Today I have a recipe for mushroom and cheese turkey breast. A festive recipe that’s perfect for a New Year’s Eve menu and is still cheap.
You can serve it with mashed or steamed potatoes and/or vegetables. So delicious!
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Ingredients (serves 6 people):
- 1kg turkey breast slice
- salt, pepper
- 1 teaspoon Herbs de Provence
- 2 bay leaves
- 1/4 teaspoon chili seeds
- 100ml chicken stock (or white wine)
mushroom:
- 2 tablespoons olive oil
- 1 onion
- 4 cloves garlic
- 500 g mushrooms
- 2 tablespoons bread crumbs
- A few sprigs of thyme, rosemary and oregano, equivalent to 1 tablespoon minced (or 1 tablespoon dried Herbes de Provence)
- salt, pepper
farce:
- cooked mushrooms
- 120 g grated cheese
- 4 servings of Laughing Cow (or the equivalent of Saint Morêt)
Flavored butter:
- 50 g soft butter
- 1/2 teaspoon chopped rosemary
instruct:
- Prepare mushrooms. Peel and chop onion and garlic. Clean and slice mushrooms if necessary. If using fresh herbs, chop the rosemary, thyme and oregano.
- Heat a pan over medium heat and add olive oil. Add onion and garlic and cook, stirring, 2 minutes.
- Add the mushrooms and cook until all the water released by the mushrooms has evaporated.
- Add bread crumbs, herbs, salt and pepper to taste. Stir well and turn off the heat. Let it cool.
- Prepare fillings. Mix the cooled mushrooms with grated cheese and laughing cow. If necessary, add a little more bread crumbs to make the filling stick together.
- Prepare flavored butter. In a small bowl, thoroughly combine the soft butter with the chopped rosemary.
- Preheat the oven to 180°C, static heat.
- Prepare turkey breast. Cut the turkey breast into thirds horizontally, do not cut it all the way into large pieces, but cut it into one large piece and get a large rectangle with as even a thickness as possible. Salt, pepper and sprinkle with herbs de Provence.
- clip. Spread the filling over the meat, leaving 2 cm of space on both sides.
- Roll as tightly as possible over the longest section. Secure the ends with toothpicks to prevent the filling from leaking out.
- Place the rolls in the baking dish, seal side down, and tie them like a roast. Brush with seasoned butter.
- Add bay leaves, pepper seeds and broth to a plate. Cover the dish with aluminum foil (or baking paper).
- Place in oven and bake for 50 minutes.
- Then remove the foil and cook uncovered for another 30 minutes or until the meat is browned.
- Cover and let rest for 10-15 minutes before slicing. Start by removing the toothpick and string.
- Drizzle with juice and serve with garnish of your choice.
