Stuffed Turkey Breast With Dijon Sauce

Recipe Ingredients

1/2 cup	73g / 2.6oz	Mushrooms - finely chopped
1 cup	62g / 2.2oz	Onions - finely chopped
1 cup	146g / 5.1oz	Green pepper - finely chopped (medium)
3 teaspoons	15ml	Olive oil - divided
1 lb	454g / 16oz	Bob evans savory sage roll sausage
8		Boneless skinless turkey breast slices
1/2 cup	31g / 1.1oz	Flour - for coating
2 1/2 teaspoons	12ml	Seasoning salt
2 cups	474ml	Heavy cream
1 tablespoon	15ml	Dijon mustard
		Salt and pepper - to taste
		Finely chopped parsley - garnish

Recipe Instructions

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 high 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.

Source:
Bob Evans Sausage

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