Rolled Stuffed Turkey Breast
User Reviews
5
16 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr
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Additional Time
10 mins
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Total Time
1 hr 20 mins
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Servings
6 people
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Calories
417 kcal
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Course
Main Course
Rolled Stuffed Turkey Breast
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Rolled Stuffed Turkey Breast is prepared by butterflying a turkey breast, tenderizing it, layering on prosciutto and a stuffing mixture often containing chestnuts and cranberries, then rolling and roasting it. The result is a layered roast with moist turkey, flavorful stuffing, and saltiness from the prosciutto, suitable for festive meals.
Description
This recipe involves preparing the turkey breast by slicing it to open flat like a book, then pounding it to an even thickness slightly smaller than a prosciutto rectangle arranged on clingfilm. The prosciutto slices create a savory outer layer that helps keep the roll intact while adding flavor. A stuffing mixture made from ingredients like chestnuts and cranberries is spread over the turkey before rolling it tightly with the prosciutto.
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Ingredients
- 16 lices prosciutto (parma ham)
- 750 g turkey breast joint
- 400-600 g chestnut or stuffing of your choice, or just sausage meat, stuffing
- 400-600 g Cranberry or stuffing of your choice, or just sausage meat, stuffing
Instructions
- Preheat your oven to 200C / 180C fan / gas mark 6 / 400F.
- Lay a piece of clingfilm, roughly 30cm x 40cm (12in x 16in), on a board.
- Lay the prosciutto on top to form a rectangle roughly 20cm x 30cm (8in x 12in) – ensure that roughly half of the prosciutto is laid horizontally and half vertically and that there are no gaps. (Don’t worry if the prosciutto rips a bit as you do this.)
- Butterfly the turkey breast – i.e. slit the turkey breast through the middle, stopping just before the end so you can open the turkey breast out like a book.
- Place another piece of clingflim on top of the turkey and beat with a meat tenderiser or a rolling pin until just smaller than the prosciutto rectangle. (This will also help to tenderise the turkey breast.)
- Lay the turkey on top of the prosciutto rectangle and then spread over the stuffing. The stuffing should completely cover the butterflied turkey breast, except not quite all the way to the edges.
- Using the clingfilm to help you roll the turkey breast starting with one of the longer sides and rolling towards the other long side (i.e. so you end up with a long thin roll not a short fat one).
- Place the rolled stuffed turkey breast on a roasting tray with the seam facing downwards. Place in your preheated over for 1 hour. (The internal temperature should register 165F or 75C).
- Leave to rest for 10 minutes then serve, cut into think slices, with all your favourite Christmas vegetables and sauces.
Notes
- Suitable for freezing before cooking; wrap tightly in clingfilm and foil, freeze, then defrost for 48 hours in the fridge before cooking.
- After cooking, slice and freeze portions for up to a month; reheat wrapped in foil at 180C for 20 minutes.
- Always ensure the turkey and stuffing inside the roll is piping hot before serving.
- Nutrition information is approximate and should be considered a guideline.
Nutrition Information
Show Details
Calories
417kcal
(21%)
Carbohydrates
0g
(0%)
Protein
39g
(78%)
Fat
28g
(43%)
Saturated Fat
9g
(45%)
Cholesterol
129mg
(43%)
Sodium
822mg
(34%)
Potassium
510mg
(11%)
Sugar
0g
(0%)
Vitamin A
75IU
(2%)
Vitamin C
0.5mg
(1%)
Calcium
24mg
(2%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 0g | 0% |
| Protein | 39g | 78% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 129mg | 43% |
| Sodium | 822mg | 34% |
| Potassium | 510mg | 11% |
| Sugar | 0g | 0% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
16 reviews
Excellent
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