14

    Brush turkey and squash with remaining dressing.

15. 15

    Bake 55 min.

16. 16

    to 1 hour or until turkey is done (170 degrees F) and squash is tender.

17. 17

    Cut and discard string from turkey before slicing.

18. 18

    Serve with squash.

* Per serving · 4 servings · Values may vary.

No additional tips available.