Photography by James Tse
Food styling by Sue Henderson
Prop styling by Jane Hardin

First published in Wish October 2004

Ingredients (serves 6)

2	turkey breasts, deboned, skin on (1½ lbs each)
2½ cups	sliced shiitake mushrooms
2 tbsp	olive oil
2 tbsp	finely diced shallots
1 tbsp	finely chopped fresh garlic
¼ cup	sherry
2 tsp	kosher salt
1 tsp	pepper
½ cup	cooked, chopped Swiss chard
1/3 cup	35% cream
¼ cup	chopped chives
1	lemon, zested

Instructions

1. Preheat oven to 375°F. Remove filets from breasts and set aside.
2. Sauté mushrooms in olive oil for 2-3 minutes over medium-high heat. Add shallots, garlic, 1 teaspoon salt and 1/2 teaspoon pepper and cook for another 2 minutes. Deglaze with sherry. Remove from pan and let cool.
3. Place turkey filets into food processor and pulse with cream and remaining salt and pepper. Add mushrooms, Swiss chard and lemon zest. Pulse until well combined. Remove from food processor and mix in chopped chives.
4. Cut a pocket into thickest part of turkey breast and fill with 1/2 cup of filling. Close pocket. Tuck thinner end of breast under. Tie breast in 3 spots, starting at the smallest end. This will create a rolled turkey breast and ensure even cooking. Sprinkle breast with salt and pepper, and drizzle with a little olive oil.
5. Heat a large, oven-proof sauté pan over high heat. Place breast skin side down and sear for 5 minutes or until golden. Flip over and place pan in oven for 30 minutes or until internal temperature reads 165 F.
6. Let breasts rest for 10 minutes. Slice and serve.
   
   

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