Stuffed Breast of Turkey in wine
sauce
Roasted
stuffed
turkey breast braised in Traminer wine
Ingredients:
| 1 boneless
breast of turkey, 3 1/2 - 4 pounds |
|
| 2
cloves garlic, minced |
|
| 2 tablespoons minced fresh rosemary |
|
| salt and pepper to taste |
|
| 1/4 pound thinly sliced pancetta |
|
| 3 tablespoons grated Parmesan |
|
| 2 tablespoons sweet butter |
|
| 3 tablespoons olive oil |
|
| 1 cup Traminer wine |
|
| 1 cup baby carrots |
|
| 1 cup peeled boiling onions |
|
- Preheat the oven to 375°. Flatten the turkey
breast by pounding it with a mallet or cast iron skillet until it is an even
thickness, about 1/2 to 3/4 inch thick.
- Mix the garlic, rosemary, salt, pepper and 1
tablespoon of the olive oil into a paste. Rub all over the inner side of the
turkey.
- Cover the seasoned surface of the turkey with
the Pancetta slices, and then sprinkle with the grated Parmesan.
- Roll up the turkey breast tightly, starting
with one of the short, irregular sides. Tie securely with kitchen twine at 1
1/2 inch intervals, forming a sausage shape.
- Heat the butter and remaining olive oil in a
large casserole or Dutch oven over medium-high heat. Brown the turkey all
over for about 7 minutes, or until golden.
- Add the Traminer wine and reduce by 3/4,
stirring.
- Add the baby carrots and the boiling onions to
the casserole and stir to coat the vegetables.
- Place the casserole in the oven and roast for
45 minutes to an hour, basting several times, until a meat thermometer
registers 170° in the thickest part of the meat. The juices should run
clear when the meat is pricked with a fork. Add more Traminer if the roast
looks dry.
- Transfer the roast to a platter, and tent with
aluminum foil to rest for at least ten minutes.
- Remove the string and slice the turkey into
rounds about 1/2 inch thick.
Serve
the turkey with its vegetables and pan
juices over mashed potatoes or polenta, and plate with fresh steamed spinach on
the side.
Enjoy with chilled Mosby Traminer!
Serves 6
|
