My Christmas Stuffed Turkey Breast with Prosciutto

My Christmas Stuffed Turkey Breast with Prosciutto

Ready in 45 minutes
3 review(s) averaging 5. 100% would make again

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Try this My Christmas Stuffed Turkey Breast with Prosciutto recipe, or contribute your own. "Main Dish" and "Roast" are two tags used to describe My Christmas Stuffed Turkey Breast with Prosciutto.


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1 Turkey Breast
300 grams Pork; minced
300 grams Turkey Leg Meat; minced
75 grams Breadcrumbs
3 tablespoons Parsley; chopped
2 tablespoons Sage; chopped
1 tablespoons Thyme; chopped
1 tablespoons Rosemary; chopped
250 grams Prosciutto
150 grams Butter; sliced
Salt & Pepper; as required
2 medium Onions; diced
4 Bay Leaves
4 sprigs Thyme

Original recipe makes 12



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.


Added on Award Medal
Verified by stevemur
Calories Per Serving: 329 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I made edits to this recipe.]
adindin 6 years ago

[I made edits to this recipe.]
adindin 6 years ago

[I posted this recipe.]
adindin 6 years ago

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