Name: Stuffed Turkey Roast with Mushroom Sauce
Prep time: 45 min
Cook time: 1 h 45 min
Total time: 2 h 30 min
Yield: 10 serving(s)
Ingredients: 1 small leek, sliced; 1 small carrot, cut into pieces; 1/4 lb (115 g) white mushrooms; 1 tbsp butter; 1 lb (454 g) ground pork; 1 cup (250 ml) beef broth; 1 cup (50 g) fresh bread cubes; 1 pinch ground nutmeg; 1 pinch ground cinnamon; Salt and pepper; 1 turkey roast, about 4 lb (1.8 kg), with skin; Butcher’s twine; 2 tbsp butter; 1/2 cup (125 ml) water, approximately; 3/4 lb (340 g) white button mushrooms, cut into thin wedges; 2 shallots, coarsely chopped; 1/4 cup (55 g) butter; 1 cup (250 ml) white wine or white vermouth; 6 cups (1.5 litres) beef broth; 1/2 cup (55 g) lightly toasted flour; 1 pinch ground nutmeg

Stuffed Turkey Roast with Mushroom Sauce

Preparation

45 MIN

Cooking

1 H 45 MIN

Chilling

2 H

Servings

Preparation

Stuffing

In a food processor, finely chop the leek and carrot. Transfer to a bowl. Chop the mushrooms and set aside separately.
In a large skillet over high heat, soften the leek and carrot in the butter. Add the mushrooms and cook for 5 minutes or until the mixture begins to brown. Add the meat and continue cooking, breaking up the meat with a wooden spoon. Add the remaining ingredients. Bring to a boil and simmer over medium-low heat for 8 to 10 minutes or until almost dry. Season with salt and pepper. Refrigerate the mixture for 2 hours or until completely chilled.

Turkey

With the rack in the lowest position, preheat the oven to 375°F (190°C).
On a work surface, open the turkey roast flat, skin side down. Season with salt and pepper. Spread the stuffing mixture in the centre. Close the roast. Place the butcher’s twine under the roast so that the ends extend out on each side. Close and tie the roast, cutting off any excess twine.
In a large oven-safe skillet over high heat, brown the roast on all sides in the butter. Season with salt and pepper.
Bake for 1 hour and 30 minutes or until a meat thermometer inserted into the centre of the stuffing reads 165°F (74°C). If needed during cooking, add water to the skillet to prevent burning the pan juices. Reserve the pan juices for the sauce. Let the roast rest while preparing the sauce.

Sauce

Meanwhile, in a large skillet over high heat, brown the mushrooms and shallots in the butter.
Deglaze with the white wine and reduce by half. Add the broth, toasted flour and nutmeg. Bring to a boil, stirring constantly. Let simmer over high heat for 30 minutes or until the sauce has reduced by half. Add the reserved pan juices. Season with salt and pepper.

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Comment

Harry A.

December 22nd, 2016

Is this turkey breast boneless? If so, should it be pounded flat? Should I cover the turkey with foil while it is roasting to prevent it from drying out? Should it be basted while it is in the oven?

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Stuffed Turkey Roast with Mushroom Sauce