Savory Mushroom Stuffed Turkey Breast

Servings: 8 | Serving size: 4 ounces turkey with stuffing

Cooking Time: 120 Minutes

This recipe can be multiplied by 2, 3, 4.

Makes great leftovers.

Serve with Roasted Yams with Rosemary or Roasted Potatoes or Roasted Yams with Rosemary - Low Sodium Version or Rosemary Potatoes

AND

Serve with Lemon Butter Brussels Sprouts or Roasted Brussels Sprouts or Maple Sage Carrots or Parmesan Zucchini

Place 2 teaspoons of the olive oil in a large skillet over medium high heat.

Add the shallots and cook, stirring frequently, until they are limp.

Add the mushrooms and cook, stirring frequently until they are well browned and there is little water in the bottom of the pan.

Add the dried rosemary, salt and pepper. Stir well and cook for another two minutes. Remove from the heat and let cool.

Place a large skillet in the oven and preheat to 375°F.

Prepare the turkey breast by placing it on a cutting board skin side down with the skinny tip facing you.

The large tender should easily fold to your left.

Filet the breast by butterflying it starting at the right side. Cut carefully so that you create filets that are about half the thickness of the turkey breast. Pull the top of the butterfly to your left toward the tender.

As you get to the tender, filet carefully and it will become part of the large open butterflied breast. You should stop as you get about half way through the tender leaving about an inch on your left side so that the butterflied filets don't come apart.

Line the inside of the butterflied turkey breast with prosciutto slices. Two ounces is about four thin slices.

Add the mushroom mixture on top of the prosciutto. Pat down carefully.

Roll the breast from left to right carefully pushing the mushroom mixture inside the roll tightly.

When the breast is rolled back up truss starting at the large base and working toward the tip.

(This is a great video on how to stuff and truss: https://www.youtube.com/watch?v=yp1dnljwJ70)

After trussing remove the hot skillet from the oven and place the remaining teaspoon of olive oil in the pan.

Place the trussed turkey breast in the pan skin side up.

Roast for 20 minutes skin side up and then turn over so that it is skin side down. Roast for 20 minutes and turn back over so it is skin side up. Roast for another 20 minutes or until the internal temperature is 160°F. Remove from the oven and let rest for about 10 minutes.

Slice and serve.