You might never have thought to mix latte into your stuffing before, but we bet you will do it regularly from now on. Our Holiday Spice Latte adds intensity to the buttery, bready mixture, not to mention that cinnamon je ne sais quoi that makes this turkey roast a spirited holiday main.
- Place the bread pieces in a large bowl. Add the contents of the Holiday Spice Latte packet, and mix together. Add 1/2 cup of coffee and let the mixture soak.
- In a large non-stick frying pan, sauté the pancetta in 1 tablespoon of oil for 2 minutes.
- Add the sliced mushrooms and the minced shallot and sauté, stirring regularly for 10 minutes until browned.
- Add the parsley and orange zest. Season with salt and pepper.
- Let cool and reserve a quarter of the mixture in a small bowl for the sauce.
- Add the rest of the mushroom mixture to the soaked bread mixture and mix together.
- Preheat the oven to 375°F.
- Place the turkey breast on a work surface and open the two sides. Spread the stuffing in the centre of the breast and roll it up. Attach with string or toothpicks.
- Season with salt and pepper.
- In the same frying pan, sear the turkey breast in the oil, turning it over to brown all sides.
- Cook for 45 minutes on a rack in the centre of the oven, turning it 3 times.
- Add the broth and continue cooking for 15 minutes or until the internal temperature reaches 160°F.
- Remove the turkey breast from the oven, cover with a piece of aluminum foil and let rest for 15 minutes. The internal temperature will continue to rise until it reaches 170°F.
- Meanwhile, add in a saucepan the remaining coffee and the reserved mushroom mixture to the cooking juices and reduce the liquid by letting it cook a few minutes over high heat. Add the pieces of cold butter, mixing with a whisk.
- Slice the turkey roast and serve with the coffee-mushroom sauce.