Serves | 4 to 6 |
- 1 boneless turkey breast
- ½ cup Italian-style bread crumbs
- 1/3 lb seasoned ground pork
- 1/3 cup sun-dried tomatoes, chopped
- 6 kalamata olives, chopped
- 9 large sage leaves
- 4 slices prosciutto
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tsp grape seed oil
| Preparation | Preheat oven to 400°F, with the rack in the upper third of the oven. Place turkey breast between two large pieces of plastic wrap and gently pound with a meat mallet until breast is about ½-inch thick.
Sprinkle bread crumbs evenly over pounded turkey breast. Top with ground pork, leaving a ½-inch rim around the edges of the turkey breast. Sprinkle sun-dried tomatoes and kalamata olives over the pork. Place sage leaves over the tomatoes and olives as evenly as possible. Layer on the prosciutto and carefully, but tightly, roll the turkey breast. Tie the rolled turkey breast in sections with kitchen twine as you would a roast.
Place rolled, tied breast in a small roasting pan. Season with salt and pepper. Drizzle with grape seed oil to coat. Cook the breast until the center reaches 160°F, about 12 minutes per pound.