Leek and Mushroom Stuffed Turkey Breast
- 2 pounds (0.9 kg) boneless turkey breast, with skin
- 2 tablespoons (28 g) butter, divided use
- ¼ cup (20 g) finely chopped green onions (scallions)
- 4 cups (240 g) finely chopped leeks
- ¼ cup (60 ml) white wine
- 3 cloves garlic, peeled and crushed
- 2 large Portobello mushrooms (7 ounces/200g), washed and finely chopped
- 5 tablespoons (75 g) breadcrumbs
- 1 teaspoon (5 ml) finely chopped herbs (I used this mix -rosemary, parsley and thyme)
- ½ teaspoon (2.5 ml) salt
- Some freshly ground black pepper
- Salt and pepper
- 1 tablespoon (15ml) any vegetable oil with a high smoke point
- Fill and preheat the SousVide Supreme water oven to 149°F (65 °C).
- Rinse the turkey breast and pat dry.
- Using a very sharp knife, pierce a hole in the thick end of the breast and gently slide the knife into its center to create a deep pocket that extends almost to the bottom (thin end) of the breast.
- Put the breast on a plate and leave in the fridge until you are ready to stuff it.
- To make the stuffing, put 1 tablespoon of the butter into large heavy bottomed saucepan. Once the butter has melted, add the green onions and leeks. Cook for about 7-10 minutes on a medium heat. You want the leeks to become meltingly tender.
- Add the wine and garlic, and cook until the wine has boiled off.
- Then, add the mushrooms and cook for a further 5 minutes, until the mushrooms are soft and tender.
- Finally, add the breadcrumbs and fresh herbs. Taste and season with salt and pepper.
- Even though the vegetables are all finely chopped, I find it a good idea to put the stuffing in a food processor and pulse once or twice just to make the stuffing into a tighter paste.
- Allow the stuffing to cool.
- Then, take the breast meat out of the refrigerator. Put the stuffing in a plastic food-grade zip-closure bag, zip closed, cut one corner out, and pipe the stuffing into the breast cavity. Season the outside of the breast with salt and pepper.
- Put the turkey breast into a large food-grade cooking pouch along with the remaining tablespoon of butter and vacuum seal the pouch.
- Submerge the pouch into the water bath and leave to cook for between 3 and 4 hours.
- Once the breast has cooked, remove it from the water bath and take the breast out of the pouch. You can reserve the juices for gravy.
- Put the breast on a plate and pat it dry with paper towels.
- Put the vegetable oil into a large frying pan and heat over a high heat.
- When the oil is very hot, put the turkey into the pan, skin side down.
- Cook for a couple of minutes, until the skin is crisp and golden. Turn the breast around to color on both sides.
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