Stuffed Turkey Roast | Recipes | Kalamazoo Outdoor Gourmet

Ingredients

• About 16 ounces crusty Italian bread
• 4 ounces prepared mayonnaise, we use Sir Kensington’s Classic Mayonnaise
• 4 large cloves garlic, peeled
• 1 teaspoon coarse black truffle salt
• 4 cups vegetable broth
• 2 tablespoons unsalted butter at room temperature
• 3 ounces fresh chanterelle mushrooms, cleaned and coarsely chopped
• ½ cup Italian parsley, chopped
• ¾ ounce fresh sage leaves, stemmed and chopped
• 1 boneless turkey breast, skin on, about 3 ½ pounds
• 1 boneless, skinless turkey thigh, 1 ½ to 2 pounds
• Extra virgin olive oil
• Fine grey sea salt
• Coarsely ground black pepper
• Mirepoix Gravy recipe