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My Family’s Christmas Recipes : Arrosto Di Tacchino Ripieno – Stuffed Roast Turkey Breast (Second Course)

My Family's Christmas Recipes : Arrosto Di Tacchino Ripieno - Stuffed Roast Turkey Breast (Second Course)

Only few days left until Christmas, so hurry up and try to put on a perfect Christmas dinner to celebrate with the whole family.
As a second course we love to have on our plates a delicious roast turkey breast stuffed with the meatballs mixture. As a side dish we use to prepare oven roasted potatoes seasoned with rosemary, sage and sea salt.
Enjoy with red or withe wine, either way it will be a great second course.
Buon Appetito & Buone Feste!!!

Ingredients

2 lbs turkey breast, boneless
4 tablespoons Extra Virgin Olive Oil
2 tablespoons unsalted butter
1 beef bullion cube
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh sage, chopped
1 cup dry white wine

For the filling
2 stale bread rolls
1/2 pound ground beef (cooked)
1/2 pound ounces chicken breast (cooked), finely minced
4 ounces prosciutto cotto , finely minced
2 ounces mortadella , finely minced
4 tbs Parmigiano Reggiano cheese, freshly grated
1 small bunch fresh Italian parsley , finely chopped
1 egg
salt and black pepper, to taste

Directions

Prepare the turkey filling placing the stale bread to soak in lukewarm water for 30 minutes. After this time, squeeze out the excess of the water.
In a large bowl combine ground beef, chicken, squeezed bread, prosciutto cotto, mortadella, parmesan cheese, parsley, 1 egg, salt and pepper.
Blend all the ingredients very well with your hands, set aside.
Remove the skin in one piece from the turkey breast and reserve.
On a large wooden board, pound the turkey breast with a mallet until 1/4 inch thick.
Spread a generous amount of meatballs mixture, leaving 1 inch border around all sides.
Roll the breast lengthwise.
Lay the skin over the top and tuck under the edges.
Tie the rolled turkey with kitchen string.
In a large pot, place the Extra Virgin Olive oil, the butter, the rolled turkey, the beef bullion cube, the chopped sage and rosemary.
Sauté at medium heat for a couple of minutes.
Add the withe wine and cook until evaporated.
Add 3 glass of hot water, cover with the lid (not entirely) and cook at low heat for 1 hour and a half.
Untie the rolled turkey, slice it and serve with oven roasted potatoes.

Photo by Maurizio”OttO” De Togni

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