members recipes

Ingredients
turkey breast, sliced with skin
a good handful of mushrooms, finely chopped
2 sliced of bacon, finely sliced
2 cloves of garlic, finely chopped
thyme
salt and pepper
extra virgin olive oil

wine sauce:
300 ml red wine
500 ml chicken or veggies stock
1 red onion, finely chopped
1 tsp butter

Method
Heat a pan with olive oil, mushrooms, bacon, garlic and thyme. Season with salt and pepper and cooking until is soft, then let to rest.
Heat a pot with water and salt.
Sliced your turkey breast and stuffed with mixture. Slowly roll the breast and then roll in a aluminium foil. When start to boiled water add the roll and let to boiled about 25 minutes.
Move off foil, heat a pan with olive oil, add your breast roll and roast until the skin is brown. Take out the breast roll from the pan, cover with aluminium foil and let to rest a few minutes.
In same pan when you roasted the breast add onion and fried until is soft, then add red wine. Let to evaporated alcohol and reduce the wine at half, then add chicken stock. Season with salt and pepper. Let to cook until is like a cream , then add butter.
Serve stuffed turkey breast with potatoes mushed, lettuce salad and drizzle with wine sauce.

Enjoy...