Directions

1. For stuffing, heat 2 tbsp (25 mL) oil in a large skillet. Add onion, garlic and celery and cook for 3 to 5 minutes, until tender. Add mushrooms and cook for 5 to 10 minutes, until liquid evapo­rates. Add herbs and cook for 1 minute. Add bread, ¾ cup (175 mL) stock, salt and pepper. Cool. Spread on the bottom of a small roasting pan.
2. For turkey, combine salt, pepper, paprika, lemon peel and oil. Rub turkey with mixture. Place turkey, skin-side up, on stuf­fing. Roast in a 375°F (190°C) oven for 50 to 60 minutes or until a meat thermometer inserted into the thickest part reads 165°F (75°C).
3. For sauce, heat olive oil in a saucepan.
   Add mush­rooms and cook until liquid has evaporated. Add flour and cook for a few minutes. Add stock, wine and Worces­ter­shire sauce. Bring to a boil. Cook for 5 to 10 minutes, whisking often. Adjust seasoning with salt and pepper, to taste.
4. Slice turkey and serve with mushroom stuffing and sauce.

Bonnie says: Instead of making an entire stuffed turkey that takes hours to cook and yields leftovers that you’ll be eating for weeks, try roasting a turkey breast on a bed of stuffing. It’s easy to carve, and the stuffing still catches all the drippings as the turkey roasts.