Mushroom Stuffed Turkey Breast Recipes

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WILD MUSHROOM STUFFED TURKEY BREAST WITH CRANBERRY COULIS



Wild Mushroom Stuffed Turkey Breast with Cranberry Coulis image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 17

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
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

Steps:

  • Preheat oven to 375 degrees F.
  • 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.
  • 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.
  • 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.

MUSHROOM-STUFFED TURKEY BREAST



Mushroom-Stuffed Turkey Breast image

This can be made as a holiday alternative to a whole turkey, if you prefer just white meat, or don't have a large crowd to feed. Also, at a time when prevailing tastes are running toward light, lean meat, high-protein, low-fat turkey breast comes close to the perfect choice.

Provided by JackieOhNo

Categories     Turkey Breasts

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 13

5 tablespoons butter
1 1/2 cups finely chopped onions
2 garlic cloves, finely minced
1 1/2 lbs fresh mushrooms, coarsely chopped (about 7 cups)
2 slices firm bread, crumbled (about 1 cup)
1/4 cup diced mixed dried fruit (apricots, raisins, apples, peaches)
3 tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 whole bone-in turkey breast, thawed if frozen (4-5 lbs.)
water
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Heat 4 T. butter in large skillet over medium heat. Add onion and garlic and saute until very soft, but not browned, about 5 minutes. Add mushrooms; saute until tender and juices have evaporated, about15 minutes. Stir in bread crumbs; cook, stirring to blend, about 3 minutes. Add dried fruits, 2 T. lemon juice, and half the salt and pepper. Let stand until cool enough to handle.
  • Heat oven to 350 degrees.
  • Rinse turkey breast and pat dry. Trim any veins or tendons. Using fingers and tip of small paring knife where needed and working from wide end, separate skin from flesh to create pocket for stuffing.
  • Place turkey in baking dish just large enough to hold it. Sprinkle all over with remaining lemon juice, salt, and pepper.
  • Spoon all but 1 cup stuffing under skin and in neck cavity (small end). Secure skin to flesh with small skewers. Fold under skin at neck end. Spoon remaining 1 cup stuffing onto underside of breast and turn skin side up in dish. Rub skin with remaining 1 T. butter.
  • Roast, basting every 15 minutes with pan juices, until meat thermometer inserted in thickest part of breast registers 160 degrees, about 1-1/4 to 1-1/2 hours. Pour pan juices into liquid measuring cup. Let turkey rest for about 15 minutes.
  • Spoon off fat from pan juices and add enough water to measure 1-1/2 cups. Strain into small saucepan and heat to simmering. Dissolve cornstarch in cold water; stir into pan juices. Simmer, stirring constantly, 1 minute. Remove from heat and adjust seasonings. Carve turkey into 1/2-inch-thick slices; serve with gravy (and a nice Zinfandel!).

Nutrition Facts : Calories 469.3, Fat 23.6, SaturatedFat 9.8, Cholesterol 148.1, Sodium 632.4, Carbohydrate 18.4, Fiber 2.5, Sugar 4.1, Protein 46.2

SAUSAGE AND MUSHROOM STUFFED BONELESS TURKEY BREAST



Sausage and Mushroom Stuffed Boneless Turkey Breast image

Provided by Anne Burrell

Time 1h50m

Yield 10 servings

Number Of Ingredients 20

3 tablespoons all-purpose flour
Extra-virgin olive oil
2 large onion, cut into 1/2-inch dice
Kosher salt
2 cloves garlic, smashed and finely chopped
1 pound shiitake mushrooms, stemmed and julienned
1/2 bunch sage, leaves finely chopped
1 pound bulk Italian sausage, crumbled
1 turkey breast, removed from the bone, about 4 pounds
2 cups bread crumbs
1/2 cup grated Parmigiano-Reggiano
2 eggs
1/2 cup water
1 1/2 pounds caul fat
1 1/2 pounds sliced bacon
2 carrots, peeled and cut into 1/2-inch dice
2 ribs celery, cut into 1/2-inch dice
4 cups chicken stock
1 cup dry white wine
Thyme bundle

Steps:

