Wild Mushroom Stuffed Turkey With Cranberry Coulis Recipe

Name: Wild Mushroom Stuffed Turkey With Cranberry Coulis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 and paprika for look; 2 cups toasted bread crumbs; 1/2 boneless turkey breast, about 2 1/2 pounds; Cranberry Coulis, recipe followsCranberry 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

Servings: persons

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 and paprika for look
2 cups toasted bread crumbs
1/2 boneless turkey breast, about 2 1/2 pounds
Cranberry Coulis, recipe followsCranberry 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

1
Preheat oven to 375 degrees F.
2
Heat a large saute pan, add butter, and add the leeks and celery. Saute 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.
3
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.
4
Season with salt and pepper and paprika, 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.
5
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 (reserving a few whole cherries for texture and look). Blend until smooth, season, and reserve.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon butter, 1 leek, cleaned and sliced, 1 rib celery, diced, 2 cups sliced wild cultivated mushrooms (chanterelles, porcinis, creminis, etc.), and more.

Yes, Wild Mushroom Stuffed Turkey With Cranberry Coulis falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Mushroom Stuffed Turkey With Cranberry Coulis

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