• 30 mL (2 tablespoons) olive oil
• 375 mL (1 1/2 cups) diced cremini mushrooms
• 3 thinly sliced green onions (white and green parts)
• 2 garlic cloves, finely chopped
• 160 g (1/3 lb) ground chicken or turkey
• 125 mL (1/2 cup) finely chopped fresh parsley
• 180 mL (3/4 cup) grated smoked cheese (e.g. smoked Cacciocavallo, smoked Gouda, smoked Jarlsberg)
• 2 beaten eggs
• 1 mL (1/4 teaspoon) each, salt and pepper
• 1 (about 750 g) skinless turkey breast
• 3 garlic cloves, halved
• 1 box or envelope commercial white wine sauce

1. In a non-stick skillet, heat 15 mL (1 tablespoon) olive oil over high heat. Add mushrooms, green onions and chopped garlic. Sauté for 2 minutes, or until mushrooms are golden. Remove from heat and set aside half of mixture.
2. Combine the other half of the mushroom mix with ground chicken, half of chopped parsley, cheese, eggs, salt and pepper. Without cutting completely through the meat, cut down the centre of the turkey breast along the full length to make a pocket, leaving about 1 cm (1/2 inch) on either side of the slit.
3. Stuff with chicken mixture, pressing in. Close tightly, tying meat with string or skewering with toothpicks, if need be. Make small slits in the turkey breast and insert a half garlic clove in each.
4. Preheat oven to 160°C (325°F). Place turkey breast in a shallow ovenproof dish. Brush with olive oil and season generously with pepper. Roast for 1 hour in the oven, or until a thermometer inserted into the meat indicates 77°C (170°F) and the meat has lost its pinkish hue. Remove from oven and let meat sit covered for 10 minutes.
5. In the meantime, reheat or make the white wine sauce. Add reserved mushroom mixture. Serve turkey breast with mushroom sauce, accompanied by potatoes and carrots. Garnish with remaining parsley.

Serves: 6
Variation: For an earthier flavour, opt for fresh or dried wild mushrooms such porcini, morels or chanterelles. Dried mushrooms should not be sautéed, but instead rehydrated according to package instructions.