This recipe utilizes just the breast of the turkey which would make it a very popular dish for those who appreciate white meat only. Not everyone is interested in cooking a whole turkey for Thanksgiving, and this stuffed breast is a great alternative to an entire bird. Stuffing a boneless roast is very common in Italian cuisine, and this recipe produces moist, tender slices of meat. Although it is not difficult to debone and butterfly a turkey breast, if you are unsure ask your butcher to do this for you. Serve the roast with your selection of favorite vegetable side dishes for a complete menu worthy of guests.
Shown Served With Garlicky Green Beans And Roasted Rosemary Potatoes
Deborah Mele 2011
Spinach And Prosciutto Stuffed Turkey Breast
Stuffed turkey breast with spinach and prosciutto is a great alternative to a whole turkey at Thanksgiving.
- 1 (4 Pound) Turkey Breast Boned
- Salt & Pepper
- 1 Package Frozen Spinach, Thawed And Squeezed Dry
- 1/2 Small Onion, Finely Diced
- 6 Pieces Thinly Sliced Prosciutto
- 1/ 2 Cup Grated Parmesan Cheese
- 6 Tablespoons Olive Oil
- Salt & Pepper to Taste
- 1 Teaspoon Italian Seasoning Mix
- 1/2 Cup Dry White Wine
- 1 1/2 Cups Chicken or Turkey Broth
- 1 Teaspoon Fresh Thyme
- 2 Tablespoons Flour
- Heat 2 tablespoons of oil and saute the onions until they are tender, then remove the onions and place in a small bowl.
- Add 2 more tablespoons of oil to the pan, and saute the spinach until heated through.
- Season with salt and pepper, then add the spinach to the onions, and mix well.
- Add the grated cheese and mix.
- Butterfly the breast and lay flat open, pounding with a meat mallet to create even thickness throughout.
- Spread the spinach mixture across the breast, leaving a 1 1/2 inch border all around.
- Lay the prosciutto slices over the spinach layer.
- Beginning at one end, firmly roll up the turkey breast, and secure well with twine.
- Place into a small roasting pan and rub the surface with the remaining oil, and season with Italian seasonings, salt and pepper.
- Roast in a preheated 365 degree oven for about 1 hour 20 minutes, or until the turkey breast reaches an internal temperature of 150 degrees F.
- Remove the breast roll from the pan and cover with a tent of foil.
- Remove the pan from the oven, and drain off all the excess oil.
- Place the pan on your stovetop, and add the white wine, scraping up all the browned bits from the bottom, and cook until it has reduced by half.
- Remove a few spoonfuls of the broth to a separate cup, and pour the rest into your roasting pan with the fresh thyme, and mix well.
- Mix together the flour and remaining broth, and whisk this mixture into your gravy.
- Season with salt and pepper and strain through a sieve.
- Cut off the twine around the turkey, and slice your into 1/2 inch slices and arrange on a platter.
- Serve, offering a little sauce or gravy on the side.