Stuffed Turkey Roast | Recipes | Kalamazoo Outdoor Gourmet
No less impressive than carving a whole bird, these turkey breast and thigh roasts are perfect for smaller gatherings...Learn more!
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Cooking tools:
- Grill
- Instant-read thermometer
- Butcher's twine
- Cooling rack
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Spatula
- Whisk
- Airtight container
- Aluminum foil
- Measuring cup
- Measuring spoon
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
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