Mushroom-Sage Stuffed Turkey Breast

Mushroom-Sage Stuffed Turkey Breast
  1. 2 tablespoons Wild Mushroom and Sage EVOO
  2. 8 ounces white button mushrooms, chopped
  3. 8 ounces cremini mushrooms, chopped
  4. ¼ cup chopped shallots
  5. ½ cup chopped leeks
  6. 1 teaspoon dried sage
  7. 1 teaspoons dried marjoram
  8. 1 cup broth
  9. 1 cup panko bread crumbs
  10. salt and pepper, to taste
  11. 2 boneless turkey breast halves (about 2 pounds each)
  12. 1 tablespoon Wild Mushroom and Sage EVOO
  13. twine
  14. fresh sage
  1. Heat a large saucepan over medium heat; add Wild Mushroom and Sage EVOO. Stir in chopped mushrooms, shallots, and leeks. Sauté until liquid from mushrooms has evaporated. Stir in dried sage, dried marjoram, and broth. Bring to a boil. Remove from heat and stir in panko bread crumbs. Season with salt and pepper. Cool completely.
  2. Butterfly the turkey breasts: Lay the turkey breast on a cutting board and cut the breast in half parallel to the board. Stop cutting about 1 inch from the edge; open like a book. Repeat with the other breast. Using a meat mallet gentle pound to make each breast an even thickness. Sprinkle with salt and pepper. Divide the mushroom mixture between each breast lengthwise down the middle. Carefully roll the meat (tucking the ends). Tie with 4-5 pieces of cooking twine. Drizzle with 1 tablespoon Wild Mushroom and Sage EVOO. Place in a roasted pan and bake at 375 degrees for 45-50 minutes* or until meat thermometer inserted into the center of the thickest part of the turkey roll reaches 160 degrees. Remove from oven and let rest 10 minutes. Cut twine and slice turkey in 1.5 inch slices. Sprinkle with fresh chopped sage. Enjoy!
  3. *Note: adjust cooking time if you are using larger turkey breasts
A Twist On Olives