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Leek and Mushroom Stuffed Turkey Breast
Ingredients
  • 2 pounds (0.9 kg) boneless turkey breast, with skin
  • 2 tablespoons (28 g) butter, divided use
  • ¼ cup (20 g) finely chopped green onions (scallions)
  • 4 cups (240 g) finely chopped leeks
  • ¼ cup (60 ml) white wine
  • 3 cloves garlic, peeled and crushed
  • 2 large Portobello mushrooms (7 ounces/200g), washed and finely chopped
  • 5 tablespoons (75 g) breadcrumbs
  • 1 teaspoon (5 ml) finely chopped herbs (I used this mix -rosemary, parsley and thyme)
  • ½ teaspoon (2.5 ml) salt
  • Some freshly ground black pepper
  • Salt and pepper
  • 1 tablespoon (15ml) any vegetable oil with a high smoke point
Steps
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