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Prosciutto Stuffed Turkey Breast




Source of Recipe


bhg.com






List of Ingredients



• 1 large leek, thinly sliced (1/2 cup)`
  
• 4 tsp olive oil
  
• 1/2 cup soft bread crumbs, toasted
  
• 1/3 cup pine nuts, toasted
  
• 1/4 cup grated Parmesan cheese
  
• 3 T snipped fresh sage or 3 tsp dried sage, crushed
  
• 2 T snipped fresh parsley
  
• 1 (4 1/2 lb to 5 lb) whole turkey breast
  
• 1/4 lb thinly sliced prosciutto
  
• 2 T all-purpose flour
  
• 1 1/3 cups reduced-sodium chicken broth
  
• 1/4 cup dry white wine
  






Instructions



1. For stuffing, cook leek in 2 tsp of the hot oil until tender. Combine leek, nuts, bread crumbs, Parmesan cheese, 2 T of the fresh sage or 2 tsp of the dried sage, and parsley. Set aside.`
   
2. Remove skin from turkey in 1 piece; set aside. Remove bone; split breast into 2 equal pieces. Place breast halves, skinned sides down, on plastic wrap, so the 2 halves form a square. Cover with plastic wrap. Pound with the flat side of a meat mallet to 1/2" thickness. (The breasts should form a rectangle.)
   
3. To stuff, arrange prosciutto atop turkey. Spoon stuffing onto prosciutto. Starting with a side that is parallel to the turkey seam, roll up turkey and stuffing. Wrap skin around turkey. Tie with string. Place on a rack in a roasting pan. Brush with remaining oil. Insert a meat thermometer into center. Roast in a 375 degree oven for 1 1/4 to 1 1/2 hours or until thermometer registers 170 degrees and turkey is no longer pink. Cover; let stand 10 minutes, reserving 2 T drippings.
   
4. For gravy, spoon reserved drippings into a medium saucepan. Stir in flour. Stir in broth and wine. Add remaining fresh or dried sage. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve with turkey.
   






Final Comments


Makes 12 servings.