Roast Turkey Breast With Cremini-Mushroom Stuffing

Name: Roast Turkey Breast With Cremini-Mushroom Stuffing
Ingredients: 2 tbsp (25 mL) olive oil; 1 large onion, chopped; 3 cloves garlic, finely chopped; 1 rib celery, sliced; 1 lb (500 g) cremini or portobello mushrooms, sliced; 3 tbsp (45 mL) each chopped fresh sage, parsley and green onion; 1 tbsp (15 mL) chopped fresh thyme; 3 cups (750 mL) diced crusty bread (whole wheat or white); ¾ cup (175 mL) chicken stock; 1 tsp (5 mL) kosher salt, or to taste; ¼ tsp (1 mL) pepper; 1 tsp (5 mL) each kosher salt, coarsely ground black pepper, paprika and grated lemon peel; 3 lb (1.5 kg) boneless turkey breast (one breast, with skin); ¼ lb (125 g) cremini mushrooms, sliced; 3 tbsp (45 mL) all-purpose flour; 2 cups (500 mL) chicken stock; ½ cup (125 mL) dry white wine (or more stock); 2 tsp (10 mL) Worcestershire sauce

www.readersdigest.ca

Your guests will enjoy feasting on this easy-to-make turkey breast surrounded by delicious stuffing.

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Ingredients

2 tbsp (25 mL) olive oil
1 large onion, chopped
3 cloves garlic, finely chopped
1 rib celery, sliced
1 lb (500 g) cremini or portobello mushrooms, sliced
3 tbsp (45 mL) each chopped fresh sage, parsley and green onion
1 tbsp (15 mL) chopped fresh thyme
3 cups (750 mL) diced crusty bread (whole wheat or white)
¾ cup (175 mL) chicken stock
1 tsp (5 mL) kosher salt, or to taste
¼ tsp (1 mL) pepper
1 tsp (5 mL) each kosher salt, coarsely ground black pepper, paprika and grated lemon peel
3 lb (1.5 kg) boneless turkey breast (one breast, with skin)
¼ lb (125 g) cremini mushrooms, sliced
3 tbsp (45 mL) all-purpose flour
2 cups (500 mL) chicken stock
½ cup (125 mL) dry white wine (or more stock)
2 tsp (10 mL) Worcestershire sauce