Stuffed Roast Turkey With Mushrooms & Rosemary

I got this one out of a Reader's Digest book and made it, it was very tasty.

• Ready In: 2 hrs 45 mins
• Serves: 4-6

Ingredients

• 2  tablespoons butter
• 4  cups mushrooms, finely chopped
• 2  garlic cloves, minced
• 1  onion, finely chopped
• 1⁄2 teaspoon dried rosemary
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 1⁄4 cups  whipping cream, real 35%, divided
• 1  cup  fresh breadcrumb, fresh
• 1  boneless turkey breast, butterflied (skin on)
• 1⁄2 cup dry white wine

Directions

1. In a skillet, melt butter over medium-high heat; cook mushrooms, garlic, onion, rosemary, salt and pepper, stirring for 10 minutes or until liquid is evaporated and mushrooms are browned. Transfer all but 1/2 cup to a bowl for stuffing; cool, cover and refrigerate for up to 1 day.
2. Add wine to skillet; cook, scraping up bits stuck to pan. Pour in 1 cup cream; simmer for about 5 minutes, stirring often, until reduced. Cool, cover and refrigerate for up to 1 day.
3. Preheat oven to 325°F Add remaining 1/4 cup cream and bread crumbs to stuffing; stir to combine. Place turkey breast, skin side down on work surface. Press stuffing on surface, leaving about 1/2" border. Roll up jelly-roll style; secure with kitchen string or toothpicks.
4. Place seam side down in roasting pan. Bake for about 1-1/2 hours, basting occasionally, until meat thermometer reads 170°F Transfer to cutting board; tent with doil and let rest for 15 minutes.
5. Meanwhile, return sauce to saucepan over medium heat; reheat until bubbling. Slice turkey; spoon sauce onto plates and top with turkey slices.