Grilled Turkey Filet Benedict

Grilled Turkey Filet Benedict

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Grilled Turkey Filet Benedict

*Roasted Shiitake Mushrooms

12 oz. Shiitake mushrooms
2 tbsp. Virgin olive oil
¼ cup White wine, dry
1 ea. Rosemary, fresh sprig
1 ea. Thyme, fresh sprig
1 ea. Bay leaf, fresh
2 ea. Sage leaves
2 ea. Garlic cloves, sliced
To taste Sea salt
To taste Black pepper, fresh ground

To Prepare:

  1. Preheat oven to 350°F.
  2. Remove stems from shiitake mushrooms and reserve for stock. Clean mushrooms with a damp towel.
  3. In a sauté pan large enough to hold the mushrooms:
      - Sprinkle bottom of pan with oil and white wine.
      - Scatter herbs, garlic, salt and pepper over the pan.
      - Place mushrooms in pan, gill-side down.
  4. Place in oven and bake for 10 minutes. Turn over and bake an additional 20 minutes.
  5. Refrigerate and hold for next preparation. Cover, label and date.


2 ea. Bias-cut French bread, buttered & toasted
1 ea. Grilled turkey filet, sliced on the bias
1 ½ oz. Sliced Brie
2 ea. Poached eggs, hot
3 oz. Roasted Shiitake Mushrooms*


  1. Arrange the sliced, grilled turkey filet over the toasted French bread.
  2. Arrange the slices of Brie over the turkey and place under the salamander to melt the cheese.
  3. Place the poached eggs over the melted Brie.
  4. Spoon the Roasted Shiitake Mushrooms over the poached eggs.
  5. Serve.
Serve with confidence.®


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