turkey breasts w/ grits mushroom dressing & gravy

How To Make turkey breasts w/ grits mushroom dressing & gravy

• 1

  Combine 3 C broth & grits in a larng to a large saucepan; bring to a boil over medium high heat, stirring constantly. Cover, reduce heat & simmer 5 minutes or until thickened. Remove from heat; pour grits into a greased 8" square pan. Cool completely. Cover & chill grits 2 hours or until very firm. Grits can be covered & chilled up to 2 days, if desired.
• 2

  Preheat oven to 450 degrees F. Invert chilled grits onto a cutting board; remove pan. Cut grits into 3/4" croutons. Place grits croutons in a single layer on a large greased baking sheet or jelly roll pan. Bake 20 minutes; turn grits & bake 12 more minutes or until crisp & browned. Set aside. Reduce oven to 400 degrees F.
• 3

  Cook bacon in a large skillet over medium heat 8 minutes or until crisp; remove bacon & drain on paper towels, reserving drippings in skillet. Crumble bacon & set aside.
• 4

  Saute mushrooms, onion & celery in drippings in skillet, 5 minutes. Add garlic, saute 1 more minute. Remove from heat; stir in sage. Combine grits croutons, sauteed veggies & bacon in a bowl; set aside.
• 5

  Butterfly turkey breasts by making a lengthwise cut in 1 side of each breast, cutting to but not through the opposite side; unfold. Place each breast between 2 sheets of heavy duty plastic wrap & flatten to 1/2" thickness, using a rolling pin or the flat side of a meat mallet.
• 6

  Working with 1 breast at a time, brush 1 side of breast with 1 tbsp melted butter; sprinkle both sides with 3/4 tsp salt & 1/4 tsp pepper. Spoon 2 C grits mixture over buttered side of breast, leaving a 2" boarder. Roll up, starting a 1 long side. Tie with kitchen string, securing at 2" intervals. Place turkey roll, seem side down, in a lightly greased roasting pan. Repeat procedure with remaining turkey breast (1 tbsp butter, 3/4 tsp salt, 1/4 tsp pepper & remaining grits mixture). Place second turkey roll, seem side down, several inches apart, on same pan. Brush both rolls with remaining 1 tbsp melted butter.
• 7

  Bake for 45 - 55 minutes or until a meat thermometer inserted into thickest portion registers 170 degrees F. Remove from oven; let stand 10 minutes before slicing.
• 8

  Transfer pan drippings to a saucepan. Whisk together flour & 2 C broth into same pan' whisking until blended. Bring to boil over medium high heat; whisking constantly. Cook 3 - 5 minutes or until gravy is thickened. Whisk in cream.
• 9

  Slice turkey rolls & arrange slices on a serving platter. Serve with gravy.
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