Lunchbreak: Chef Elio Romero makes turkey thigh stuffed with with mushrooms

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Data pix.
Chef’s Station
915 Davis Street
(847) 570-9821

Turkey Thigh Stuffed with Wild Mushrooms


2 oz. fresh chanterelle mushrooms
2 oz. fresh hen-of-wood mushrooms
2 oz. fresh Oyster mushrooms
1 yellow onion sliced thin
1 tsp. olive oil
3 tsp. minced garlic
1 tsp. chopped rosemary
1 tsp. chopped thyme
salt and pepper to taste


4 turkey thighs (14 to 16 oz. each)
salt and pepper to taste
2 Tbs. extra virgin olive oil
2 Tbs. unsalted butter

Heat the olive oil in a large (11-inch) skillet preferably cast iron, over medium-high heat. Add the onion and cook over medium heat for 5 minutes, or until the onions are translucent. Add the butter, mushrooms, garlic, rosemary, thyme, salt and pepper and cook over medium heat for 8 minutes. Remove the vegetables from the heat, and cool to room temperature.
Place the thigh on a work surface, boned surface up. Place the mushroom mixture in a line down the center of the length of the thigh. Starting from one end, roll up the meat tightly around the vegetables, forming a cylinder. Using kitchen twine, tie the meat at 10-inch intervals along its length. Roast the thigh until meat thermometer inserted into thickest part of the meat registers 165 degrees (about 20 to 25 minutes). Remove the pan from the oven. Transfer to platter. Let rest for 7 minutes. Transfer thigh to a carving board and carve into slices 1/2 inch thick.


Latest News

More News