Boneless Turkey Breast with Mushroom Stuffing

http://teriskitchen.com/poultry-recipes/boneless-turkey-breast-mushroom-stuffing.html

Serves 4 to 6

I love boneless turkey breast and stuffing them makes a special, but easy presentation. This recipe with a mushroom stuffing is one delicious example. Serve for a family meal, special occasion or elegant entertaining.

Ingredients

• 2 tablespoons butter, preferably unsalted
• 2 tablespoons plus 2 teaspoons olive oil, divided
• 1 medium shallot, finely chopped (about 1/4 cup)
• 8 ounces cremini or button mushrooms, coarsely chopped
• 1 large garlic clove, peeled and finely chopped
• Salt and pepper to taste
• 1 cup coarse fresh breadcrumbs
• 1 teaspoon dried marjoram leaves
• 1/2 teaspoon rubbed sage
• 1 large egg, lightly beaten
• 2 tablespoons freshly grated Parmesan cheese
• 1 boneless turkey breast (about 2 pounds), skin on, pounded to about 1/2-inch thick

   Sauce

• 1/2 cup low-sodium chicken or turkey broth
• 1/2 cup dry red wine
• 2 tablespoons demi-glace (optional, see notes below)
• 1/2 teaspoon fresh chopped sage (can use 1/4 teaspoon dried)
• 1 teaspoon fresh marjoram leaves (can use 1/2 teaspoon dried)
• 2 tablespoons butter, preferably unsalted

Heat a 10-inch skillet over medium heat. Add butter and 1 tablespoon of the oil. Add the shallots and sauté about 2 minutes. Add the garlic, mushrooms, salt and pepper; sauté until mushrooms are lightly browned. Add the breadcrumbs, sage and marjoram. Reduce heat to medium-low and sauté until the breadcrumbs are golden brown, about 3 minutes. Taste for seasoning. Remove from heat and let cool. When cool, add the egg, Parmesan cheese and 2 teaspoons olive oil. Mix well.

Preheat oven to 350° F. Season the inside of the turkey breast with salt and pepper. Spread with the mushroom mixture. Roll breast, tucking in the sides as you roll. Tie with butcher's twine. Season outside with salt and pepper. Heat the remaining 1 tablespoon of oil in a 12-inch skillet over high heat. Add the turkey breast and sear until browned, about 2 minutes per side. Turn the skin side up. Place pan in oven and roast until meat is thoroughly cooked, about 50 minutes, basting occasionally with the pan juices or a little water. If in doubt, check with an instant-read thermometer. The temperature in the center should be 160° to 165° F. Remove turkey from pan and place on cutting surface. Tent with foil and let rest.

Meanwhile, make the sauce. Drain fat from skillet and place over medium-high heat. Add the broth and wine. Bring to a boil and stir to deglaze the bottom of the pan. Add the demi-glace, sage and marjoram. Reduce to about half, about 2 minutes. Before serving, stir in the butter just until melted. Slice the turkey and spoon some sauce over each piece. Serve immediately.

Notes: Demi-glace is stock that has been reduced until it forms a thick glaze. Just a little adds flavor and richness to a sauce. You can make your own next time you make stock or purchase some from a specialty food store. However, I rarely have it on hand and this sauce is still very tasty without it.

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