  • Coat a large saute pan, over medium-high heat, with olive oil, add in half of the diced onion, season with salt, to taste. Cook the onions, stirring occasionally, until they are soft and very aromatic, about 8 to 10 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and sage, season with salt, to taste. Cook until they are soft and wilted, about 5 to 7 minutes. Stir in the sausage and use a large kitchen spoon to chop up the sausage. Cook until the sausage is brown and a little crispy, about 10 to 12 minutes. Transfer the sausage mixture to a large mixing bowl and let cool.
  • While the sausage mixture is cooling, cut the turkey breast into 2 separate halves and remove skin. Butterfly each half to make a wide, flat surface. Cover each half with plastic wrap and with a meat mallet, gently pound each breast half, to flatten.
  • To the mixing bowl with sausage mixture, add the bread crumbs, grated cheese, the eggs and 1/2 a cup of water. Mix together until it becomes a homogeneous mixture. Taste and season with salt if needed.
  • Lay a large piece of caul fat out on a large, flat work surface. Lay about 10 bacon slices in the middle, slightly overlapping. Arrange a turkey breast on top. Lay half the stuffing mix on the turkey and roll it up, creating a neat even log. Wrap 2 pieces of bacon around each end, then fold the bacon that's underneath around the turkey. Wrap the caul fat in an even layer to create a smooth even log. Tie with twine to secure. Repeat with second turkey breast.
  • Preheat the oven to 375 degrees F.
  • Put a large roasting pan on a burner, coat it with olive oil and heat over medium-high heat. Add the turkey rolls and brown on all sides. Remove the rolls from the pan and add in the remaining diced onion, carrots, celery. Season with salt, to taste, and cook the veggies until they start to soften, about 7 to 8 minutes. Add 1 cup of chicken stock and 1 cup of white wine to the roasting pan with a thyme bundle. Return the turkey rolls to the pan, cover with foil and roast for 25 minutes, remove the foil and roast for 10 more minutes.
  • Remove the pan from the oven and transfer the turkey to a tray or platter and cover with foil to rest and keep warm.
  • Put the roasting pan over 2 burners to make the gravy. Remove the thyme and skim the fat. Mix the flour with 6 tablespoons chicken stock and slowly whisk it into the roasting pan. Whisk in the remaining chicken stock and bring it the mixture to a boil. Reduce the heat and simmer until the mixture has thickened to a gravy consistency. Taste and season with salt, if needed.
  • Remove the string from the roulades and slice into medallions. Arrange the roulades on a serving platter and serve with the gravy.
  • What juicy breasts!

MUSHROOM-STUFFED CHICKEN BREAST



Mushroom-Stuffed Chicken Breast image

This is a great recipe I came up with when I got snowed in and had to make dinner for the family. It tastes amazing and also looks very professional! Make some rice and a salad for a side dish, and there you have a whole meal!

Provided by Miriam Levy

Categories     Stuffed Chicken Breasts

Time 1h

Yield 5

Number Of Ingredients 14

1 tablespoon garlic powder
1 tablespoon onion powder
1 ½ teaspoons ground paprika
3 tablespoons olive oil, divided
2 medium onions, chopped
6 cloves garlic, minced
1 ½ (8 ounce) cans sliced mushrooms, drained and chopped
salt to taste
2 tablespoons dry white wine
½ teaspoon dried parsley, or to taste
ground black pepper to taste
2 tablespoons dry bread crumbs, or as needed
5 (5 ounce) skinless, boneless chicken breast halves
1 (10.5 ounce) can condensed cream of mushroom soup

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking tray with foil. Mix garlic powder, onion powder, and paprika together in a small bowl.
  • Heat 1 tablespoon oil in a skillet over medium-high heat. Add onions and garlic and saute for 1 minute.
  • Set aside 1/3 of the mushrooms for garnish; add remaining mushrooms to the skillet and season with salt. Saute until soft, 2 to 3 minutes. Add wine and cook for 1 to 2 minutes, scraping any browned bits of food off the bottom of the pan with a spoon. Add parsley and pepper, then mix in just enough bread crumbs to bind. Remove from the heat.
  • Cut a slit in each chicken breast to form a pocket. Stuff mushroom mixture into each pocket. Season one side of each breast with salt, then with the 1/2 of the spice mixture.
  • Heat remaining 2 tablespoons oil in a large skillet over medium heat. Place chicken breasts, seasoned-sides down, in the hot skillet and let them brown for about 2 minutes. Season the tops with the remaining spice mixture, flip, and brown for 2 more minutes. Transfer to the prepared baking tray.
  • Spoon reserved mushrooms over the chicken breasts, then pour condensed soup over top.
  • Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 346.3 calories, Carbohydrate 17.5 g, Cholesterol 80.6 mg, Fat 15.5 g, Fiber 3.1 g, Protein 33.2 g, SaturatedFat 3 g, Sodium 764.4 mg, Sugar 5.2 g

BAKED TURKEY BREAST AND MUSHROOM GRAVY



Baked Turkey Breast and Mushroom Gravy image

A delicious one-dish meal with all the flavors and aromas of Thanksgiving--only it's stupid-easy to make! Serve over mashed potatoes, noodles, rice or whatever you like! I served this over wild rice pilaf--great!

