Stuffed Turkey Roast with Mushroom Sauce

Instructions

1. 1

   In a food processor, finely chop the leek and carrot. Transfer to a bowl. Chop the mushrooms and set aside separately.

2. 2

   In a large skillet over high heat, soften the leek and carrot in the butter. Add the mushrooms and cook for 5 minutes or until the mixture begins to brown. Add the meat and continue cooking, breaking up the meat with a wooden spoon. Add the remaining ingredients. Bring to a boil and simmer over medium-low heat for 8 to 10 minutes or until almost dry. Season with salt and pepper. Refrigerate the mixture for 2 hours or until completely chilled.