Ham and Mushroom Stuffed Turkey Breast

I make this dish often, not only for Thanksgiving and Christmas. We love it, it is sooo good. Sometimes I use chicken breast or turkey, you can add cranberries or sausage into the stuffing. Serve it with roasted vegetables, mashed potatoes, just use your imagination.

Ingredients:

1 turkey breast, removed from the bone, about 2-3 pounds

12-15 slices bacon

2 carrots, peeled and cut into 1/2-inch dice

2 ribs celery, cut into 1/2-inch dice

½ lb mushrooms, whole

1 cup chicken stock

1 cup dry white wine

Thyme bundle

Kosher salt

Black pepper

For the stuffing:

2 tablespoon extra-virgin olive oil

1 large onion, diced

2 cloves garlic, crushed

1 cup ham, diced

1 cup small button mushrooms, diced or cut in quarters

6-7 sage leaves, finely chopped

½ teaspoon fresh thyme

2 cups bread crumbs

2 eggs

1/2 cup water

Directions:

Add oil in a large sautee pan, add chopped onion, salt and sautee on medium heat until they are soft and translucent, about 10 minutes. Add garlic and cook for another 2-3 minutes.

Add ham, mushrooms, black pepper, sage and thyme and cook until mushrooms are nicely browned.

Turn off the heat

.

Add the seasoned stuffing and water or chicken broth. Taste and adjust seasoning.

Set aside and let it cool. When the mixture is cool add 2 eggs and mix well.

While the mixture is cooling prepare the turkey breast.

Remove bones and skin and place it onto a cutting board. Butterfly each half. Season with salt and black pepper. Set aside.

Lay about 5-6 pieces of butcher twine on your cutting board. Lay bacon slices on top of them, slightly overlapping. Arrange the turkey breast on top of the bacon. Lay the stuffing mixture in the middle of the flatten turkey breast and lift the 2 sides of the breast to form a log. Wrap the bacon slices around the meat and tie with the twine.

Preheat the oven to 375 degrees F.

Put the stuffed turkey breast, seam side down, into the skillet and sear until the bacon is crisp and the turkey is lightly browned, about 4 minutes on each side.

Transfer the turkey breast to a baking sheet.

In the same skillet sautee a medium onion, 2 carrots and 2-3 stalk of celery until nice and soft, about 7-8 minutes. Season with salt. Put the vegetables around the turkey breast in the baking sheet.

Arrange the whole mushrooms around the stuffed turkey breast. Add the thyme bundle, chicken stock and the whine and put it in the oven.

Roast the stuffed turkey breast for about 1 hour or until the turkey is cooked through and the internal temperature register 160 degrees F on an instant-read thermometer. The cooking time depends on how big is the turkey breast. Baste with the chicken stock and wine mixture every 20 minutes.

Place the turkey breast onto a cutting board, cover with aluminum foil and let it rest for about 15 minutes before slicing.

Remove the twine and slice into medallions. Arrange on a serving platter and serve with roasted vegetables or mashed potatoes. Drizzle with the juice from the pan.

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