Ingredients Jump to Instructions ↓

  1. 1/2 cup dried cherries

  2. 2 Tbsp. olive oil

  3. 1-1/2 tsp. snipped fresh sage

  4. 1 4-1/2- to 5-lb. turkey breast with bone

  5. 1 lemon, quartered

  6. 1 medium onion, quartered

  7. 1/2 cup dried porcini, oyster, shiitake, and/or chanterelle mushrooms

  8. 1 cup boiling water

  9. 1/4 cup all-purpose flour Chicken broth

  10. 2 Tbsp. dry sherry

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees F. In blender or food processor, combine dried cherries, 1 tablespoon of the oil, and the sage. Cover and blend or process just until cherries are finely chopped. Slip your fingers between skin and meat of turkey breast to loosen skin. Lift skin; spread cherry mixture over meat.

  2. Place lemon and onion in shallow roasting pan. Place rack on top; set turkey on rack. Brush turkey with remaining oil. Roast, uncovered, for 1-1/2 to 2 hours or until juices run clear (170 degrees F), covering with foil during last 45 minutes. Let stand, covered, for 15 minutes before slicing.

  3. Meanwhile, in small bowl, pour boiling water over mushrooms; set stand for 10 minutes. Drain, reserving liquid. Strain liquid through sieve lined with 100-percent-cotton cheesecloth. Rinse and drain mushrooms again; halve large mushrooms.

  4. Pour pan drippings from turkey into large measuring cup. Skim and reserve fat from drippings, Pur 1/4 cup of the fat (if necessary, add butter) into saucepan. Stir in flour. Add enough mushroom liquid and broth to remaining drippings to equal 2 cups; add to flour mixture. Cook and stir until bubbly. Stir in mushrooms and sherry. Cook and stir for 1 minute more. Makes 6 to 8 servings. Nutrition Facts Per Serving: Calories 293 Total Fat (g) 13 Saturated Fat (g) 3 Cholesterol (mg) 99 Sodium (mg) 198 Carbohydrate (g) 7 Fiber (g) 0 Protein (g) 35


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