Wild Mushroom Stuffed Turkey Breast with Cranberry Coulis Recipe
This Wild Mushroom Stuffed Turkey Breast with Cranberry Coulis recipe delivers incredible flavor with minimal effort. Easy to make and hard to stop eating.
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Cooking tools:
- Oven
- Saute pan
- Stove
- Mixing bowl
- Boning knife
- Cutting board
- Meat tenderizer
- Butcher's twine
- Instant-read thermometer
- Saucepan
- Blender
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Tongs
- Baking pan
- Ladle
- Kitchen towel
Ingredients
- 1 tablespoon butter
- 1 leek, cleaned and sliced
- 1 rib celery, diced
- 2 cups sliced wild cultivated mushrooms (chanterelles, porcinis, creminis, etc.)
- 2 teaspoons herbs de Provence
- 2 tablespoons shallots, chopped
- 1 cup chicken stock
- Salt
- freshly ground black pepper
- 2 cups toasted bread crumbs
- 1/2 boneless turkey breast, about 2 1/2 pounds
- Cranberry Coulis, recipe follows
- 1 (12 ounce) bag cranberries
- 1 cup sugar
- 1 1/2 cups water
- 1/2 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
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