Foodie Friday: Baked Turkey Breast With Mushroom Dressing

Turkey season is a great time to hunt one of the nation’s most storied and challenging game birds from the Carolinas to California.

Turkey is great with different vegetables or recipes, from this herbed breast with mushroom gravy from Betty Crocker to wild birds you've dolled up with your own recipes!

Turkey is great with different vegetables or recipes, from this herbed breast with mushroom gravy from Betty Crocker to wild birds you’ve dolled up with your own recipes!

But instead of throwing a breast on the grill or in the fryer, give this recipe a try. Sounds delicious and easy to make, and probably would be a hit with the family.

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Baked Turkey Breast with Mushroom Dressing

One deboned, skinless turkey breast

Two large cans cream of mushroom soup

One canister Stove-Top Stuffing mix

Two small cans sliced mushrooms

Pour one can of mushroom soup into a roasting bag. Spread it evenly in the bag. Cover the soup with half of the container stuffing mix. Sprinkle on one small can sliced mushrooms. Place the turkey breast evenly atop the mixture. Spread on the second cans of soup and mushrooms, and cover the mixture with the remaining stuffing.

Tie the bag shut, and do not cut holes in the bag. Bake the turkey on a flat cookie sheet for 45 minutes at 375 degrees. Reduce the heat to 250 degrees, and cook it for another half-hour.

Note: If you have leftovers, refrigerate them in the roasting bag. Reheat the contents of the bag in a microwave at 50 percent power. Do not use full power because this might toughen the meat. This recipe is often better the second day.

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