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Hello all,
We made this last night for some friends on a hot summer evening, and really enjoyed it. It's a stuffed turkey roll recipe that works great in a brick oven. The heat of the oven sears the stuffed turkey, and browns the pan drippings to make a wonderful, light sauce. We stuffed our turkey with a ham and cheese frittata, which is a nice change from a traditional bread stuffing.
To make a turkey roll you'll want about two pounds of breast meat, ideally from a turkey large enough that this will be half a breast. You can use any type of frittata, including ham and cheese, ham and spinach, and onion, etc.
Ingredients
? 2 pound turkey breast meat
? 1 cup chopped cooked spinach, drained well
? 1/2 pound ham
? 1 stip of bacon
? 1 sprig of rosemary
? 1 onion
? 2 eggs
? Olive oil
? Salt, pepper, and the herbs of choice to taste
? Butcher's twine
Preparation:
Begin by preparing the spinach and making the fritatta. Saute the onion and add the eggs. Stir the eggs for a few seconds, then let set. Add the ham and spinach and cook for a few more moments. When the bottom of the fritatta is set, flip it onto a plan and return it to the pan to cook the other side. Set the finished fritatta aside.
Set the turkey breast on a cutting board and make a horizontal cut almost all the way through it, about a 3/4 inch from the base. Open the breast like a book, make another cut, and open it again to obtain a rectangle of meat; gently pound it with the flat of your knife or a smooth meat pounder to thin it, keeping it as rectangular as you can.
Lay the fritatta, or the stuffing ingredients, over the slice, beginning with what will not melt, and season them to taste with salt, pepper, and whatever other herbs you like; I might go with some thyme and a tablespoon of minced parsley. Roll the breast up into a log, lay the bacon strip and rosemary sprig across the top, and tie the roll with butcher's twine so it resembles a salami; if you are including cheese in the filling be especially careful to make a good seal because it will melt and leak out if you don't.
Cooking
Roast the turkey roll in a moderately warm oven (400F-500F, or 4 Mississippis) for about 45 minutes.
Serve it sliced, with the pan drippings spooned over it. Or, whisk 2 Tbl of butter and 1/2 cup Madiera to the pan drippings to make a nice sauce.
We made this last night for some friends on a hot summer evening, and really enjoyed it. It's a stuffed turkey roll recipe that works great in a brick oven. The heat of the oven sears the stuffed turkey, and browns the pan drippings to make a wonderful, light sauce. We stuffed our turkey with a ham and cheese frittata, which is a nice change from a traditional bread stuffing.
To make a turkey roll you'll want about two pounds of breast meat, ideally from a turkey large enough that this will be half a breast. You can use any type of frittata, including ham and cheese, ham and spinach, and onion, etc.
Ingredients
? 2 pound turkey breast meat
? 1 cup chopped cooked spinach, drained well
? 1/2 pound ham
? 1 stip of bacon
? 1 sprig of rosemary
? 1 onion
? 2 eggs
? Olive oil
? Salt, pepper, and the herbs of choice to taste
? Butcher's twine
Preparation:
Begin by preparing the spinach and making the fritatta. Saute the onion and add the eggs. Stir the eggs for a few seconds, then let set. Add the ham and spinach and cook for a few more moments. When the bottom of the fritatta is set, flip it onto a plan and return it to the pan to cook the other side. Set the finished fritatta aside.
Set the turkey breast on a cutting board and make a horizontal cut almost all the way through it, about a 3/4 inch from the base. Open the breast like a book, make another cut, and open it again to obtain a rectangle of meat; gently pound it with the flat of your knife or a smooth meat pounder to thin it, keeping it as rectangular as you can.
Lay the fritatta, or the stuffing ingredients, over the slice, beginning with what will not melt, and season them to taste with salt, pepper, and whatever other herbs you like; I might go with some thyme and a tablespoon of minced parsley. Roll the breast up into a log, lay the bacon strip and rosemary sprig across the top, and tie the roll with butcher's twine so it resembles a salami; if you are including cheese in the filling be especially careful to make a good seal because it will melt and leak out if you don't.
Cooking
Roast the turkey roll in a moderately warm oven (400F-500F, or 4 Mississippis) for about 45 minutes.
Serve it sliced, with the pan drippings spooned over it. Or, whisk 2 Tbl of butter and 1/2 cup Madiera to the pan drippings to make a nice sauce.
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