Provided by Maureen S

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 50m

Yield 6

Number Of Ingredients 15

1 (2 pound) boneless, skinless turkey breast
2 tablespoons unsalted butter
2 tablespoons olive oil
salt and ground black pepper to taste
3 tablespoons unsalted butter
1 (4 ounce) can sliced mushrooms, drained
1 teaspoon dried rosemary, crushed
1 teaspoon ground thyme
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon ground black pepper
⅔ cup white cooking wine
1 (10.5 ounce) can condensed cream of mushroom soup
1 cup chicken broth
1 tablespoon all-purpose flour

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Cut turkey breast into 1-inch chunks.
  • Heat 2 tablespoons butter and olive oil in a large, deep skillet over medium heat. Add turkey and cook, stirring occasionally, until cooked through and juices run clear, 10 to 12 minutes. Transfer to a baking dish, season with salt and pepper, and cover with aluminum foil. Do not clean the skillet.
  • Place turkey in the preheated oven to keep warm.
  • Meanwhile, melt butter for the gravy in the same skillet. Add mushrooms, rosemary, thyme, onion powder, salt, and pepper; cook over medium-high heat until mushrooms are golden brown, about 5 minutes. Add wine and bring to a boil; cook until 1/2 of the liquid remains, 5 to 7 minutes. Add condensed soup and chicken broth; allow to reduce until 1/2 of the liquid remains, about 10 minutes. Add flour and stir until well incorporated or until sauce thickens.
  • Serve mushroom gravy over warm turkey.

Nutrition Facts : Calories 382 calories, Carbohydrate 6.8 g, Cholesterol 135.6 mg, Fat 18.2 g, Fiber 0.7 g, Protein 41.2 g, SaturatedFat 7.7 g, Sodium 860.3 mg, Sugar 1.6 g

MUSHROOM-STUFFED TURKEY TENDERLOINS



Mushroom-Stuffed Turkey Tenderloins image

I love this recipe because it looks beautiful, tastes delicious, and is a very healthy alternative to turkey and dressing! Turkey broth may be substituted if chicken broth is not available. -Joyce Conway, Westerville, Ohio

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 10

1 package (8 ounces) frozen artichoke hearts, thawed and chopped
1/2 pound baby portobello mushrooms, chopped
2-1/2 cups reduced-sodium chicken broth, divided
2 tablespoons lemon juice
1/4 cup panko bread crumbs
1 package (20 ounces) turkey breast tenderloins
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 400°. Place artichoke hearts, mushrooms, 1/2 cup broth and lemon juice in a large saucepan; bring to a boil. Reduce heat; simmer, uncovered, until mushrooms are tender and liquid is evaporated, 7-9 minutes. Stir in bread crumbs; cool slightly., Cut each tenderloin horizontally through the center to within 1/4 in. of the opposite edge; open flat. Using a sharp knife, remove white tendons. Cover; pound each with a meat mallet to an even thickness. Remove cover; spread tops with artichoke mixture. Starting at a long side, roll up jelly-roll style; tie at 3-in. intervals with kitchen string., Place 1 in. apart in a 13x9-in. baking pan, seam side down; pour 1 cup broth over top. Sprinkle turkey with salt and pepper. Bake, uncovered, until a thermometer reads 165°, 15-20 minutes., Remove turkey from pan; tent with foil and let stand 5 minutes. Meanwhile, in a small saucepan, whisk flour and remaining broth until smooth; stir in pan juices. Bring to a boil; cook and stir until thickened, 2-3 minutes., Remove string; cut tenderloins into slices. Serve with gravy; sprinkle with lemon zest.

Nutrition Facts : Calories 228 calories, Fat 3g fat (0 saturated fat), Cholesterol 56mg cholesterol, Sodium 776mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 41g protein. Diabetic Exchanges

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From themeateater.com


MUSHROOM STUFFED CHICKEN BREAST - SPEND WITH PENNIES
2015-08-12 Using a sharp knife, cut a 1 ½″ slit in the side of the chicken. Move the knife around creating a pocket. Fill the pocket with ¼ of the mushroom mixture. Repeat with remaining chicken breasts. Place chicken breasts on a foil-lined pan, sprinkle with salt & pepper to taste, and bake 30-35 minutes (165°F).
From spendwithpennies.com


SMOKED CHEESE AND MUSHROOM-STUFFED TURKEY BREAST | IGA RECIPES
Preheat oven to 160°C (325°F). In a non-stick skillet, heat 15 mL (1 tablespoon) olive oil over high heat. Add mushrooms, green onions and chopped garlic.
From iga.net


CROCKPOT TURKEY AND STUFFING - BOWL ME OVER
2021-11-11 Add in the bread cubes stuffing mix. Melt butter, add to the bowl. Season with sage, add the cream and mix until combined. Place the turkey breast into the bottom of the crock pot. Add the dressing. Brush melted butter on the bird, sprinkle with salt and pepper. Drizzled any leftover butter over the stuffing.
From bowl-me-over.com


MUSHROOM AND SPINACH STUFFED GRILLED WILD TURKEY BREAST
Pound the breast with a meat mallet to an even thickness, then season with salt and pepper. Chop the oyster mushrooms. Chop the mushrooms for the stuffing mixture. To a skillet over medium heat, add 3 tablespoons of butter and a tablespoon of olive oil. Add the garlic and shallots and sauté for 3 to 4 minutes until the shallots soften.
From realtree.com


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