In episode 2 of Sourced, Michael Hunter and I hunt turkeys and forage for wild morels and garlic. We combine these seasonal treasures by stuffing the turkey with mushrooms and goat cheese and roasting it over an open fire. This recipe, and the cassoulet cooked in this episode, can be found in The Hunter Chef Cookbook by Michael Hunter.
- 2 boneless turkey breasts (about 2 lbs. each)
- 1 cup + 1 tbsp. butter, divided
- ½ cup minced white onion
- ¼ cup minced celery
- ½ lb. morels (or other wild mushrooms), washed, patted dry, and chopped
- ½ lb. wild leeks (or green onions) white bulb separated from green leaves and chopped
- 4 tsp. minced garlic
- 1 lb. soft goat cheese, crumbled
- 3 cups cubed white sourdough bread, crusts removed
- 1 tbsp. olive oil
- 1 tsp. kosher salt
- Freshly ground black pepper
- Preheat the oven to 350°F.
- In a large saucepan over medium heat, melt 1 cup of the butter. Add the onion, celery, morels, chopped leek bulbs, and garlic. Cook until soft, stirring occasionally, 3 to 4 minutes. Add the goat cheese, leek greens, and cubed bread and stir to combine. Remove from the heat and let cool to room temperature before stuffing the turkey breasts.
- Using a boning knife, make a 2-inch cut along the fat end of each turkey breast and push the knife into the centre, making a pocket along the inside of the entire breast. Gently fill the breasts with the stuffing.
- Heat a large skillet over medium heat. Add the olive oil and the remaining 1 tablespoon butter. Season the turkey breasts all over with salt and pepper and gently sear both sides. Transfer to the oven and cook to an internal temperature of 165°F, 20 to 30 minutes.
- Allow the meat rest for 5 to 10 minutes before slicing.