23 minutes ago
Wednesday, February 9, 2011
Since everyone went crazy over that Turkey Roulade, I see a lot of stuffed meats in my future. Pork loin, flank steak and turkey breast.
I am getting good at this tying and rolling thing.
This recipe is very simple. Once you get over the butterflying and pounding the meat, you are halfway done.
This time I used prunes, fresh sage and prosciutto for the stuffing and it was sweet and savory.
Stuffed Turkey Breast w/ Prosciutto, Prunes & Sage (loosely adapted from Radically Simple):
3 lb. boneless turkey breast with skin
handful of dried prunes
10 fresh sage leaves
3 slices of prosciutto
handful of pine nuts
kosher salt & pepper
Butterfly your turkey breast and open it up like a book.
Lay it out on a surface covered in plastic wrap (to save mess) and pound it with a meat mallet to thin it out a bit. Season with kosher salt & pepper.
Lay the prosciutto slices down the center of the breast and scatter the prunes, sage leaves and pine nuts on top. Drizzle w/ olive oil and sprinkle w/ kosher salt.
Roll or wrap up the package and tie kitchen twine around the bundle every 2". I also tie one down the center, horizontally.
Lay in a roasting pan and drizzle a bit more olive oil over the top and season w/ kosher salt & pepper.
I put a little chicken stock in the bottom of the pan, so the meat stays moist.
Bake in a 350F oven for about 1 hour and 15 minutes, or until a meat thermometer says 155. Check it after one hour.
Loosely cover the turkey in foil and let rest 20 minutes before slicing.
I made a pan sauce from the drippings and stock.
Delicious and easy!