“I love serving turkey year-round because it is easy and delicious. (It is also very economical.) This is the way I do my Thanksgiving turkey, which makes it a lot easier than a whole bird when it comes down to carving.”– Mario Batali, Molto Italiano (2005)
Note: We've added some text in blue to highlight items we regularly stock here at Cheese & Crackers, and remember when you are cooking if you run into any questions at all about any recipie we post - we are always happy talk you through it. Call us anytime at 217-615-8531 to chat about this recipie or any recipie we publish. We're here to help).
Yield: 4 servings
Ingredients:
- 8 ounces sweet Italian sausage
- 6 tablespoons unsalted butter (Delitia Butter of Parma from Italy is perfect - stop by for a taste)
- 2 ounces thinly sliced prosciutto di Parma, cut into 1/4″ cubes (We've got the best prosciutto in town direct from Italy, both prosciutto di Parma and prosciutto di San Danielle).
- 1 cup roasted chestnut pieces (Roasted Chestnuts from Italy in stock - ready to use)
- 4 ounces turkey giblets, cut into 1/4″ dice (or substitute chicken giblets or livers)
- 1 medium Spanish onion, diced
- 1/2 cup freshly grated Parmigiano-Reggiano (Do we even have to say that we have the finest Parmigiano-Reggiano anywhere? 2 year, 3 year and 4 year old wheels, cut fresh daily - stop by anytime).
- 2 large eggs, lightly beaten
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1/2 boneless turkey breast with skin, from a free-range organic turkey, butterflied so it is evenly 1/2″ thick (have a butcher do this) (Order your Organic Fresh Amish Turkey from us today before they run out).
- 4 ounces thinly sliced prosciutto cotto (Cooked Italian Ham - our Boars Head is the finest cooked ham in town)
- 1 cup chicken stock
- 1 cup dry white wine
- 2 tablespoons all-purpose flour
DIRECTIONS:
- Pound butterflied breast halves to flatten, season with salt and pepper, and refrigerate overnight.
- Preheat oven to 400°F.
- In a 12- to 14-inch sauté pan, heat 3 Tbsp oil over medium-high until smoking. Add pancetta and cook until golden brown, 7 to 9 minutes. Add pork and cook for 25 minutes or until it starts to brown, stirring regularly.
- Drain all but 4 Tbsp fat from pan and add chestnuts and prunes. Continue cooking for 8 minutes or until prunes start to soften. Remove from heat and allow to cool for about 20 minutes.
- Add bread crumbs, Parmigiano, eggs, 2 Tbsp pepper, nutmeg, and herbs and mix well with your hands. (Overmixing can result in a lead torpedo for stuffing, so do not overdo it.) Place turkey breasts on a cutting board, skin side down, and divide stuffing between them. Roll each breast like a jelly roll and tie firmly in several places with butcher's twine. Place on a rack in a roasting pan, skin side up.
- Pour 2 cups wine over turkey and season with salt and pepper. Roast until breasts are dark golden brown outside and a meat thermometer reads 165° at fattest part, about 1 hour (plus or minus 10 minutes).
- Remove and allow to rest 15 minutes before carving. Add remaining 1 cup wine to roasting pan and deglaze, scraping with a wooden spoon. Cook for 5 minutes, then add remaining 1/4 cup oil. Shake pan to emulsify sauce and season with salt and pepper.
- Carve roast into 1/2-inch-thick slices and drizzle with pan sauce.
KITCHEN COUNTER:Serves 8. Per Serving: 560 calories, 14g carbs, 53g protein, 32g fat, 175mg cholesterol, 310mg sodium, 2g fiber
