TIP: Dried porcini mushrooms, with their uniquely meaty texture and warm, nutty flavour, can be found in Italian specialty shops as well as some supermarkets. Once you taste the difference they make in countless dishes, you’ll realize they are well worth seeking out.
- Preheat oven to 375°F (190°C).
- Soak mushrooms in 1/4 cup of water until soft. Drain, reserving liquid.
- Sauté garlic, mushroom and peppers in a pan over medium heat with olive oil for 2 minutes. Add 3/4 cup mushroom liquid & cook until almost dry.
- Add arugula and spinach and sauté until fully cooked. Let cool.
- Mix with remaining ingredients in a large bowl.
- Cut a large pocket in turkey breast.
- Place the stuffing mixture into the pocket.
- Place the breast on a baking sheet lined with parchment paper.
- Cover the stuffing area with a greased piece of foil.
- Bake for 40 minutes, remove foil and continue baking for another 20 minutes or until meat reaches a minimum internal temperature of 170°F (77°C).
- Let stand for 10-15 minutes before slicing.