Stuffed Turkey Breast with Dijon Sauce
Yield
6 servingsPrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
mushrooms
finely |
*
|
| 1 | cup |
onions
chopped |
|
| 1 | medium |
green bell peppers
chopped |
|
| 3 | teaspoons |
olive oil
divided |
|
| 1 | pound |
sausage
|
|
| 8 | each |
turkey breast
|
*
|
| ½ | cup |
all-purpose flour
|
|
| 2 ½ | teaspoons |
seasoned salt
|
|
| 2 | cups |
heavy whipping cream
|
|
| 1 | tablespoon |
dijon mustard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
mushrooms
finely |
*
|
| 237 | ml |
onions
chopped |
|
| 1 | medium |
green bell peppers
chopped |
|
| 15 | ml |
olive oil
divided |
|
| 453.6 | g |
sausage
|
|
| 8 | each |
turkey breast
|
*
|
| 118 | ml |
all-purpose flour
|
|
| 13 | ml |
seasoned salt
|
|
| 473 | ml |
heavy whipping cream
|
|
| 15 | ml |
dijon mustard
|
|
Directions
Preheat oven to 350℉ (180℃).
In large skillet, sauté vegetables in 1 teaspoon olive oil; when half cooked, add crumbled sausage.
Cook until sausage is browned.
Drain and remove mixture. Place equal amounts of sausage mixture into center of each turkey breast.
Roll breast lengthwise and secure with toothpicks.
Combine flour and seasoning salt.
Coat each roll in flour mixture.
Sauté rolls in 2 teaspoon olive oil in oven pan, until lightly browned.
Place pan with turkey rolls in oven and bake 15 minutes.
Meanwhile, add cream to saucepan; heat over medium hight heat until cream thickens.
Add mustard and salt and pepper to taste.
Place hot turkey rolls on serving platter.
Pour sauce over rolls and garnish with finely chopped parsley before serving.
Refrigerate leftovers.
