Bacon wrapped & mushroom stuffed turkey breasts
Photo credit: Cindy Boyce
Turkey is a feel-good meal during the holidays, but sometimes, you just don’t feel like cooking that much of it. Therefore, here is a great alternative, it’s quickly put together and simply done. You can serve this with the vegetables of your choice.
Here’s a tip to wrap the turkey breasts: layer the bacon slices lightly on a plastic wrap.
Particularities
- Serves4
- Prep time30 min
- Cook time40 min
- Timeout10 min
- FreezingFreezes well
Ingredients
- 1 turkey breast, 1 to 1.5 pound
- Salt & pepper, as preferred
- 1 tablespoon of Dijon mustard
- 8 smoked bacon slices
Mushroom stuffing
- 1 bag (14 g) of « Wild forest mix » dried mushrooms
- 1 cup of lukewarm water
- 3 tablespoons of butter
- 1 1/2 cup of chopped oyster mushrooms
- 1 shallot, minced
- 1 garlic clove, chopped
- Salt & pepper, as preferred
Steps
- Soak the dried mushrooms in lukewarm water for 15 minutes. Strain and press down on the mushrooms to remove all the water, then chop. Set aside.
- Preheat the oven at 375°F and place the rack at the center of it.
- Melt the butter on high heat in a non-stick pan, and cook the dehydrated mushrooms, the oyster mushrooms, shallot and garlic for about 8 minutes or until there is no more water that seeps through. Season then pour into a bowl and refrigerate.
- In that same pan, on high heat, grill the turkey breast on each side. Remove it from the pan and slice it open, season generously then stuff with the mushroom mix. Close the chicken breast then baste with the Dijon mustard and wrap with bacon. Add to the pan again, on medium heat and grill each side.
- Bake in the oven for 30 minutes, or until internal temp reaches 171 °F (77°C), then set aside for 10 minutes, uncovered.
- Slice to serve.
Recipe published on August 19, 2018
