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4.9 from 216 votes

Rolled Turkey Breast with Bacon, Mushrooms & Apples

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 4 servings
Course: Main Course
Cuisine: Greek , International

Ingredients

  • 2 turkey breasts open and ready to fill
  • 300 g Bacon finely chopped
  • 2 green apples finely chopped
  • 150 g Shiitake mushrooms finely chopped (see notes below for using other types of mushrooms)
  • 4 sage leaves finely chopped
  • 80 g cranberries
  • 1 red onion finely chopped
  • 2 tbsp grated rusk or breadcrumbs
  • 50 ml chicken broth
  • 2 tbsp finely chopped parsley
  • salt
  • pepper
  • olive oil

Instructions

    Cup of Yum
  1. Place a pan over medium heat and let it warm up. Once heated, heat some olive oil then add the onion, bacon, mushrooms and apples, and sauté for 4 minutes.
  2. As soon as they turn golden and the liquid begins to reduce, add the cranberries, sage, parsley, and chicken broth, stir with a wooden spoon, and simmer for 3-4 minutes.
  3. Add the rusk to draw out the liquid, stir, and remove from the heat.
  4. Place the turkey breasts on the kitchen counter, season them with salt and pepper, distribute the filling on their surface, then carefully roll them up.
  5. Tie the breasts with string, oil them with a brush, transfer them to an oven tray, and bake in a preheated oven at 200°C/392 °F (fan) for 20 minutes and then at 160°C/320 °F (fan) for 15-20 minutes.
  6. Once ready, serve the turkey breasts with potatoes, green beans or roasted vegetables.

Notes

  •  1. Shitake mushrooms have less liquid than other types of mushrooms and are a great choice for this recipe. If you use other mushrooms, you must remove the extra liquid, because we want the stuffing to come out like a solid paste.
  •  1. Shitake mushrooms have less liquid than other types of mushrooms and are a great choice for this recipe. If you use other mushrooms, you must remove the extra liquid, because we want the stuffing to come out like a solid paste.
  • The turkey must reach a temperature of 155°C/ 310°F  in order to be ready.
  • The turkey must reach a temperature of 155°C/ 310°F  in order to be ready.
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