Roasted Turkey Stuffed with Mushrooms and Cranberries
| Servings | Prep Time | Cook Time |
| 8-10servings | 30minutes | 2hours |
| Servings | Prep Time |
| 8-10servings | 30minutes |
| Cook Time |
| 2hours |
Ingredients
- Stuffing:
- 1 cup onion chopped
- 6 tbsp olive oil
- 4 cups mushrooms (Portobello, Cèpes, Porcini, Oyster King)
- 4 garlic cloves chopped
- 2 cups cranberries fresh or frozen
- 1 cup dark beer
- 2 tbsp maple syrup
- salt and pepper to taste
- Turkey:
- 1 skinless turkey breast
- salt and pepper to taste
- 1 tbsp butter
- 1/2 cup shallot chopped
- 2 leaves sprigs thyme striped
- 1 garlic clove chopped
- 1 cup veal stock
- 1 cup dark beer
- 1/2 cup heavy cream 35%
- 1/2 cup heavy cream 35%
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- Preheat oven, rack in the middle, at 375°F (190°F).
- For the stuffing: In a hot pan, brown onion in olive oil, 5 minutes.
- Add mushrooms, garlic, cranberries and continue cooking, 5 minutes.
- Add beer, maple syrup and reduce until dry at medium heat, approx. 5 to 10 minutes,
- Finely chop stuffing.
- Butterfly turkey breast and, if necessary, cut other pieces, to create an even thickness.
- Season all sides of the turkey breast with salt and pepper.
- Stuff turkey breast with prepared stuffing, roll and firmly tight breast from one end to the other with kitchen twine.
- Transfer roast in a roasting pan and cook in the oven for 1 hour and 30 minutes, or until internal temperature reaches 165 °F (74 °C).
- In a pan, melt butter and brown shallot, 3 minutes.
- Add thyme, garlic and veal stock and let reduce to a syrupy consistency.
- Add cream, mix, adjust seasoning and pour on roast.
Recipe Notes
Nutritional Information Per serving
Calories: 320, Protein:35 g, Fat: 7 g, Carbohydrates: 30 g, Sodium: 484 mg
