Stuffed and Rolled Turkey Breast
- Preheat oven to 450ºF. With small knife, make an X in the top of each chestnut. Place on rimmed baking sheet and roast for about 25 minutes or until the skins split. Let cool. Reduce oven temperature to 400ºF.
- Crack chestnuts open with a nutcracker; remove the shells. Coarsely chop chestnuts; place in large bowl. In skillet, heat 1/4 cup of the olive oil over medium heat; fry bread crumbs for 3 minutes or until lightly browned. Add to chestnuts.
- Heat 1 tbsp of olive oil to skillet set over medium-high heat; sauté prosciutto until crispy. Add to chestnut mixture; add cheese, rosemary, parsley, garlic, and 1 tbsp olive oil; mix well. (The stuffing can be covered and refrigerated for up to 2 days.)
- Lay turkey breast flat on cutting board. Place large piece of waxed paper over turkey; pound with meat pounder to flatten to even thickness. Sprinkle with salt and pepper. Spread stuffing evenly over turkey breast to within 1 inch of edges. (All the stuffing may not fit; save any excess for topping the breast after it is rolled.) Starting at one long side, roll up turkey jelly-roll-style and tie with kitchen string in four or five places.
- Heat remaining olive oil in large skillet set over medium heat; brown turkey roll on all sides. Transfer to rack in roasting pan; add pan juices from skillet to pan. Sprinkle with salt and pepper; pat any remaining stuffing on top.
- Add 1/2 cup wine to pan. Roast, basting occasionally with pan juices and adding remaining wine to pan halfway through cooking time, for 1 hour and 10 minutes or until instant-read thermometer registers internal temperature of 175º to 180ºF.
- Let stand for 15 minutes; cut roll into 1/2-inch slices; arrange slices on serving platter, spooning any pan juices over meat. Serve hot, or let cool completely and serve at room temperature.
Recipe provided by Chef Mary Ann Esposito
Cooking Method: Bake
World Cuisine: Italian
Product: Extra Virgin