This is the turkey recipe you make for folks who think they don’t like turkey. A savory mushroom and bacon filling keeps this roasted turkey breast juicy while making it fancy and hearty enough to take the place of a whole bird on the holiday table. Dry turkey breast can officially be a thing of the past.
The filling is the showstopper. Chopped mushrooms are cooked with garlic and thyme, then mixed with crumbled bacon, smoked gouda, and bread crumbs to make an umami-packed stuffing. After making a quick incision into the thicker side of the breast, the turkey is stuffed, tied with twine, and roasted in a cast-iron skillet. Fatty bacon and cheese will keep the turkey moist while it roasts. The result: a smoky, meaty, cheesy bite that will convert the biggest turkey haters. (This mushroom and bacon filling also works for stuffed chicken breast, beef tenderloin, or pork tenderloin.)
If you end up with leftover filling, spread it into a small loaf pan or muffin tins and bake at 400° for 15 to 20 minutes. Scoop it up with your favorite buttery cracker for a pre-dinner snack.
Store leftovers in an airtight container for up to 4 days. Keep the sauce stored separately from the turkey.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
Brooke Caison is currently a Food Editor at Delish, where she develops recipes and creates recipe videos. She started as a cook, writer, and hospitality expert with an eye for food trends and foolproof techniques. Outside of the kitchen, she hunts for food on the shrinking list of things she has not yet tried because life is too short not to try everything at least once.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.