Ingredients
- 8 ounces sweet Italian sausage, removed from casing
- 5 ounces prosciutto, finely diced
- 1 cup chopped boiled chestnuts
- 1/2 cup diced green olives
- 2 tablespoons chopped fresh sage or 2 teaspoons dried
- Salt and freshly ground black pepper
- 1 (4-pound) boneless turkey breast
- Extra-virgin olive oil, for drizzling
- Special equipment: kitchen twine
Directions
Preheat oven to 400 degrees F.
In a bowl, combine the sausage, prosciutto, chestnuts, olives and sage. Season with salt and pepper. Heat a small skillet and add a teaspoon of the stuffing. Saute until cooked through, about 2 minutes. Taste for seasoning and adjust seasoning in the stuffing mix, if necessary.
Place the turkey breast on the cutting board with skin side down. Flatten with your hands, season with salt and pepper and drizzle with olive oil to moisten. Spread stuffing on top and roll the turkey around the stuffing. Wrap kitchen twine around breast and tie tightly.
Place turkey in a roasting pan, drizzle with olive oil and season with salt and pepper. Roast until internal temperature of the turkey breast is 165 degrees F, about 1 hour or 12 to 15 minutes per pound.
Let rest 10 minutes, then snip off kitchen twine. Slice the turkey and arrange decoratively on serving platter. Pour pan juices over the slices and serve.
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By cuisinier0211
on December 23, 2011
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Wonderful recipe which certainly will be repeated. Everything worked down to the time and temperature.
Simply delicious!
By CACoastalCook
on November 26, 2011
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I have made this recipe before with a bone-in breast, and the stuffing wouldn't stay put. This year, I used a boneless breast, and I used one of the other reviewer's tips of adding some stuffing mix and broth. It was AMAZING, and I plan to make this every year. I added one and one-half cups of dried, seasoned stuffing mix and 8 ounces of chicken broth to the ingredients. The breast I bought had come apart into two pieces so I just rolled each one separately, but I could probably have wrestled into one big roll if I'd wanted to. I used a roasting pan with a cover so everything stayed moist, and I took the cover off during the 20 minutes so it had a chance to brown nicely. The oven time and temperature were both spot-on. When I sliced the meat and spread it on a platter, it looked just beautiful -- but it didn't last long because it was all gobbled up so fast! My husband says this was the best turkey EVER.
By ronmaertz
on November 24, 2011
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this recipe could have been quite tasty if you hadn't completely screwed up the cooking time and temperature. With this type of quality control, I will never trust a recipe from this site again.
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