Mushroom Stuffed Turkey Breast

We are going to do a Paleo Thanksgiving series this week! Lets make this thanksgiving a Paleogiving. 
Ingredients :
1 cup chopped onion
3 cup baby spinach, chopped and tough stems removed
2 cup sliced mushrooms
2 Tbsp finely chopped fresh rosemary
3 cloves garlic, minced
4 lb Turkey Breast, boneless, skin-on (about two small breast halves)
Salt and Pepper, to taste
Directions :
1. In a non-stick skillet, sauté mushrooms, baby spinach, onion, garlic, and rosemary in 1 Tablespoon oil, until mushrooms have softened slightly. Season with salt and pepper. Remove from heat and set aside.
2. Place turkey breasts skin side down on a large cutting board. Remove any tough white tendons, cover turkey breast with parchment paper and carefully pound to even thickness with a meat mallet. You want the meat to be as even as possible without damaging the breast. Spread cooled stuffing over turkey and tightly roll the breast, tie evenly every few inches with kitchen twine.
3. Lay stuffed breast in a roasting pan or baking dish, seam side down. You can prep this one day in advance. Wrap the stuffed, tied breasts tightly with plastic wrap and refrigerate overnight.
4. Roast, tightly covered in foil at 375°F for about 2 hours (or until the breast is 165°F in the center). Uncover for the last 15 minutes to brown the skin. Take the temperature after 1 hour to make sure you do not over cook. The roasting time will depend on the size of your turkey breasts.
5. Any specific questions feel free to email eleanor@shelter-systems.com or ask Daniel J!

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