Stuffed Turkey Breasts
Stuffed Turkey Breasts
  1. 1 onion, thinly sliced
  2. 1 cup mushrooms (cremini, shiitake or portobello variety), thinly sliced
  3. 1 tsp butter
  4. 1 boneless turkey breast, 1-1 1/2 lb, pounded thin
  5. 2 Tbsp goat cheese, softened
  6. 1 Tbsp chopped fresh rosemary
  7. 2 Tbsp In A Jam seville orange marmalade
  8. salt and pepper, to taste
  1. 1 Tbsp chopped fresh rosemary
  2. 3 Tbsp In A Jam seville orange marmalade
  3. 1 tsp Dijon mustard
  1. Preheat oven to 375F. Line a rimmed sheet pan with parchment paper, cover with thinly sliced onion and set aside.
  2. Melt butter in a large skillet over medium heat, then add mushrooms and cook until wilted and all of the liquid has evaporated. Season with salt and pepper, then set aside.
  3. Whisk together glaze ingredients until emulsified.
  4. Season both sides of the turkey breast with salt and pepper and place skin-side down on the prepared sheet pan. Mix mushrooms, goat cheese, rosemary and marmalade together and spread it over the turkey breast. Roll the turkey up like a jelly roll and tie with butchers twine or use metal skewers to secure. Place seam-side down and brush with glaze.
  5. Bake 60-65 minutes, until an internal temperature or 165F has been reached. Let rest, covered with foil, for 10 minutes before slicing.
In A Jam