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Prosciutto Stuffed Turkey Breast

Diabetic.Foodie's picture
Ingredients
  Leek 1 Large, thinly sliced
  Olive oil/Cooking oil 4 Teaspoon
  Soft bread crumbs 1⁄2 Cup (8 tbs), toasted
  Pine nuts 1⁄8 Cup (2 tbs), toasted
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Snipped fresh sage/1 tablespoon dried sage, crushed 3 Tablespoon
  Snipped fresh parsley 2 Tablespoon
  Whole turkey breast 5 Pound (1 Piece)
  Thinly sliced prosciutto/Cooked ham 4 Ounce
  All purpose flour 2 Tablespoon
  Reduced-sodium chicken broth 1 1⁄3 Cup (21.33 tbs)
  Dry white wine/Reduced-sodium chicken broth 1⁄4 Cup (4 tbs)
Directions

For stuffing, in a medium saucepan cook leek in 2 teaspoons of the hot oil until tender.
Stir in bread crumbs, nuts, Parmesan cheese, 2 tablespoons of the fresh sage, and the parsley.
Set aside.
Remove skin from turkey breast in one piece; set aside.
Remove bone; split breast into 2 equal pieces.
Place breast halves, skinned sides down, on plastic wrap so the two halves form a square.
Cover with plastic wrap.
Pound with the flat side of a meat mallet into a rectangle about 1/2 inch thick.
To stuff, place prosciutto on top of turkey.
Spoon stuffing on top of prosciutto.
Starting from a side that is parallel to the turkey seam, roll up turkey.
Wrap skin around turkey; secure with 100-percent-cotton string.
Place turkey roll on a rack in a shallow roasting pan.
Brush with remaining oil.
Insert a meat thermometer into center of turkey roll.
Roast in a 375° oven for 1 1/4 to 1 1/2 hours or until turkey is no longer pink and meat thermometer registers 170°F.
Remove from oven.
Transfer turkey roll to a cutting board; reserve pan drippings.
Cover turkey loosely with foil; let stand for 10 minutes before slicing.
For gravy, spoon 2 tablespoons drippings into a medium saucepan.
Stir in flour.
Stir in chicken broth and wine.
Add the remaining sage.
Cook and stir until thickened and bubbly.
Cook and stir for 2 minutes more.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Poultry

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