¼ cup (60mL) pine nuts, 1 tablespoon (15mL) olive oil, 1 small onion, finely diced, 1 celery stalk with leaves, finely diced, 1 small apple, finely diced, 1 clove garlic, minced, 1 cup (250mL) Cremini or Shitake mushrooms, finely sliced, 1 tablespoon(15mL) fresh sage leaves, finely diced, ¼ teaspoon (1.25mL) salt, ¼ teaspoon (1.25mL) black ground pepper, 2 slices whole wheat bread, cut into small cubes, 1 turkey breast, approx. 1.75 pounds (750g-1kg), salt & black pepper, culinary Parchment Paper, Culinary Parchment Cooking Bag.
Preheat oven to 375F (190°C). Toast pine nuts in a pan over medium-low until lightly golden, about 5 minutes. (Watch closely as they can burn quickly). Set aside. In a large sauté pan, heat oil over medium heat. Add onion, apple & celery until lightly golden brown, about 5-6 minutes. Add garlic and mushrooms. Cook 3-4 minutes. Add sage, salt and pepper. Remove from the heat and place in a medium size bowl. Add bread cubes to the vegetable mixture and stir until well incorporated. Set aside. [Read more…]