Chanterelle and Turkey Stuffed ChickenChanterelle and Turkey Stuffed Chicken
Chanterelle and Turkey Stuffed Chicken
Chanterelle and Turkey Stuffed Chicken
Logo
Recipe - Choices Market Corporate Store
chicken-chanterelle.jpg
Chanterelle and Turkey Stuffed Chicken
Prep Time20 Minutes
Servings4
Cook Time80 Minutes
Ingredients
butter
onion
fresh chanterelles
lean ground turkey
dry wine
fresh sage
whole chicken deboned
Directions

In a heavy-bottomed skillet on medium high, sauté onions in butter until golden. Add chanterelles and sauté 20 to 25 minutes, depending on mushroom moisture content. After 15 minutes add salt and pour in wine a little wine at a time until it’s all evaporated. Mix in fresh herbs, remove from heat and cool completely. Mix in ground turkey and set aside.

 

Preheat oven to 375°F. Flatten deboned chicken onto a cutting board, skin side down. Cut the back into two pieces. Lay a large piece of parchment paper on a baking sheet. Lay the first piece of chicken onto the parchment, skin side down. Do the same with the second, but rotate it 180 degrees and slightly overlap the first piece. Sprinkle salt over chicken and place mushroom and turkey mixture evenly in the centre.

 

Take the long end of the parchment paper that’s closest to you and fold it over the chicken. Using your hands, form a roll with the help of the parchment. Once you’ve done so, roll up the chicken in the parchment paper completely and twist the ends like a candy wrapper to hold it. Bake for one hour then remove from oven and rest for 15 to 20 minutes before serving. Unwrap the chicken, slice and serve warm. This is even delicious served cold.

20 minutes
Prep Time
80 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
butter
Fraser Valley - Creamery Salted Butter
Fraser Valley - Creamery Salted Butter, 250 Gram
$5.49$2.20/100g
onion
Not Available
fresh chanterelles
Not Available
lean ground turkey
Choices - Turkey Ground Dark RWA
Choices - Turkey Ground Dark RWA, 450 Gram
$14.40 avg/ea$3.20/100g
dry wine
Not Available
fresh sage
Not Available
whole chicken deboned
Thomas Reid Farms - Chicken Whole Organic BC
Thomas Reid Farms - Chicken Whole Organic BC, 1300 Gram
14% off
$20.03 avg/ea was $23.39 avg/ea$1.54/100g

Directions

In a heavy-bottomed skillet on medium high, sauté onions in butter until golden. Add chanterelles and sauté 20 to 25 minutes, depending on mushroom moisture content. After 15 minutes add salt and pour in wine a little wine at a time until it’s all evaporated. Mix in fresh herbs, remove from heat and cool completely. Mix in ground turkey and set aside.

 

Preheat oven to 375°F. Flatten deboned chicken onto a cutting board, skin side down. Cut the back into two pieces. Lay a large piece of parchment paper on a baking sheet. Lay the first piece of chicken onto the parchment, skin side down. Do the same with the second, but rotate it 180 degrees and slightly overlap the first piece. Sprinkle salt over chicken and place mushroom and turkey mixture evenly in the centre.

 

Take the long end of the parchment paper that’s closest to you and fold it over the chicken. Using your hands, form a roll with the help of the parchment. Once you’ve done so, roll up the chicken in the parchment paper completely and twist the ends like a candy wrapper to hold it. Bake for one hour then remove from oven and rest for 15 to 20 minutes before serving. Unwrap the chicken, slice and serve warm. This is even delicious served cold.

Footer image with colorful line work illustrations