Stuffed Roast Turkey Breast with Mushrooms & Rosemary

Ingredients

• 2 tbsp (30 mL) Butter
• 4 cups (1 L) finely chopped Mushrooms
• 2 cloves Garlic, minced
• 1 Onion, finely chopped
• 1/2 tsp (2 mL) each, dried Rosemary and Salt
• 1/4 tsp (1 mL) Pepper
• 1 1/4 cups (300 mL) 35% Real Whipping Cream, divided
• 1 cup (250 mL) coarse fresh Bread Crumbs
• 1 boneless Turkey Breast (skin on), butterflied
• 1/2 cup (125 mL) dry White Wine