Turkey-Mushroom Roulade

• 1 tablespoon light butter
• 2 leeks cleaned and sliced
• 1 stalk celery sliced
• 1 carrot peeled and sliced
• 2 cups sliced mushrooms
• 2 teaspoons herbs de provence
• 2 shallots minced
• 1 cup chicken stock
• 2 cups whole wheat bread crumbs toasted
• 2 1/2 pounds turkey breast half
• salt
• ground pepper
• cranberry sauce

1. In a large skillet, melt butter over medium-high heat. Add leeks, celery and carrots and saute for 3 minutes. Add mushrooms and cook until they are tender. Add shallots and herbs and cook for an additional two minutes. Add the stock and bring to a simmer. Season with salt and fresh ground pepper to taste.
2. In a large bowl, add bread crumbs and and pour in mixture. Mix well and set aside to cool.
3. Butterfly turkey breast and pound to an even thickness. Spoon the stuffing down the middle of the turkey, roll and tie with twine. Place in a baking dish, cover and bake 45 minutes to 1 hour, until thermometer reads 150F. Remove and allow to rest 10 minutes. Remove twine and slice. Serve with cranberry sauce.

light butter, leeks, celery, carrot, mushrooms, herbs, shallots, chicken stock, whole wheat bread, turkey breast half, salt, ground pepper, cranberry sauce

Taken from www.yummly.com/recipe/Turkey-Mushroom-Roulade-1677212 (may not work)