Best Mushroom Onion Stuffed Turkey Recipes

MUSHROOM-STUFFED TURKEY TENDERLOINS

Steps:

• Preheat oven to 400°. Place artichoke hearts, mushrooms, 1/2 cup broth and lemon juice in a large saucepan; bring to a boil. Reduce heat; simmer, uncovered, until mushrooms are tender and liquid is evaporated, 7-9 minutes. Stir in bread crumbs; cool slightly., Cut each tenderloin horizontally through the center to within 1/4 in. of the opposite edge; open flat. Using a sharp knife, remove white tendons. Cover; pound each with a meat mallet to an even thickness. Remove cover; spread tops with artichoke mixture. Starting at a long side, roll up jelly-roll style; tie at 3-in. intervals with kitchen string., Place 1 in. apart in a 13x9-in. baking pan, seam side down; pour 1 cup broth over top. Sprinkle turkey with salt and pepper. Bake, uncovered, until a thermometer reads 165°, 15-20 minutes., Remove turkey from pan; tent with foil and let stand 5 minutes. Meanwhile, in a small saucepan, whisk flour and remaining broth until smooth; stir in pan juices. Bring to a boil; cook and stir until thickened, 2-3 minutes., Remove string; cut tenderloins into slices. Serve with gravy; sprinkle with lemon zest.

TURKEY-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Position rack in the lowest position; preheat oven to 400 degrees F.
• Cook oil and onion in a large skillet over medium heat, stirring occasionally and reducing heat as necessary to prevent scorching, until softened and starting to turn golden, about 20 minutes. Stir in vinegar.
• Meanwhile, combine sage, rosemary, salt, pepper and nutmeg in a small dish. Place turkey in a medium bowl and sprinkle the spice mixture over it. Gently knead to combine. Form into 4 equal balls. Rub mushroom caps on both sides with Worcestershire. Place one turkey ball in each mushroom cap, patting down to fill the cap. Place on a baking sheet.
• Bake the stuffed mushrooms on the bottom rack until the mushrooms begin to soften, about 20 minutes. Remove from the oven, spread the onion mixture over the filling and top with fontina. Continue baking until the cheese is melted and golden and the turkey is cooked through, about 10 minutes more.

SAUSAGE AND MUSHROOM STUFFED BONELESS TURKEY BREAST

Steps:

• Coat a large saute pan, over medium-high heat, with olive oil, add in half of the diced onion, season with salt, to taste. Cook the onions, stirring occasionally, until they are soft and very aromatic, about 8 to 10 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and sage, season with salt, to taste. Cook until they are soft and wilted, about 5 to 7 minutes. Stir in the sausage and use a large kitchen spoon to chop up the sausage. Cook until the sausage is brown and a little crispy, about 10 to 12 minutes. Transfer the sausage mixture to a large mixing bowl and let cool.
• While the sausage mixture is cooling, cut the turkey breast into 2 separate halves and remove skin. Butterfly each half to make a wide, flat surface. Cover each half with plastic wrap and with a meat mallet, gently pound each breast half, to flatten.
• To the mixing bowl with sausage mixture, add the bread crumbs, grated cheese, the eggs and 1/2 a cup of water. Mix together until it becomes a homogeneous mixture. Taste and season with salt if needed.
• Lay a large piece of caul fat out on a large, flat work surface. Lay about 10 bacon slices in the middle, slightly overlapping. Arrange a turkey breast on top. Lay half the stuffing mix on the turkey and roll it up, creating a neat even log. Wrap 2 pieces of bacon around each end, then fold the bacon that's underneath around the turkey. Wrap the caul fat in an even layer to create a smooth even log. Tie with twine to secure. Repeat with second turkey breast.
• Preheat the oven to 375 degrees F.
• Put a large roasting pan on a burner, coat it with olive oil and heat over medium-high heat. Add the turkey rolls and brown on all sides. Remove the rolls from the pan and add in the remaining diced onion, carrots, celery. Season with salt, to taste, and cook the veggies until they start to soften, about 7 to 8 minutes. Add 1 cup of chicken stock and 1 cup of white wine to the roasting pan with a thyme bundle. Return the turkey rolls to the pan, cover with foil and roast for 25 minutes, remove the foil and roast for 10 more minutes.
• Remove the pan from the oven and transfer the turkey to a tray or platter and cover with foil to rest and keep warm.
• Put the roasting pan over 2 burners to make the gravy. Remove the thyme and skim the fat. Mix the flour with 6 tablespoons chicken stock and slowly whisk it into the roasting pan. Whisk in the remaining chicken stock and bring it the mixture to a boil. Reduce the heat and simmer until the mixture has thickened to a gravy consistency. Taste and season with salt, if needed.
• Remove the string from the roulades and slice into medallions. Arrange the roulades on a serving platter and serve with the gravy.
• What juicy breasts!

