(featuring Black Sheep Truffle and Yearling Cow Cheddar Cheese)
Serves 4 as an entree, 10 as an appetizer. Total time 1 1/4 hour
Ingredients:
1 Onion, thinly sliced
1 cup mushrooms, thinly sliced (cremini and oyster)
1 1/2 cup drained spinach
1 teaspoon butter
1 boneless turkey breast with skin on, pounded thin (1 1/2 lb.)
3 Tablespoons each Carr Valley Black Sheep Truffle and Yearling Cow Cheddar
1 Tablespoon chopped fresh rosemary
Jezebel Sauce
3-4 Tablespoons of Orange Marmalade
1 1/2 Tablespoons hot horseradish
3 1/2 Tablespoons Hawkwind Heat
Directions:
1. Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper and cover with thinly sliced onion. Set aside.
2. Meanwhile cook mushrooms and spinach in butter in a medium sized pan until wilted and liquid evaporates. Season with coarse grain salt and pepper.
3. Whisk together the ingredients for the Jezebel Sauce.
4. Place turkey breast skin side down on prepared baking sheet. Season with additional salt and pepper.
5. Combine mushrooms, cheese, rosemary, and 1/2 Jezebel Sauce. Spread on turkey breast. Roll jellyroll style and tie with kitchen twine or use metal skewers to secure filling. Turn so it is seam down. Brush remaining Jezebel Sauce over turkey.
6. Cook in preheated oven 50-55 minutes or until it reaches an internal temperature of 165 degrees F. Remove from oven and cover with foil for approximately 10 minutes. Slice on the diagonal.