Recipe: Wild Rice Mushroom Stuffing

recipelink.com Chat Room Recipe Swap – 2000-12-20
From: recipelink.com

Recipe: Turkey Breast With Wild Rice Mushroom Stuffing
Posted By: SueA, CA
Date: February 15th 1998
Board: recipelink.com Healthy and Low Fat Cooking Club

TURKEY BREAST WITH WILD RICE AND MUSHROOM STUFFING

1 (6-pound) whole turkey breast, boned and skinned
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Vegetable cooking spray
1 tablespoon margarine
1 cup chopped onion
1 cup chopped green onions
3/4 cup canned low-sodium chicken broth, undiluted
1/4 cup Madeira wine
3 cups cooled wild rice (cooled without salt or fat)
1 pound sliced fresh mushrooms
3 tablespoons chopped fresh parsley
1/2 teaspoon dried whole rosemary

Trim fat from turkey; remove tendons Place turkey breast, boned side up, on heavy duty plastic wrap. From center, slice horizontally through thickest part of each side almost to outer edge; flip cut piece over to enlarge breast. Place heavy-duty plastic wrap over turkey; flatten to 1/2-inch thickness using a meat mallet. (Place loose pieces of turkey over thin portions ) Sprinkle with salt and pepper; set aside.

Coat a nonstick skillet with cooking spray; add margarine. Place over medium heat until hot. Add onion and green onions; saute until tender. Stir in broth and wine, cooking until liquid is absorbed. Combine onion mixture and rice in a bowl. Wipe skillet with a paper towel, coat with cooking spray. Place over medium heat until hot; add mushrooms, and saute until liquid is evaporated. Stir in parsley and rosemary. Add to rice mixture, stirring well.

Spoon rice mixture in center of turkey breast, leaving a 2 inch border at sides; roll up jellyroll fashion, starting with short side. Tie turkey breast securely at 2 inch intervals with string Place seam side down on a rack in a shallow roasting pan that has been coated with cooking spray Insert meat thermometer Bake, uncovered, at 350 degrees for 1 hour or until meat thermometer registers 185 degrees Transfer turkey to a cutting board; remove string Let stand 10 minutes before slicing.

Yield 12 servings