Place a pan over medium heat and let it warm up. Once heated, heat some olive oil then add the onion, bacon, mushrooms and apples, and sauté for 4 minutes.
As soon as they turn golden and the liquid begins to reduce, add the cranberries, sage, parsley, and chicken broth, stir with a wooden spoon, and simmer for 3-4 minutes.
Add the rusk to draw out the liquid, stir, and remove from the heat.
Place the turkey breasts on the kitchen counter, season them with salt and pepper, distribute the filling on their surface, then carefully roll them up.
Tie the breasts with string, oil them with a brush, transfer them to an oven tray, and bake in a preheated oven at 200°C/392 °F (fan) for 20 minutes and then at 160°C/320 °F (fan) for 15-20 minutes.
Once ready, serve the turkey breasts with potatoes, green beans or roasted vegetables.
Notes
1. Shitake mushrooms have less liquid than other types of mushrooms and are a great choice for this recipe. If you use other mushrooms, you must remove the extra liquid, because we want the stuffing to come out like a solid paste.2. The turkey must reach a temperature of 155°C/ 310°F in order to be ready.
Celebrity Chef Giorgos Tsoulis specializes in modern Mediterranean cuisine and his recipes are widely appreciated not just in Greece and Cyprus but also around the world.
He has been the executive chef of numerous successful Greek restaurants, while at the same time hosting many popular culinary TV shows in Greece and Cyprus. Giorgos Tsoulis is passionate about educating his fans in more sustainable and healthy cooking and eating while making the most of the flavors of the ingredients.
As sustainable cuisine ambassador for WWF Hellas, he plays a key role in cooking activations that relate to the European #Eat4Change program, as well as the #Farm2Fork program.
