Turkey with Potatoes and Mushrooms
Cooks in:
1h 40mins
Levels:
Medium
Serves:
8
List of Ingredients
- 1 1/2 LBS. of turkey breast
- 14 OZ. of potatoes
- 1/2 LB. of porcini mushrooms
- 1/2 LB. of chanterelle mushrooms
- 2/3 C. of Grated Grana Padano cheese
- Bay leaves
- Savory
- 7 shallots
- Extravirgin olive oil
- Salt
- Pepper
Method
Place the potatoes in cold, salted water with a teaspoon of peppercorns and 2 bay leaves; boil for 30-40 minutes. In the meantime, clean the porcini and chanterelle mushrooms, chop them, and sauté them in a pan with a thinly sliced shallot and a drizzle of oil for 6-7 minutes.
Strain the potatoes, peel them, and mash them; add the Grana Padano cheese, a handful of chopped savory, salt, and pepper, then mix; add the mushrooms and combine to obtain the filling.
Butterfly the turkey breast, spread it out evenly, and pound it with a meat tenderizer to thin it out. Stuff it with the filling, then roll it up.
Tie it together with cooking twine so that the filling doesn't seep out; place it on a baking tray lined with parchment paper, brush it with oil, and season with salt. Cut 6 unpeeled shallots in half and place them around the turkey; add a few sprigs of savory and bake at 375°F for about 40 minutes.