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Wild Mushroom Stuffed Turkey Breast with Cranberry Sauce

1 tablespoon butter
1 leek, cleaned and sliced
1 rib celery, diced
2 cups sliced wild cultivated mushrooms (chanterelles, porcinis, creminis, etc)
2 teaspoons herbs de Provence
2 tablespoon shallots, chopped
1 cup chicken stock
Salt and freshly ground black pepper
2 cups toasted bread crumbs
1/2 boneless turkey breast, about 2 1/2 pounds
Cranberry Coulis, recipe follows

Preheat oven to 375 degrees F.

Heat a large saute pan, add butter, and add the leeks and celery.
Sauti for 3 minutes and add the mushrooms. Cook until the mushrooms
are tender, about 5 minutes and add the herbs and shallots, cooking
for 2 more minutes. Add the stock and bring to a simmer. Season
with salt and pepper, and pour over the bread crumbs in a mixing
bowl. Mix well and cool.

Butterfly the turkey breast open with a sharp boning knife. Using
a meat mallet (we'll use our hands, thank you very much), pound
the meat to expand it and make it of an even thickness. Spoon the
stuffing lengthwise across the breast and roll up, tucking in the
meat at each end. Tie the roulade with butchers' twine.

Season with salt and pepper, and bake for 45 minutes to 1 hour, or
until a thermometer reads 150 degrees in the center. Remove and
allow to rest for 10 minutes before removing the twine and slicing.
Serve with Cranberry Coulis.


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