Hazelnut mushroom stuffed turkey breast


Last night in our 1 hour/1 dinner class we made stuffed turkey breast, in honour of our American friends! This recipe is relatively simple and takes a lot less time than roasting an entire turkey. This recipe would adequately feed 4 people, so if you made two turkey breasts you could feed up to 8 people!

Hazelnut Mushroom Turkey Breast


1 single, boneless turkey breast

1 tbsp olive oil

½ tsp of salt and of pepper

1 cup chicken stock


1 pkg dried mushrooms (we used oyster mushrooms in our recipe but you could use shiitake, porcini or lobster)

1/3 cup of hazelnuts

1 ½ cups of fresh bread crumbs

1 tbsp of olive oil

¼ cup of butter

1 cup of finely chopped white parts of leeks or onions

1 clove of garlic, minced

½ tsp each of dried thyme, salt and pepper

1 tbsp of chicken stock

2 tbsp of chopped fresh parsley


1. Stuffing: Soak mushrooms in 1 cup of boiling water for 15 minutes. Remove and discard stems, coarsely chop mushrooms.

2. On baking sheet, toast hazelnuts in 350 oven until skins crack (approximately 8 minutes). Transfer to tea towel; rub briskly to remove as much of the skins as possible, coarsely chop.

3. In skillet, toast bread crumbs over medium-high heat until golden, about 3 minutes. Add oil, fry until crispy, about 1 minute. Transfer to bowl.

4. In skillet, melt butter over medium-high heat, fry leeks, garlic, mushrooms, thyme, salt and pepper, stirring occasionally, until vegetables are softened, about 6 minutes.

5. Stir in chicken stock; cook, stirring until no liquid remains. Add the bread crumbs along with hazelnuts and parsley; toss to combine.

6. With a sharp knife held horizontally at thick long side of turkey, cut in half to 1 inch of opposite side, open like a book. Cover with waxed paper pound to ½ inch in thickness. Spread with stuffing, leaving 1 inch border on all sides. Starting at skinless side, roll up. Tie securely with string at 2 inch intervals.

7. Combine oil, salt and pepper in a small bowl; using a pastry brush, brush over turkey. Place on rack in roasting pan; pour in 1 cup of water.

8. Roast in 375•F oven, basting occasionally and adding ½ cup water halfway through, until no longer pink inside and meat thermometer inserted in centre registers 185•F

9. Transfer turkey to cutting board and tent with foil; let stand for 15 minutes before slicing.

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