You will need a boneless turkey breast with the skin left on. This should be readily available from your local butcher. Take a long sharp knife and cut an opening from one end through to other end being careful not to pierce the sides.

You will need to prepare ahead of time a Chanterelle Chicken Mushroom Mousse Dressing.

Chicken Mousse Ingredients:

2 Boneless chicken breasts
5 Eggs
1 pt Whipping cream
1 Handful flour
Salt and pepper to taste
1/2lb Chanterelle Mushrooms
2Tbs butter

Methods:

1. Grind meat in food processor and place in a large bowl. Add eggs, one at a time and mix thoroughly. Add whipping cream gradually. Mix in flour, salt and pepper. Take 1/2lb Chanterelle Mushrooms sauteed in butter. Let cool and chop coarsely. Add to mousse mixture and fold in well using a fork.
2. Put mixture into a pastry bag and force mixture into the cavity from one end starting in the middle. Then force the mixture into the cavity from the other end also starting from the middle until full.
3. Season the outside of the breast with salt and pepper. Wrap the turkey breast in parchment paper and tie with butcherís twine. This helps to maintain the shape of the turkey and to keep the moisture in while the bird is cooking.
4. Cook in 400 degree F oven for approximately 45 minutes.
5. Remove from oven and remove paper and twine. Let rest for 5-10 minutes then slice crosswise.
6. Serve with mashed sweet potatoes, steamed green beans and cranberries.