Stuffed Roast Turkey Breast with Mushrooms & Rosemary

Recipes

Ingredients: 2 tbsp (30 mL) Butter; 4 cups (1 L) finely chopped Mushrooms; 2 cloves Garlic, minced; 1 Onion, finely chopped; 1/2 tsp (2 mL) each, dried Rosemary and Salt; 1/4 tsp (1 mL) Pepper; 1 1/4 cups (300 mL) 35% Real Whipping Cream, divided; 1 cup (250 mL) coarse fresh Bread Crumbs; 1 boneless Turkey Breast (skin on), butterflied; (about 1 1/2 lbs/750 g); 1/2 cup (125 mL) dry White Wine

Directions: In a skillet, melt butter over medium-high heat; cook mushrooms, garlic, onion, rosemary, salt and pepper, stirring, for 10 minutes or until liquid is evaporated and mushrooms are browned. Transfer all but 1/2 cup (125 mL) to a bowl for stuffing; cool, cover and refrigerate for up to 1 day. Add wine to skillet; cook, scraping up bits stuck to pan. Pour in 1 cup (250 mL) cream; simmer for about 5 minutes, stirring often, until reduced. Cool, cover and refrigerate for up to 1 day. Preheat oven to 325°F (160°C). Add remaining 1/4 cup (50 mL) cream and bread crumbs to stuffing; stir to combine. Place turkey breast skin side down on work surface. Press stuffing on surface, leaving about 1/2-inch (1 cm) border. Roll up jelly-roll style; secure with kitchen string or toothpicks. Place seam side down in roasting pan. Bake for about 1 1/2 hours, basting occasionally, until meat thermometer reads 170°F (77°C). Transfer to cutting board; tent with foil and let rest for 15 minutes. Meanwhile, return sauce to saucepan over medium heat; reheat until bubbling. Slice turkey; spoon sauce onto plates and top with turkey slices.