All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Success!
A link to %this page% was e-mailed
In a bowl, combine the sausage, prosciutto, chestnuts, olives and sage. Season with salt and pepper. Heat a small skillet and add a teaspoon of the stuffing. Saute until cooked through, about 2 minutes. Taste for seasoning and adjust seasoning in the stuffing mix, if necessary.
Place the turkey breast on the cutting board with skin side down. Flatten with your hands, season with salt and pepper and drizzle with olive oil to moisten. Spread stuffing on top and roll the turkey around the stuffing. Wrap kitchen twine around breast and tie tightly.
Place turkey in a roasting pan, drizzle with olive oil and season with salt and pepper. Roast until internal temperature of the turkey breast is 165 degrees F, about 1 hour or 12 to 15 minutes per pound.
Let rest 10 minutes, then snip off kitchen twine. Slice the turkey and arrange decoratively on serving platter. Pour pan juices over the slices and serve.
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By NatchezCaribbeanP
Fairfield, CA
on December 26, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was the highlight for Christmas dinner! It is a winner too and added to the menu favorites! I had never cooked with chestnuts let alone hazelnuts or actually had never cooked a turkey breast solo and with stuffing too! It is a perfect winter meat and highly recommend it to EVERYONE! This is labor intensive as well but also worth every single bite! I had to somewhat improvise on rolling the turkey breast because the package of turkey breast was separated. So if you buy your turkey breast (Butterball and open it and they are already cut apart or separated just do as the recipe says but put most of the stuffing on one breast and then top it with the other breast (rolling it is not optional, at least I didn't see how so I twined the whole breast cross ways to ensure the stuffing didn't ooze out and everything came out perfect. The flavors are marvelous! Thanks again Giada!
Read all 1 reviews