There's more than one way to roast a turkey. In November, we're going Mediterranean-style. This recipe is a marriage of two European dishes: a polpettone and a roulade. Polpettone is an Italian rolled meatloaf, and a roulade is a French dish that consists of meat rolled around a filling. This quick dish uses pork sausage, prosciutto, sun-dried tomatoes, sage and kalamata olives to create a delightful and flavor-filled meal.
- ‘Tis (not) the season. Be careful not to over-season this dish, as the stuffing ingredients are already very high in salt. Adding too much additional salt will overwhelm the dish.
- Never poke a cooking turkey. Invest in a probe thermometer. If you keep poking the turkey breast with an instant-read thermometer during the cooking process, the juices will run and the turkey will dry out.
Mediterranean Stuffed Turkey Breast
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.
Join FEAST and the Schnucks Cooking School Team on Wed., Nov. 16, at 6pm to make a full winter meal including the stuffed turkey breast shown here plus celery-walnut salad and Nantucket pie. Tickets are just $45 for a night of cooking, dining and wine. RSVP at schnuckscooks.com.