Directions

1. In a skillet, melt butter over medium-high heat; cook mushrooms, garlic, onion, rosemary, salt and pepper, stirring, for 10 minutes or until liquid is evaporated and mushrooms are browned.
2. Transfer all but 1/2 cup (125 mL) to a bowl for stuffing; cool, cover and refrigerate for up to 1 day.
3. Add wine to skillet; cook, scraping up bits stuck to pan.
4. Pour in 1 cup (250 mL) cream; simmer for about 5 minutes, stirring often, until reduced. Cool, cover and refrigerate for up to 1 day.
5. Preheat oven to 325°F (160°C).
6. Add remaining 1/4 cup (50 mL) cream and bread crumbs to stuffing; stir to combine.
7. Place turkey breast skin side down on work surface.
8. Press stuffing on surface, leaving about 1/2-inch (1 cm) border. Roll up jelly-roll style; secure with kitchen string or toothpicks. Place seam side down in roasting pan.
9. Bake for about 1 1/2 hours, basting occasionally, until meat thermometer reads 170°F (77°C).
10. Transfer to cutting board; tent with foil and let rest for 15 minutes.
11. Meanwhile, return sauce to saucepan over medium heat; reheat until bubbling.
12. Slice turkey; spoon sauce onto plates and top with turkey slices.