Wednesday, February 9, 2011

Another Stuffed Turkey: Prune, Prosciutto & Sage

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
olive oil

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!


The Japanese Redneck said...

I woulda nevah thunk it to use prunes.

vanillasugar said...

oh heavens yes. love this combo.

Anonymous said...

Rozanne Gold's book, the design, typography, photography, writing, and especially the approach to food and recipes, defines the word ELEGANCE. And such a wonderfully BREEZY form of elegance! Turkey looks divine, dahling.

A Feast for the Eyes said...

I took a cooking class, last week. One of the dishes uses prunes. Most of the students gasped with horror, as I grinned with delight. Why people are horrified by prunes, I will never know. Your combo is brilliant-- so setting this recipe into my future dinners. Problem is, I have to buy a sage plant. Mine died and I'm still mourning the convenience of cutting sage whenever I want to. Another Stace success!

The Short (dis)Order Cook said...

Can't go wrong with the sweet and the savory in the stuffing. Very nice way to jazz up turkey!

Judy said...

Love the stuffing you used. This definitely sounds like a winner.

Joanne said...

One of my goals in life is to at some point learn to stuff a good piece of meat. Turkey...pork...whatever, I'm not picky. But this stuffing does sound seriously divine.

Maria said...

Love the filling on this one!

Ingrid said...

Interesting combination for the filling! Looks great!

kat said...

Oh yes! We love stuffing meats too, yummy

Recipe for Delicious said...

What a great idea for stuffing! I never gave prunes the respect they deserve.

Jersey Girl Cooks said...

Love the stuffing!

Stephanie Savors the Moment said...

That turkey breast looks delicious and I love what you used for the filling - YUM!!!

druidaccountforsale said...

Prosciutto,sage and prunes what an interesting mix of flavors. I'm thinking of butterflying my making roulade meat this V-day and this would be perfect.

Rozanne said...

Stacey, thanks so much for sharing this recipe with your readers!

CB said...

Stacey --- try this recipe on the RED grill using some wood chunks (I like cherry and apple for turkey) and off-set cooking/roasting. OH MY THIS WILL BE DEE-LISH-US!

tasteofbeirut said...

I adore prunes in savory dishes and this is no exception; perfect with the sage too.

Lori Lynn said...

Now that is a great combination of ingredients.