with Shiitakes and Pine Nuts
8 ounces fresh shiitake mushrooms
1 tablespoon butter
2 to 3 tablespoons olive oil, divided
2 tablespoons minced fresh parsley
2 teaspoons dried thyme
1/2 teaspoon grated nutmeg
2 bunches fresh spinach
2 handfuls toasted pine nuts
2 tablespoons bread crumbs
Salt and pepper to taste
1 egg, lightly beaten
1 6-pound boneless fresh turkey breast, butterflied
1 cup Pinot Grigio
4 to 5 cups turkey or chicken stock
Wash the mushrooms and pat dry. Process in a food processor for 10 seconds, and then sauté in butter and 1 tablespoon olive oil. Add the parsley, thyme and nutmeg.
Wash the spinach and drain. Place in a microwave-safe bowl and cover with plastic wrap. Microwave on high for 2 minutes. Let the spinach cool and then place in a clean kitchen towel. Wring out any excess water. Process the spinach in a food processor until minced; add to the mushrooms. Add the pine nuts, bread crumbs and salt and pepper to taste.
Add the egg. Let the mixture cool slightly. Spread the mixture onto the butterflied whole turkey breast or 2 halves pounded slightly. Roll tightly and wrap with cheesecloth. Truss with string.
Heat 1 to 2 tablespoons olive oil in a Dutch oven on the top of the stove. Brown the turkey on all sides. Remove from pan. Deglaze the pan with Pinot Grigio, add turkey stock and bring to a boil. Add browned turkey and simmer 40 to 60 minutes, until internal temperature reaches 160° to 165°.
Let turkey stand 10 minutes. Remove string and cheesecloth. Slice and serve on top of cranberry-raspberry sauce.
1 package fresh cranberries
2 baskets fresh raspberries
1/3 to 1/2 cup sugar, as preferred
Process cranberries and raspberries in food processor until smooth. Add sugar to taste. Strain through fine-mesh sieve. Heat sauce and serve warm.
Courtesy of Iván Tamás Winery