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When a whole turkey is just too much, try our orange-mustard glazed turkey breast stuffed with cheese, herb and mushrooms.
1 onion, thinly sliced1 cup (250mL) mushrooms (cremini, shiitake, portobello) , thinly sliced1 tsp (5mL) butter1 1-1 ½ lb (450g-680g) boneless turkey breast, pounded thin2 tbsp (30mL) goat cheese, softened1 tbsp (15mL) chopped fresh rosemary2 tbsp (30mL) Smucker’s® Pure Orange Marmalade Salt and pepper to tasteGlaze1 tbsp (15mL) chopped fresh rosemary3 tbsp (45mL) Smucker’s® Pure Orange Marmalade1 tsp (5mL) Dijon mustard
1. Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper and cover with thinly sliced onion. Set aside. Meanwhile, cook mushrooms in butter in medium sized skillet until wilted and liquid evaporates. Season with salt and pepper. Set aside to cool. 2. Place turkey breast skin side down on prepared baking sheet. Season with salt and pepper. Combine cooked mushrooms, goat cheese, rosemary and marmalade. Spread on turkey breast. Roll jelly roll and tie with kitchen twine or use metal skewers to secure filling. Turn so that it is seam side down. Combine glaze ingredients and brush over turkey breast. 3. Cook in preheated oven 60-65 minutes or until it reaches an internal temperature of 165°F (74°C). Remove from oven, cover with foil and let sit for 10 minutes before slicing.
add cranberries
yum
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