Ingredients

1 tablespoon butter
1 leek, cleaned and sliced
1 rib celery, diced
2 cups sliced wild cultivated mushrooms (chanterelles, porcinis, creminis, etc.)
2 teaspoons herbs de Provence
2 tablespoon shallots, chopped
1 cup chicken stock
Salt and freshly ground black pepper
2 cups toasted bread crumbs
1/2 boneless turkey breast, about 2 1/2 pounds
Cranberry Coulis, recipe follows

Directions

Preheat oven to 375 degrees

F.

Heat a large saute pan, add butter, and add the leeks and celery. Saute for 3 minutes and
add the mushrooms. Cook until the mushrooms are tender, about 5 minutes and add the herbs
and shallots, cooking for 2 more minutes. Add the stock and bring to a simmer. Season with
salt and pepper, and pour over the bread crumbs in a mixing bowl. Mix well and cool.

Butterfly the turkey breast open with a sharp boning knife. Using a meat mallet, pound the
meat to expand it and make it of an even thickness. Spoon the stuffing lengthwise across
the breast and roll up, tucking in the meat at each end. Tie the roulade with butchers'
twine.

Season with salt and pepper, and bake for 45 minutes to 1 hour, or until a thermometer
reads 150 degrees in the center. Remove and allow to rest for 10 minutes before removing
the twine and slicing. Serve with Cranberry
Coulis.

Ingredients

Cranberry Coulis:

1 (12 ounce) bag cranberries
1 cup sugar
1 1/2 cups water
1/2 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon cinnamon

Directions

Place the ingredients in a non-reactive
saucepan and bring to a simmer. Cook until the cranberries have burst, about 20 minutes
and transfer to a blender. Blend until smooth, season, and reserve.