Prosciutto Stuffed Turkey Breast
|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)|
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.
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.