Rolled Turkey Breast with Bacon, Mushrooms & Apples

This is delicious rolled turkey breast recipe by Greek celebrity Chef Giorgos Tsoulis that’s perfect for the holiday season.

Serve the rolled turkey with a side of potatoes, green beans or roasted vegetables. Please find the full recipe below!

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Rolled Turkey Breast with Bacon, Mushrooms & Apples

Course Main Course

Cuisine Greek, International

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 servings

Author Giorgos Tsoulis

Ingredients

• 2 turkey breasts open and ready to fill
• 300 g bacon finely chopped
• 2 green apples finely chopped
• 150 g shiitake mushrooms finely chopped (see notes below for using other types of mushrooms)
• 4 sage leaves finely chopped
• 80 g cranberries
• 1 red onion finely chopped
• 2 tbsp grated rusk or breadcrumbs
• 50 ml chicken broth
• 2 tbsp finely chopped parsley
• salt
• pepper
• olive oil

Metric – US Customary

Instructions

• Place a pan over medium heat and let it warm up. Once heated, heat some olive oil then add the onion, bacon, mushrooms and apples, and sauté for 4 minutes.
• As soon as they turn golden and the liquid begins to reduce, add the cranberries, sage, parsley, and chicken broth, stir with a wooden spoon, and simmer for 3-4 minutes.
• Add the rusk to draw out the liquid, stir, and remove from the heat.
• Place the turkey breasts on the kitchen counter, season them with salt and pepper, distribute the filling on their surface, then carefully roll them up.
• Tie the breasts with string, oil them with a brush, transfer them to an oven tray, and bake in a preheated oven at 200°C/392 °F (fan) for 20 minutes and then at 160°C/320 °F (fan) for 15-20 minutes.
• Once ready, serve the turkey breasts with potatoes, green beans or roasted vegetables.

Notes

 1. Shitake mushrooms have less liquid than other types of mushrooms and are a great choice for this recipe. If you use other mushrooms, you must remove the extra liquid, because we want the stuffing to come out like a solid paste.

2. The turkey must reach a temperature of 155°C/ 310°F  in order to be ready.

 

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