My Christmas Stuffed Turkey Breast with Prosciutto
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Yield: 12 Ready in 45 minutes
8 people trying soon
Verified by stevemur
|1 Turkey Breast|
|300 gramsPork; minced|
|300 gramsTurkey Leg Meat; minced|
|3 tablespoonsParsley; chopped|
|2 tablespoonsSage; chopped|
|1 tablespoonsThyme; chopped|
|1 tablespoonsRosemary; chopped|
|150 gramsButter; sliced|
|Salt & Pepper; as required|
|2 mediumOnions; diced|
|4 Bay Leaves|
My Christmas Stuffed Turkey Breast with Prosciutto Preparation
For the stuffing:
Combine the onion, herbs & breadcrumbs with the minced pork & minced turkey meat to form the forcemeat. Season accordingly.
Trim and open out the whole turkey breast and season the inside with salt & pepper.
Place a mound of the forcemeat along one half of the breast and roll the whole breast around the forcemeat as tightly as possible.
Place strips of prosciutto across the rolled breast - cover as much of the breast as possible.
Place the bay leaves and sprigs of thyme along the top of the prosciutto and top with the slices of butter.
Wrap a baking paper sheet around this and then roll the whole thing tightly in foil.
Roast at 180 degrees for 1 hour then remove the foil and baking paper and continue roasting for a further hour or a little less depending on the size of the breast. Baste frequently.
Leave to rest for 10 minutes in a walm place before serving.
Use the roasting juices to making a gravey.
I like to add chestnuts to the roasing pan for the last hour and serve them as a garnish.
The turkey breast can be sliced thin or as thick as you like but whatever it is a wonderful variation on the traditional Christmas turkey.
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