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Stuffed Turkey Breast with Pan Sauce

Copper Chef 11" Square fry Pan 

Recipe Type:  Turkey
Servings  6
1  tablespoon  olive oil  
0.5  pound  sausage meat  
0.5  pound  baby bella mushrooms, chopped  
5  ounce  baby spinach, rough chopped  
0.5  cup  stuffing crumbs  
1  tablespoon  chicken stock  
1  pinch  Salt and Pepper  
1    boneless turkey breast  
8  ounce  baby bella mushrooms, sliced  
0.25  cup  Marsala wine  
2  cup  Chicken broth  
0.25  cup  All purpose flour  
2  tablespoon  butter, softened  
1  pinch  Salt and Pepper  


Preheat oven to 350 degrees. In a Copper Chef, warm the oil over medium-high heat. Add the sausage and cook until it begins to crisp. Add the mushrooms. Cook, stirring often for 3-4 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove from the heat. Add the stuffing crumbs and chicken stock. Stir to combine. Season with salt and pepper, to taste. Place the turkey breast on a cutting board, skin-side down. Use a mallet to flatten the breast. Rub the turkey with some oil and season generously with salt and pepper. Spread the filling over the breast. Roll up the breast to create a roulade. Use twine to tress the turkey. Rub the outside of the turkey with more oil and season generously with salt and pepper. Transfer the turkey breast to a Copper Chef. Bake until a thermometer reads 165 when inserted into the center of the turkey approximately 1 ½ hours. Transfer the turkey to a cutting board and cover with foil to rest. Meanwhile, make the pan sauce. In the same Copper Chef, over high heat, add the mushrooms to the renderings. Sauté until the mushrooms are tender. Add the marsala. Scrape any bits off the bottom of the pan. Add the chicken broth. Combine the butter and flour and mix to form a paste. Add to the pan. Bring to a boil to thicken the sauce. Cook for 2 minutes. Season with salt and pepper, to taste. Serve the sauce over the sliced turkey.