PASTRAMI STUFFED TURKEY BREAST

Pastrami Stuffed Turkey Breast image

Provided by Feeding my Family

Categories Poultry

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 15

1 cup water, boiling
1 ounce porcini mushroom, dried
1/4 cup extra virgin olive oil, divided
1/3 lb pastrami, sliced and diced
2 garlic cloves, minced
1 medium onion, chopped
3/4 lb baby bella mushroom cap, chopped
1/4 cup fresh Italian parsley, chopped
1 tablespoon fresh rosemary, chopped
2 cups breadcrumbs, made from challah
1 turkey breast, have the butcher debone, double butterfly and pound to 1/2 to 1 inch thickness
2 cups chicken broth, divided
1/4 cup vermouth, divided (or sweet white wine)
2 tablespoons flour
black pepper

Steps:

Soak the porcini mushrooms in the boiling water. Set aside.
Using 2 T extra virgin olive oil, sauté pastrami, garlic, and onion until the onions are translucent.
Add baby bella mushrooms. Sauté until mushrooms begin to brown and no liquid remains.
Stir in the parsley and rosemary.
Drain and squeeze the porcini mushroom, reserving the soaking water. Chop the mushrooms and add add them into the sauté.
Mix in breadcrumbs; season stuffing to taste with pepper. Mix in enough reserved mushroom soaking liquid by tablespoonfuls to moisten (about 1/4 c). (Continue to save the rest of the mushroom water).
Let stuffing cool.
Preheat oven to 375°F.
Lay out turkey.
Spread stuffing over the turkey breast, leaving 1-inch border. Sprinkle with additional mushroom-soaking liquid if dry. Roll the turkey jelly-roll style.
Secure with silicone cooking bands every 1 1/2 to 2 inches to hold shape and move to roasting pan.
Drizzle 3 T EVOO and 1/3 c chicken broth over the turkey roll.
Add 2 T EVOO, 2/3 c broth, 1/2 of the mushroom water, and 2 T vermouth to the bottom of the pan.
Tightly double wrap with foil.
Roast for 45 minutes. (turkey shoudl be browned and have reached an internal temperature of 175F).
To make gravy:.
Reserve 1 1/4 c of pan drippings.
Stir 2 T EVOO and 2 T flour together to make a paste.
Add pan drippings, remaining vermouth and mushroom water. Simmer 5 minutes, scraping browned bits. Whisk in flour paste. Continue to whisk until it simmers and thickens. Season with pepper to taste.