Pastrami Stuffed Turkey Breast

READY IN: 2hrs
SERVES: 10-12




  • Soak the porcini mushrooms in the boiling water. Set aside.
  • Using 2 T extra virgin olive oil, sauté pastrami, garlic, and onion until the onions are translucent.
  • Add baby bella mushrooms. Sauté until mushrooms begin to brown and no liquid remains.
  • Stir in the parsley and rosemary.
  • Drain and squeeze the porcini mushroom, reserving the soaking water. Chop the mushrooms and add add them into the sauté.
  • Mix in breadcrumbs; season stuffing to taste with pepper. Mix in enough reserved mushroom soaking liquid by tablespoonfuls to moisten (about 1/4 c). (Continue to save the rest of the mushroom water).
  • Let stuffing cool.
  • Preheat oven to 375°F.
  • Lay out turkey.
  • Spread stuffing over the turkey breast, leaving 1-inch border. Sprinkle with additional mushroom-soaking liquid if dry. Roll the turkey jelly-roll style.
  • Secure with silicone cooking bands every 1 1/2 to 2 inches to hold shape and move to roasting pan.
  • Drizzle 3 T EVOO and 1/3 c chicken broth over the turkey roll.
  • Add 2 T EVOO, 2/3 c broth, 1/2 of the mushroom water, and 2 T vermouth to the bottom of the pan.
  • Tightly double wrap with foil.
  • Roast for 45 minutes. (turkey shoudl be browned and have reached an internal temperature of 175F).
  • To make gravy:
  • Reserve 1 1/4 c of pan drippings.
  • Stir 2 T EVOO and 2 T flour together to make a paste.
  • Add pan drippings, remaining vermouth and mushroom water. Simmer 5 minutes, scraping browned bits. Whisk in flour paste. Continue to whisk until it simmers and thickens. Season with pepper to taste.