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Turkey Breast with Mushrooms and Walnuts Recipe

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This recipe for Turkey Breast with Mushrooms and Walnuts, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Leigh Ann Pitts


3 Tablespoons butter
6 ounces prosciutto, chopped
1 cup crimini mushrooms, chopped
1/2 cup onion, chopped
2 Tablespoons parsley, chopped
1 Tablespoon fresh sage, chopped
1 teaspoon fresh rosemary, chopped
2 cups dried bread, cut into small cubes
2 cups chicken broth
3/4 cup Walnuts, toasted and chopped
2 pound boneless turkey breast, pounded thin
2 Tablespoons oil

Place walnuts in a dry skillet over medium-low heat, tossing frequently until lightly toasted (about 3 - 5 minutes or until golden brown and fragrant). Set aside. Preheat oven to 360.

In saucepan, melt butter. Add the prosciutto, mushrooms, and onions. Saute for 3 minutes. Add the parsley, sage, rosemary and bread cubes. Mix well. Add the chicken broth and mix until absorbed by the bread cubes. Add the walnuts.

Lay the flattened turkey skin-side down and place the filling and spread it just to the edges. Carefully roll the turkey. Try not to put too much pressure on it or the stuffing will leak out. Using butcher's string, tie it in 5 - 6 places, but not too tight. Place in a shallow roasting pan, lightly rub the top with oil and roast for 1-1/2 hours or until internal temperature of turkey is 165. Let rest for 15 minutes before slicing.




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