MUSHROOM-STUFFED TURKEY BREAST

Steps:

• Heat 4 T. butter in large skillet over medium heat. Add onion and garlic and saute until very soft, but not browned, about 5 minutes. Add mushrooms; saute until tender and juices have evaporated, about15 minutes. Stir in bread crumbs; cook, stirring to blend, about 3 minutes. Add dried fruits, 2 T. lemon juice, and half the salt and pepper. Let stand until cool enough to handle.
• Heat oven to 350 degrees.
• Rinse turkey breast and pat dry. Trim any veins or tendons. Using fingers and tip of small paring knife where needed and working from wide end, separate skin from flesh to create pocket for stuffing.
• Place turkey in baking dish just large enough to hold it. Sprinkle all over with remaining lemon juice, salt, and pepper.
• Spoon all but 1 cup stuffing under skin and in neck cavity (small end). Secure skin to flesh with small skewers. Fold under skin at neck end. Spoon remaining 1 cup stuffing onto underside of breast and turn skin side up in dish. Rub skin with remaining 1 T. butter.
• Roast, basting every 15 minutes with pan juices, until meat thermometer inserted in thickest part of breast registers 160 degrees, about 1-1/4 to 1-1/2 hours. Pour pan juices into liquid measuring cup. Let turkey rest for about 15 minutes.
• Spoon off fat from pan juices and add enough water to measure 1-1/2 cups. Strain into small saucepan and heat to simmering. Dissolve cornstarch in cold water; stir into pan juices. Simmer, stirring constantly, 1 minute. Remove from heat and adjust seasonings. Carve turkey into 1/2-inch-thick slices; serve with gravy (and a nice Zinfandel!).

CRANBERRY & MUSHROOM STUFFED TURKEY CUTLETS

Steps:

• 1. In a food processor, finely chop the mushrooms and onion. In a large skillet, heat 1 tbsp. oil and add the mushrooms/onions along with 1/8 tsp salt and 1/4 tsp pepper. Cook until most of the liquid is evaporated. Add to a bowl and stir in the breadcrumbs and cranberries.
• 2. Cover the turkey cutlets with plastic wrap and pound them with the smooth side of the meat mallet until they are 1/4 inch thick. Sprinkle one side with poultry seasoning and remaining 1/4 tsp. each of salt and pepper. Flip turkey cutlets over and spread one-half cup of the mushroom/onion mixture over each. Roll up, beginning with the short side. Tie each roll with kitchen twine.
• 3. Heat the remaining 1 tbsp oil in the skillet over medium-high heat. Add turkey rolls, seam side down and cook for approx. 2 min. With tongs, carefully turn them over. Whisk together chicken broth and flour and add to the pan.
• 4. Cover the pan and reduce the heat to a simmer -- cook until the thermometer reads 165 degrees -- approx. 10-12 minutes or until cooked to your liking.
• 5. Remove the turkey rolls from the pan and strain the gravy through a sieve. Stir in butter until melted. If you prefer, slice rolls into slices and serve with the gravy.