Christmas A story

chopped • 2 turkey breasts • 4 large slices Swiss cheese

with a meat tenderizer until uniformly flat. 6. Remove the plastic wrap, and cover the surface of each breast with slices of Swiss cheese. 7. Spread the pancetta and mushroom mixture evenly over the cheese. 8. Carefully roll each breast, making sure to keep the stuffing in. Wrap with kit- chen twine to keep closed. 9. In an oven-safe pan, sear the rolls so all sides are browned. Cover and finish cooking in the oven for about 30 mi- nutes, or until a meat thermometer shows an internal temperature of 160 °F (72 °C). 10.Remove from the oven and let cool for 5 minutes. Serve on a bed of roasted pota- toes and garnish with the remaining sprig of rosemary.

Directions 1. Preheat oven to 375 °F (190 °C).

2. Following the package instructions, rehydrate the wild mushrooms. Lightly dry them with a paper towel and then chop. Set aside. 3. In a pan, melt the butter over medium heat and sauté the French shallots and pancetta for about 3 minutes. 4. Add the button mushrooms, wild mushrooms and chopped rosemary. Continue to cook for 2 more minutes. Remove from heat and set aside. 5. Butterfly both turkey breasts (cut leng- thwise, but not all the way through, so they open like a book). Cover each breast with plastic wrap, and pound

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Turkey breast stuffed with mushrooms and pancetta

Michel Robinson, propriétaire R O B

Easier than roasting a whole turkey but just as delicious, this recipe makes a per- fect holiday meal.

Ingredients • 50 grams dried wild mushrooms • 1 tablespoon butter • 1 French shallot, finely chopped • 50 grams pancetta, cubed • 150 grams button mushrooms, minced • 2 sprigs fresh rosemary, one finely

Merci pour cette belle année Joyeuses Fêtes

Start to finish: 1 hour (30 minutes active) Servings: 4



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À l’occasion de cette nouvelle année, nous vous souhaitons, à vous et votre famille, joie et bonheur.

On the occasion of this new year, we wish you and your family joy and happiness.

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