At CBHS we help you manage your health challenges. We believe in offering you the services, support and tools you need to live your best life.
Health and Wellness Programs are available to support eligible members towards a healthier lifestyle. Each Health and Wellness Program is subject to its own eligibility criteria.
Contact us for more information and to confirm your eligibility for a program.
Mushroom and sage rolled turkey breast
Nutrition content per serving*
Energy: 299 calories (1,216 kJ) | Protein: 41.6g | Carb: 0.7g | Sugar: 0.6g | Total fat: 13.5g | Sat fat: 2.8g | Fibre: 1.1g | Serves 8 | Total time: 1 hour 25 minutes
Ingredients:
- ¼ cup extra virgin olive oil, divided
- 280g mushrooms, finely chopped
- 3 tbsp garlic, minced
- Salt and pepper, to taste
- 3 tbsp chopped fresh sage, divided
- 1 boneless butterflied turkey breast (~1.5kg)
- Salad of choice, to serve
Directions:
- Heat oven to 180oC fan-forced and place a large fry pan on the stove over medium heat.
- Heat 2 tbsp of the olive oil in the pan then add the mushrooms and cook for 2-3 minutes, stirring frequently.
- Add garlic, sprinkle with salt and pepper, and continue to cook for another 4-5 minutes until most of the liquid has evaporated.
- Add 2 tbsp of chopped sage and cook for another minute. Remove from heat.
- Remove skin from turkey breast and set aside (do not discard skin).
- Lay turkey breast on a large chopping board and cover with plastic wrap.
- Pound with a kitchen mallet to an even 2cm thickness.
- Spread mushroom mixture evenly over turkey breast, leaving a 2cm border, and roll up from the short end tightly into a log.
- Wrap reserved skin over log and tie at several intervals with kitchen twine.
- Place in a roasting dish and rub all over with remaining oil.
- Sprinkle with remaining sage and season with salt and pepper.
- Roast in the oven for 50-60 minutes, until turkey is golden and cooked through.
- Slice up the turkey, serve it with a salad and enjoy!
Chef’s tips:
- Tan your mushrooms in the sun, gill side up for 15 minutes, to significantly increase their vitamin D content.
- Store leftover cooked turkey in an airtight container in the fridge for up to 2 days.
Why it’s good for you:
- Turkey breast is a good source of high-quality protein, B vitamins and minerals, and is low in fat when skinless.
- Just 75g of mushrooms tanned in direct sunlight for 10–15 minutes can provide you with 100% of your daily vitamin D needs. These vitamin D-boosted mushrooms can be kept in the fridge for up to 8 days.
* Approximate values from Xyris Foodworks software.
All information contained in this recipe has been prepared by CBHS health professionals and is intended for general information purposes only. The information provided should not be relied upon as medical advice and does not supersede or replace a consultation with a suitably qualified healthcare professional.