Stuffed Turkey Breast

Petto di Tacchino Farcito


For the omelet:
1 Tablespoon unsalted butter
2 large eggs
2 Tablespoons water
scant ¼ cup packed mixed chopped fresh herbs (1Tablespoon each chopped parsley, basil and sage, plus
1 teaspoon thyme)
2 Tablespoons grated or shredded Parmesan cheese

For the mushroom mixture:
3 Tablespoons Olive Oil
1 pound Cremini Mushrooms, sliced ¼ " thick or white button mushrooms
½ teaspoon Red Pepper Flakes
4 ounces Prosciutto
½ teaspoon coarse Salt
¼ teaspoons ground Black Pepper
5 large cloves of Garlic, finely chopped
½ cup Brandy

For the turkey:
2 ½ to 3 pounds whole boneless Turkey Breast (2 breasts separated), butterflied (opened like a book), skin removed, tenderloins removed and reserved or frozen for another use.
½ teaspoon Salt
¼ teaspoon Pepper
Cooking twine/kitchen string
3 Tablespoons Olive Oil
½ cup Brandy
¼ cup Flour, seasoned with salt and pepper
1 cup Heavy Cream
3 cups Chicken Stock
2 large Carrots, peeled and cut in half lengthwise and then into ½ " pieces OR cut in ¼’s lengthwise and
then into 3" "sticks"
1 medium Zucchini, cut into ¾ " pieces OR cut in ¼’s lengthwise and then into 3" "sticks"
1 cup frozen Peas
¼ cup chopped fresh Parsley
Serves 6
Printable Version
Melt the butter in a medium omelet pan. In a bowl whisk together the eggs, water, salt, pepper. Stir in herbs and Parmesan cheese. Pour into a non stick pan. Over low heat cook the omelet, loosening the sides gently, as it cooks. When the omelet is about 2/3 cooked, slide it out onto a plate, then holding the plate by its rim turn it upside down, and let the omelet fall gently back into the pan with the cooked bottom facing up (in order to cook the other side). Remove from heat. Set aside.
In a 12 " wide, deep sauté pan, heat 3 Tablespoons of olive oil. Over high heat, sauté the mushrooms until they start to brown, stirring constantly. Add the red pepper flakes, chopped Prosciutto, salt, pepper and chopped garlic, and continue to sauté for 2 -3 more minutes.
Add ½ cup of Brandy, bring to a boil and reduce to a glaze. (The liquid is almost gone, the mushrooms are well coated.) Take off the heat and set aside.
Remove the skin from the breasts and discard. Place the two breasts topside (skin side) down on a work surface. Remove tenderloins and save for another use. Butterfly each breast so that they look like 2 open books. Cover the turkey with a sheet of plastic film or waxed paper and pound, in down and out motions, to scaloppini thickness. (About ¼ " or slightly thicker).
Cut the omelet into strips and lay the pieces across in the middle of each pounded turkey breast (across the width of each "open book" from left to right). Sprinkle with salt and pepper. Pour the mushroom mixture on top of the omelet. Do not over stuff. If there is a bit of mushroom mixture left over, reserve and add to sauce later.
Roll each turkey breast like a log. Start with the near edge Fold the outer edges in (like you would a tortilla) and continue rolling, tucking and tightening the roll as you go. Roll the edge of the meat tightly away from you. Continue, rolling gently over the filling.. End with turkey meeting turkey - the filling completely sealed inside. Sit the rolls on the board, seam side down.
Beginning at one end, gently tie a length of kitchen string around the circumference of the log. Repeat tying lengths of string around the rolls every few inches until you reach the other end.
Dust all sides of each turkey roll with seasoned flour. Brush off any excess.
In the same pan that you sautéed the mushrooms, heat the olive oil. Brown the rolls for approximately 2 minutes on each side (4 turns) over high heat. If the pan is too crowded, brown each roll separately, then return both rolls to the pan.
Deglaze with ½ cup brandy. Reduce to a glaze.
Add the cream and the stock. Bring to a boil. Reduce heat and simmer. Cook for 20-25 minutes. Rotating the rolls every few minutes (to immerse each side in the simmering liquid). If carrots and zucchini are cut into a small dice, add for the last 5 minutes of cooking. If you prefer the larger pieces, add for the last 10 minutes of cooking.
Remove the turkey. Let rest. Add frozen peas. Cook 3 more minutes. Remove vegetables with a slotted spoon and set aside.
Continue reducing/simmering sauce for another 4-5 minutes, or until sauce is thickened and coats the back of a spoon. Season to taste with salt and pepper. Add any remaining mushroom mixture to the sauce at this point.
Remove the strings from each turkey roll. Slice into ½ to ¾ inch disks. Lay slices overlapping on a serving dish. Spoon sauce over the turkey.
Surround with mixed cooked vegetables. Sprinkle with chopped parsley and serve.
©2013 Nick Stellino Productions