7 oz (200g) shiitake mushrooms, stemmed and thinly sliced
1/2 tsp (2 mL) fresh ground black pepper
1/4 tsp (1 mL) salt
1/4 cup (60 mL) chopped shallots
2 Tbsp (30 mL) finely chopped celery
3/4 cup (175 mL) cooked long grain and wild rice blend
3 Tbsp (45 mL) dried cherries, roughly chopped
2 Tbsp (30 mL) poultry broth
1 Tbsp (15 mL) chopped fresh parsley
1 egg, lightly beaten
2 Tbsp (30 mL) panko bread crumbs
1 boneless, skinless turkey breast half (about 3 lbs/1.5 kg)
Salt and pepper
2 tsp (10 mL) olive oil
2 tsp (10 mL) dried herbes de provence
In a large heavy-bottomed skillet set over medium-high heat, heat the butter until melted and foamy.
Add the mushrooms and sprinkle with salt and pepper.
Continue sautéing for 4-5 minutes or until the mushrooms are soft and browned, and have released most of their liquid.
Add shallots and celery, and cook for 1-2 minutes longer or until the shallots are softened.
Transfer the cooked mushrooms to a large mixing bowl, and stir in the rice, dried cherries, broth, and parsley. Season to taste with salt and pepper.
Stir in the egg and breadcrumbs until well combined, and set aside to cool slightly.
Meanwhile, use a sharp knife to butterfly the turkey breast by slicing through the middle of the breast with the knife parallel to the cutting board, almost but not all the way through, then opening up like a book. Place the butterflied breast between two large pieces of plastic wrap. Using a mallet or the bottom of a heavy skillet, flatten to ½” (1 cm) thickness. Remove the plastic, and generously season the inside of the breast with salt and pepper.
Spoon the cooled filling onto the left side of the turkey, then fold over to the right side. Tie up with kitchen twine at 2″ (5 cm) intervals.
If any stuffing escaped during this process, simply push it back in once the turkey breast is bundled up with twine (you can also secure the ends and the seam with toothpicks, if necessary).
Rub the outside of the roast with olive oil, and sprinkle with herbes de provence and a generous amount of salt and pepper.
Lightly oil your grill, then preheat one side on high heat (or, if using a charcoal grill, pile the coals to one side). Sear the turkey breast over the hot side of grill for about 4 minutes per side, or until well browned, then move to the cool side of the grill to finish cooking over indirect heat.
Cook with the cover closed for 60-75 minutes, or until a meat thermometer registers an internal temperature of 165F (74C) in the centre of the stuffing and the meat. Tent loosely with foil and let stand for 15 minutes, then cut into thick slices and serve.
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