This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"No more turkey, but I'd like some more of the bread it ate."
-Hank Ketcham, Creator of Dennis the Menace
This recipe might seem complicated, but it is really only an extra step when compared to stuffing a turkey and trussing it. If you have a small dinner party, this is a fantastic recipe. You can prep the turkey in advance, place it in the fridge and then roast it before dinner. If you are concerned about fileting the breast correctly, ask your butcher. He or she will do it for you and then all you have to do is truss the breast when it is stuffed.
Servings: 8 | Serving size: 4 ounces turkey with stuffing
Cooking Time: 120 Minutes
This recipe can be multiplied by 2, 3, 4.
Makes great leftovers.
|3 tsp||olive oil|
|4 medium||shallots (thinly sliced)|
|1 lb||crimini mushrooms (thinly sliced)|
|2 tsp||dried rosemary|
|fresh ground black pepper (to taste)|
|2 ounces||prosciutto (thinly sliced)|
|1/2||boneless turkey breast (with skin)|
Place 2 teaspoons of the olive oil in a large skillet over medium high heat.
Add the shallots and cook, stirring frequently, until they are limp.
Add the mushrooms and cook, stirring frequently until they are well browned and there is little water in the bottom of the pan.
Add the dried rosemary, salt and pepper. Stir well and cook for another two minutes. Remove from the heat and let cool.
Place a large skillet in the oven and preheat to 375°F.
Prepare the turkey breast by placing it on a cutting board skin side down with the skinny tip facing you.
The large tender should easily fold to your left.
Filet the breast by butterflying it starting at the right side. Cut carefully so that you create filets that are about half the thickness of the turkey breast. Pull the top of the butterfly to your left toward the tender.
As you get to the tender, filet carefully and it will become part of the large open butterflied breast. You should stop as you get about half way through the tender leaving about an inch on your left side so that the butterflied filets don’t come apart.
Line the inside of the butterflied turkey breast with prosciutto slices. Two ounces is about four thin slices.
Add the mushroom mixture on top of the prosciutto. Pat down carefully.
Roll the breast from left to right carefully pushing the mushroom mixture inside the roll tightly.
When the breast is rolled back up truss starting at the large base and working toward the tip.
(This is a great video on how to stuff and truss: https://www.youtube.com/watch?v=yp1dnljwJ70)
After trussing remove the hot skillet from the oven and place the remaining teaspoon of olive oil in the pan.
Place the trussed turkey breast in the pan skin side up.
Roast for 20 minutes skin side up and then turn over so that it is skin side down. Roast for 20 minutes and turn back over so it is skin side up. Roast for another 20 minutes or until the internal temperature is 160°F. Remove from the oven and let rest for about 10 minutes.
Slice and serve.
Serving size: 4 ounces turkey with stuffing
|Calories 252||Calories from Fat 106|
|% Daily Value|
|Total Fat 12g||20%|
|Saturated Fat 3g||14%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 7g||2%|
|Dietary Fiber <1g||3%|
|Vitamin A 6%||Vitamin C 5%|
|Calcium 4%||Iron 14%|
|Vitamin K 1 mcg||Potassium 674 mg|
|Magnesium 41 mg|