My family loves this recipe on cold evenings and it is a great alternative to a typical Thanksgiving dinner if you wanted to change things up a bit.
1 whole turkey breast, debone & butterfly (I usually remove skin)
2-3 leeks, sliced thin (white and light green parts only)
Handful of shitake mushrooms (or mushrooms of your choice), diced or sliced thin
1/2 c plain breadcrumbs (leave a few pieces of whole wheat bread on the counter for a day and crumble for a healthier option)
1/4 onion diced small
1/4 c Parmesan and/or Romano shredded cheese
1 tbsp crushed garlic
2 tbsp olive oil
1 tsp parsley
1 tsp oregano
1 tsp thyme
salt & pepper to taste
Heat 1 tbsp olive oil in saute pan over medium heat. Add leeks, onion, and garlic – saute until onions begin to turn golden. Add mushrooms. Saute about 3 minutes. Remove from heat.
While vegetables are sauteing, mix herbs, salt, and pepper. Take 1/2 this mixture and add shredded cheese and breadcrumbs to it. Reserve remaining 1/2 of this mixture.
Combine leek mixture with the herbs you mixed with cheese and breadcrumbs.
Pound turkey breast until thin, but not less than 1/4″ thick. Stuff with leek/breadcrumb mixture. Close with cooking string or toothpicks. Use remaining oil to coat roasting pan. Place stuffed turkey breast in pan and sprinkle reserved herb mixture over it.
Cover with foil and Bake in 375 degree oven for about 35 minutes. Remove foil and bake uncovered for another 15-20 minutes. Slice and serve.
* Time-Saving Note: This can be prepared one day and cooked the next.