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
- 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.