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turkey breast kosher salt freshly ground black pepper extra-virgin olive oil turkey sausage apples walnut pieces bread crumbs eggs nutmeg sage parsley white wine chicken broth
Viewed: 80 - Published at: 3 years agoIngredients
- 1 (5-6 pound) whole turkey breast, boned, halved and butterflied by your butcher
- kosher salt
- 2 tablespoons freshly ground black pepper, plus more as needed
- 3 tablespoons plus 1/4 cup extra virgin olive oil
- 1 pound turkey sausage
- 2 apples, peeled, cored and cut into 1/2-inch dice
- 1/2 cup walnut pieces
- 2 cups panko bread crumbs
- 1/2 cup Parmigiano Reggiano, freshly grated
- 2 large eggs
- 1 teaspoon nutmeg, freshly grated
- 1 tablespoon fresh sage leaves, chopped
- 1 bunch fresh flat-leaf parsley, finely chopped (1/4 cup)
- 2 cups dry white wine
- 2 cups chicken broth
Method
- Pound the butterflied turkey breast halves to flatten them, then season with salt and pepper and refrigerate.
- Preheat the oven to 400F.
- In a 12- to 14-inch saute pan, heat 3 tablespoons of the olive oil over medium heat until smoking.
- Add the turkey sausage and cook, breaking it up with a wooden spoon as it cooks, until golden brown, 7 to 9 minutes.
- Drain all but 4 tablespoons of the fat from the pan and add the apples and walnut pieces.
- Cook for 8 minutes, or until the apples soften.
- Remove from the heat and allow to cool for 20 minutes.
- Add the panko, Parmigiano, eggs, 2 tablespoons of pepper, the nutmeg and herbs and stir with your hands, as you would for meatloaf or burgers, just until it comes together.
- Place the two turkey pieces on a cutting board, skin side down, and divide the stuffing between them.
- Roll each of the breasts like a jelly roll and tie them firmly in several places with butchers twine.
- Place the two rolls on a rack set in a roasting pan, skin side up.
- Pour 1 cup of the wine and 1 cup of the broth over them, season with salt and pepper, and roast until they are dark golden brown on the outside and a meat thermometer inserted into the fattest part of the breast registers 165F, about 1 hour, plus or minus 10 minutes.
- Remove the pan from the oven, place the turkey rolls on a cutting board, and let them rest for 15 minutes before carving.
- Place the roasting pan on the stovetop over medium-high heat.
- Add the remaining 1 cup wine and 1 cup broth to the pan and deglaze, scraping the bottom of the pan with a wooden spoon.
- Cook for 5 minutes, then add the remaining 1/4 cup oil.
- Shake the pan to emulsify the sauce and season with salt and pepper.
- Carve the turkey rolls into 1/2-inch slices and drizzle with the pan sauce.
