Stuffed Turkey Breast with Dijon Sauce
Submitted by ms-express
Turkey breast cutlets rolled around sausage, mushrooms, onion, and bell pepper, seared golden and baked, then finished with a creamy Dijon mustard sauce.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
1 hrsWhen you want something that looks like it took all afternoon but actually comes together in about an hour, this is your move.
Turkey breast cutlets get stuffed with a savory filling of browned sausage, sauteed mushrooms, onion, and green bell pepper. Roll them up, dust with seasoned flour, and sear in olive oil until the outside turns golden and crisp.
A quick trip through the oven finishes the cook, and while the rolls rest, you whip up the sauce: heavy cream reduced until thick, then spiked with sharp Dijon mustard. Pour it over the sliced rolls and hit everything with fresh parsley.
Pro Tips
- Secure each roll with toothpicks pushed in lengthwise so they hold their shape during searing and baking.
- Don’t rush the cream sauce. Let it reduce over medium-high heat until it coats the back of a spoon before stirring in the mustard.
- This pairs beautifully with roasted asparagus or buttered egg noodles to soak up that Dijon cream.
Ingredients
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.
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