Stuffed Roast Turkey Breast with Mushrooms & Rosemary

In a skillet, melt butter over medium-high heat; sauté mushrooms, garlic, onion, rosemary, salt and pepper, stirring, for 10 min or until liquid is evaporated and mushrooms are golden. Transfer all but 1/2 cup (125 mL) to a bowl for stuffing; cool, cover and refrigerate for up to 1 day.

Add wine to skillet; cook, scraping up bits stuck to pan. Pour in 1 cup (250 mL) cream; simmer for about 5 min, stirring often, until reduced. Cool, cover and refrigerate for up to 1 day.

Preheat oven to 325 °F (160 °C). Add remaining 1/4 cup (60 mL) cream and bread crumbs to stuffing; stir to combine. Place turkey breast skin side down on work surface. Press stuffing on surface, leaving about 1/2-inch (1 cm) border. Roll up jelly-roll style; secure with kitchen string or toothpicks.

Place seam side down in roasting pan. Bake for about 1-1/2 hours, basting occasionally, until meat thermometer reads 170 °F (77 °C). Transfer to cutting board; tent with foil and let rest for 15 min.

Meanwhile, return sauce to saucepan over medium heat; reheat until bubbling. Slice turkey; spoon sauce onto plates and top with turkey slices.