Best Christmas Turkey Stuffed With Mushroom Flavored Forcemeat Recipes

MUSHROOM-FLAVORED FORCEMEAT STUFFING

Steps:

• Soak porcini mushrooms in the hot water for 20 minutes. Squeeze the mushrooms dry and finely chop. Strain the soaking liquid and reserve. Tear the bread into pieces and soak in the milk. Coarsely chop the liver and marinate in the Cognac and port.
• Melt the butter the in a large skillet over medium heat. Add the onion and cook, stirring, for 3 minutes. Add all the mushrooms and cook, stirring occasionally, until the mushrooms are nicely browned and dry, about 10 minutes.
• Place the ground meats in a large mixing bowl. Squeeze the soaking bread by handfuls to eliminate as much of the liquid as possible, and add it to the ground meat. Add the turkey liver with the marinade. Add the mushroom mixture, the egg yolks, sage, parsley, thyme, salt, pepper, and nutmeg. Knead the mixture together with your hands until very well blended. Sauté a small bit of stuffing in a little butter; taste and adjust the seasoning.

TURKEY PARMESAN STUFFED MUSHROOMS

Steps:

• Preheat oven to 350.
• Combine turkey, Parmesan, mayo, oregano, basil, garlic, salt, and pepper.
• Wipe mushrooms clean with a damp cloth and remove their stems.
• Spoon the filling into mushroom caps. Add just enough water to cover the bottom of the baking pan. Bake for 20 minutes. Serve hot.

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!).

TURKEY BREAST FLORENTINE

Steps:

• Make a lengthwise slit down the center of the turkey breast to within 1/2 in. of bottom. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic; set aside., In a large skillet, cook two bacon strips until crisp. Drain, reserving drippings. Crumble bacon; set aside. In the drippings, saute onion until tender. Stir in the flour, tarragon, salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat., Refrigerate 1/2 cup sauce. Add the spinach, mushrooms and crumbled bacon to the remaining sauce; spread over turkey breast. Starting at a short end, roll up and tuck in ends; tie with kitchen string. Place on a rack in a greased shallow roasting pan. Brush with butter. Cover loosely with foil., Bake at 350° for 1 hour. Remove foil. Cut remaining bacon strips in half; place over the turkey. Bake 25-35 minutes longer or until turkey is no longer pink. , Discard string. Let turkey stand for 10 minutes before slicing. Meanwhile, heat the reserved sauce; stir in cheese until melted. Serve with turkey.