Rolled Stuffed Turkey Breast - {Rollato Di Tacchino}

Recipe Ingredients

2/3 lb	302g / 10oz	Whole chestnuts
1/2 cup	118ml	Olive oil
1 1/2 cups	219g / 7.7oz	Fresh bread crumbs
1/4 lb	113g / 4oz	Prosciutto - diced
1/4 cup	10g / 0.4oz	Fresh rosemary leaves
3 tablespoons	45ml	Chopped flat-leaf parsley
2 tablespoons	30ml	Garlic cloves - minced (large)
1/3 cup	48g / 1.7oz	Freshly-grated Parmigiano-Reggiano cheese
4 lbs	1816g / 64oz	Turkey breast - butterflied
		Fine sea salt - to taste
		Coarsely-ground black pepper - to taste
1 1/2 cups	355ml	Dry white wine

Recipe Instructions

Preheat the oven to 450 degrees. With a small knife, make an X in the top of each chestnut. Place on a rimmed baking sheet and roast for about 25 minutes, or until the skins split. Remove and let cool. Reduce the oven temperature to 400 degrees.

Crack the chestnuts open with a nutcracker and remove the nutmeats. Coarsely chop the nutmeats and put in a large bowl.

In a skillet, heat 1/4 cup of the olive oil. Add the bread crumbs and fry until lightly browned. Add to the chestnuts.

Add 1 more tablespoon of the oil to the skillet, and saute the prosciutto until crispy. Add to the bread crumbs. Add the rosemary, parsley, garlic, cheese, and 1 tablespoon of the oil and mix well. (The stuffing can be covered and refrigerated for up to 2 days.)

Lay the turkey breast out flat on a cutting board. Place a large piece of wax paper over the turkey and pound it with a meat pounder to flatten it to an even thickness. Rub the inside of the turkey with salt and pepper. Spread the stuffing mixture evenly over the turkey breast to within 1 inch of the edges. Do not worry if all of the stuffing does not fit; save any excess for topping the breast after it is rolled.

Starting at a long side, roll the turkey up like a jelly roll and tie it with string in four or five places.

In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Brown the turkey roll on all sides. Transfer the turkey roll to a rack in a roasting pan and add the pan juices from the skillet. Sprinkle with salt and pepper, and pat on any remaining stuffing over the top.

Add 1/2 cup of wine to the pan. Roast for 1 hour and 10 minutes, or until the internal temperature registers 175 to 180 degrees on an instant-read thermometer. Baste the meat occasionally with the pan juices, adding the remaining 1 cup wine to the pan halfway through the cooking time.

Let the meat rest for 15 minutes before slicing it. Then cut the roll into 1/2-inch slices, arrange them on a platter, and pour any pan juices over the meat. Serve hot, or let cool completely and serve at room temperature.

This recipe yields 8 servings.

Source:
Ciao Italia at http://www.ciaoitalia.com

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