Stuffed Turkey Breast with Dijon Sauce

Stuffed Turkey Breast with Dijon Sauce Ingredients

1/2 c Mushrooms, finely chopped	1/2 c Flour, for coating
1 c Onions, finely chopped	2 1/2 ts Seasoning salt
1 md Green pepper, finely chopped	2 c Heavy cream
3 ts Olive oil, divided	1 tb Dijon mustard
1 lb Bob Evans Savory Sage Roll	Salt and pepper, to taste
8 6-oz boneless skinless	Finely chopped parsley,

Instructions for Stuffed Turkey Breast with Dijon Sauce

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 Date: Mon, 30 Dec 1996 14:39:45 -0500

Main Ingredient: TurkeyCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cream	Dijon Mustard	Flour	Mushroom
Olive Oil	Onion	Parsley	Sage
Season

Stuffed Cream Mustard Olive oil Onion Parsley Mushrooms Turkey

for flavor and categorization

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