Stuffed turkey breast with dijon sauce

8 Servings

Ingredients

Quantity Ingredient
½ cup Mushrooms, finely chopped
1 cup Onions, finely chopped
1 medium Green pepper, finely chopped
3 teaspoons Olive oil, divided
1 pounds Bob Evans Savory Sage Roll Sausage
8 6-oz boneless skinless turkey breast slices
½ cup Flour, for coating
2½ teaspoon Seasoning salt
2 cups Heavy cream
1 tablespoon Dijon mustard
Salt and pepper, to taste
Finely chopped parsley, garnish

Directions

Preheat oven to 350. In large skillet, saute vegetables in 1 tsp olive oil; when half cooked, add crumbled sausage. Cook until sausage is browned.

Drain and remove mixture. Place equal amounts of sausage mixture into center of each turkey breast. Roll breast lengthwise and secure with toothpicks. Combine flour and seasoning salt. Coat each roll in flour mixture. Saute rolls in 2 tsp olive oil in oven pan, until lightly browned.

Place pan with turkey rolls in oven and bake 15 minutes.

Meanwhile, add cream to saucepan; heat over medium hight heat until cream thickens. Add mustard and salt and pepper to taste. Place hot turkey rolls on serving platter. Pour sauce over rolls and garnish with finely chopped parsley before serving. Refrigerate leftovers.

Posted to EAT-L Digest 29 Dec 96 Recipe by: Bob Evans Sausage

From: The Taillons <taillon@...> Date: Mon, 30 Dec 1996 14:39:45 -0500

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