Turkey Breast in Bread Crust


  • 1 turkey breast, shaped into "tenderloin"
  • Italian seasoning salt (recipe follows)
  • 1 small pizza dough
  • Sauce:
  • 2 ounces dried porcini mushroom, soaked, strained, save liquid
  • 1/2 lb. additional fresh mushrooms: crimini,
  • portibello
  • olive oil
  • 3 cloves garlic, minced
  • 1/2 bunch Italian parsley, chopped fine
  • 1 cup red meat (pork, beef, lamb....your choice)


  • Italian Seasoning Salt: sea salt, pepper, fresh sage, fresh rosemary, garlic. Mix together in food processor and dry on sheet pan overnight. Place in jar and store in refrigerator.
  • Season turkey breast with seasoning salt. Sear in hot olive oil until lightly golden. Take out of pan and allow to cool a few minutes. Roll in dough and place in oiled pizza pan.
  • Spray with water to keep crust from forming too quickly and place in preheated 350F oven for about 20-25 minutes.
  • Meanwhile make sauce.
  • Sauce:
  • Soak porcini mushrooms about 15 minutes in warm water and strain through cheesecloth, reserving liquid.
  • Place minced garlic and parsley in sauce pan with olive oil to perfume. Chop mushrooms in julienne. Add to mixuture in pan
  • and cook until caramelized. Add salt and pepper to taste and then add mushroom liquid to barely cover.
  • Add meat, bring to boil and simmer until cooked through about 25-30 minutes.
  • For turkey breast; it is done when the little loaf is hard to the tap and golden. Slice and serve with sauce.


  • Description:
  • "This is a simple but fabulous preparation of a turkey breast. I
  • would make a pizza dough for the exterior coating....though their
  • recommendation was simply a mixture of H20 and water to a dough
  • texture."
  • SOURCE: Fattoria Madicia