1

Preheat oven to 350°F.

2

Place turkey breasts on a cutting board between two sheets of waxed paper. Using a mallet, flatten turkey breasts evenly until they are about ½ inch thick all around. Set aside.

3

In a large skillet, melt butter on medium heat and then add leeks, mushrooms and a pinch of sea salt. Cook vegetables for 3-4 minutes until tender.

4

Add apple, garlic and herbs and cook for an additional 5-6 minutes until vegetable mixture has wilted and reduced in size. Add chopped walnuts and stir to combine.

5

Lay the turkey breasts on a cutting board and season both sides with salt and pepper.

6

Spread half of the mushroom mixture on top of each turkey breast, leaving about ¼ inch to the edge.

7

Starting with one short end, gently roll each turkey breast together like a log, completely enclosing the stuffing.

8

Using butcher’s twine, tie the turkey breasts closed with evenly spaced ½ inch intervals.

9

In the same skillet used for the stuffing, gently brown the stuffed turkey breasts 1-2 minutes per side.

10

Transfer turkey breasts to a large baking dish and transfer to the oven for 45-60 minutes, or until turkey breasts reach an internal temperature of 165°F.

11

Remove turkey breasts from the oven, cover loosely with aluminum foil and allow to rest 10 minutes.

12

Remove the twine and slice the turkey into ½ inch slices. Serve immediately with sides of your choice.

13

Enjoy!