Stuffed and Rolled Turkey Breast
Prep Time: 20 min
Cook Time: 1 hr 40 min
Total Time: 2 hr
- 2/3 lb whole chestnuts
- 1/2 cup Filippo Berio Extra Virgin Olive Oil, divided
- 1 1/2 cups fresh bread crumbs
- 1/4 lb prosciutto, diced
- 1/3 cup grated Parmigiano-Reggiano cheese
- 1/4 cup fresh rosemary leaves
- 3 tbsp fresh parsley, chopped
- 2 large cloves garlic, minced
- 4 lb turkey breast, butterflied
- Fine sea salt
- Coarsely ground pepper
- 1 1/2 cups dry white wine, divided
- 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