Stuffed Turkey Breast

Recipe courtesy Giada De Laurentiis
Show: An Italian Christmas with Mario & Giada Episode: An Italian Christmas with Mario & Giada
TOTAL TIME: 1 hr 15 min
Prep: 15 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 8 ounces sweet Italian sausage, removed from casing
  • 5 ounces prosciutto, finely diced
  • 1 cup chopped boiled chestnuts
  • 1/2 cup diced green olives
  • 2 tablespoons chopped fresh sage or 2 teaspoons dried
  • Salt and freshly ground black pepper
  • 1 (4-pound) boneless turkey breast
  • Extra-virgin olive oil, for drizzling
  • Special equipment: kitchen twine
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Directions

Preheat oven to 400 degrees F.

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.

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  • on December 26, 2011

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    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!

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