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- 1 tablespoon extra-virgin olive oil
- 1 small onion, minced
- 1 teaspoon granulated garlic
- Pinch red pepper flakes
- 2 to 3 fresh sage leaves, chopped
- 3/4 pound ground turkey sausage, casings removed
- Salt and pepper
- 2 cups cubed sourdough bread
- 1 cup low-sodium chicken stock
- 2 tablespoons chopped, fresh flat-leaf parsley
- 1 large boneless turkey breast half (about 3 pounds)
- 1 cup leftover mashed potatoes
- 1/2 cup porcini mushrooms, roughly chopped
- 2 cups cremini mushrooms, cleaned and sliced
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- Drippings and juices from turkey pan
- 2 cups low-sodium chicken stock
- 1 more tablespoon of unsalted butter
Prepare stuffing mix: In a large saut pan, add a drizzle of oil and set over high heat. Add onions, granulated garlic, red pepper flakes, sage and ground turkey, and saut for 5-6 minutes until browned. Stir with a wooden spoon, breaking up the turkey as it cooks. Season with salt and pepper, and cook an additional 2-3 minutes. Let cool.
In a large bowl, add cubed sourdough bread and pour the cooked turkey sausage mixture over the top. Add chicken stock and fold in parsley. Mix really well and allow to cool in the refrigerator about 10 minutes. Once cooled, mix the stuffing well with your hands squeezing it together so it is consistent and evenly bound together.
Trim edges of the turkey breast of any excess fat. With the skin side down, make a horizontal cut 3/4 of the way through the turkey then open it up like a book. Season well with salt and pepper, and evenly smear a thin layer of the mashed potatoes. Top potatoes with a thin layer of the stuffing. Leave a border around the edge so the breast can be rolled up nicely without overstuffing. Roll the breast up and secure in four separate places with butcher twine. Trim the roast on the ends so it has a nice even shape and to ensure even cooking. Season the exterior with salt and pepper.
Preheat an oven to 400F.
Set a large, ovenproof roaster pan over high heat. Add a drizzle of oil and when smoking hot, add the turkey to the pan and brown all over about 2-3 minutes. Transfer the whole pan to the oven and roast for 25-35 minutes. Once internal temperature reaches 165F, remove turkey from oven and let rest.
Pour out the juices from the turkey pan and reserve. Set the roasting pan over medium-high heat and add the mushrooms. Brown well for 5-7 minutes. Add butter and flour then stir to make a roux. Cook until lightly browned about 8-10 minutes. Add reserved roasting juices back to the pan, along with chicken stock and stir well to combine. Simmer and reduce until it is nice and thick then finish by swirling in butter. Slice turkey into thick pinwheels and serve topped with porcini mushroom gravy.