-
-
-
On Newsstands Now!
Check out the May 2012 issue: raw stories, shocking confessions, candid advice about motherhood—and more!
-
Breast Of Turkey With Swiss Chard & Shiitake Mushrooms
Take a walk on the wild side and introduce some delicious new flavours and versatile methods of preparation
Loading ...April 8th, 2012
Photography by James Tse Food Styling by Sue Hernderson Prop Styling by Jane Hardin
Servings
2Prep Time
25 minutesCook Time
45 minutesIngredients
Directions
Preheat oven to 375°F. Remove filets from breasts and set aside.
Sauté mushrooms in olive oil for 2-3 minutes over medium-high heat. Add shallots, garlic, 1 teaspoon salt and 1/2 teaspoon pepper and cook for another 2 minutes. Deglaze with sherry. Remove from pan and let cool.
Place turkey filets into food processor and pulse with cream and remaining salt and pepper. Add mushrooms, Swiss chard and lemon zest. Pulse until well combined. Remove from food processor and mix in chopped chives.
Cut a pocket into thickest part of turkey breast and fill with 1/2 cup of filling. Close pocket. Tuck thinner end of breast under. Tie breast in 3 spots, starting at the smallest end. This will create a rolled turkey breast and ensure even cooking. Sprinkle breast with salt and pepper, and drizzle with a little olive oil.
Heat a large, oven-proof sauté pan over high heat. Place breast skin side down and sear for 5 minutes or until golden. Flip over and place pan in oven for 30 minutes or until internal temperature reads 165°F.
Let breasts rest for 10 minutes. Slice and serve.
Copyright © 2012 St. Joseph Media. All Rights Reserved.