Turkey Breast with Truffles

Turkey Breast with Truffles Submitted by Lin Lopez
Turkey Breast with Truffles Submitted by Lin Lopez


No servings information available


1 medium-size turkey breasts with skin
4 skinless turkey breasts (pounded thin)
1 ounce of sliced truffles
4 ounces of heavy cream
3 tablespoons of wine salt and pepper
1 lb chopped mushrooms
6 oz chopped mushrooms
2 tbl of butter
2 shallots
1 bunch of chives
Olive Oil
Truffle Oil

Nutritional information

No nutrition information available


Cut open skin on one turkey breast, pull back, place truffles on the meat, and replace skin. Put in a covered dish in the refrigerator for two days so that the meat may accept the aroma of the truffles (you may use truffle oil if you do not have truffles). Then remove skin and cut meat into cubes. Put meat, cream, wine, salt, and pepper into a blender and blend until smooth. Add 6 oz chopped mushrooms and mix. Stuff the other 4 breasts with the emulsion (may use toothpicks to hold together). Grill or fry for 15 minutes on each side. To make the gravy, saute the mushrooms in the butter and a splash of truffle oil, then and the cubed shallots. Add salt and pepper to taste. Add 12 ounces of whipped cream and briefly bring to a boil. Stir in one bunch of chives coarsely chopped and serve over the sliced turkey breasts.