Boneless Stuffed Turkey Recipe

Directions:

1. BONELESS TURKEY BREAST WITH MUSHROOM STUFFING
2. SERVES 4 to 6
3. I love boneless turkey breast and stuffing them makes a special, but easy presentation. This recipe with a mushroom stuffing is one delicious example.
4. INGREDIENTS
5. Tablespoons butter
6. Tablespoon olive oil
7. Medium shallot, finely chopped (about 1/4 cup)
8. Ounces cremini or button mushrooms, coarsely chopped
9. Large garlic clove, peeled and finely chopped
10. Salt and pepper to taste
11. Cup coarse fresh breadcrumbs
12. Teaspoon dried marjoram leaves
13. /2 teaspoon rubbed sage
14. Large egg, lightly beaten
15. Tablespoons freshly grated Parmesan cheese
16. Tablespoon plus 2 teaspoons additional olive oil, divided
17. Boneless turkey breast half (about 2 pounds), skin on, pounded to about 1/2-inch thick
18. Sauce
19. /2 cup chicken or turkey broth
20. /2 cup dry red wine
21. Tablespoons demiglace (optional)
22. /2 teaspoon fresh chopped sage (or 1/4 teaspoon dried)
23. Teaspoon fresh marjoram leaves (or 1/2 teaspoon dried)
24. Tablespoons butter
25. Heat a 10-inch skillet over medium heat. Add the butter and oil. Add the shallots and saut about 2 minutes. Add the garlic, mushrooms, salt and pepper; saut until mushrooms are lightly browned. Add the breadcrumbs, sage and marjoram. Reduce heat to medium-low and saut until the breadcrumbs are golden brown, about 3 minutes. Taste for seasoning. Remove from heat and let cool. When cool, add the egg, Parmesan cheese and 2 teaspoons olive oil. Mix well.
26. Preheat oven to 350 F. Season the inside of the turkey breast with salt and pepper. Spread with the mushroom mixture. Roll breast, tucking in the sides as you roll. Tie with butcher's twine. Season outside with salt and pepper. Heat the 1 tablespoon of oil in a 12-inch skillet over high heat. Add the turkey breast and sear until browned, about 2 minutes per side. Place pan in oven and roast until meat is thoroughly cooked, about 50 minutes, basting occasionally with the pan juices or a little water. If in doubt, check with an instant-read thermometer. The temperature in the center should be 165 F.
27. Remove turkey from pan and place on cutting surface. Let rest while making the sauce. Drain fat from skillet and place over medium-high heat. Add the broth and wine. Bring to a boil and stir to deglaze the bottom of the pan. Add the demiglace (which adds richness but is not necessary), sage and marjoram. Reduce to about half, about 2 minutes. Before serving, stir in the butter just until melted. Slice the turkey and spoon some sauce over each piece. Serve immediately.