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Herb Stuffed and Pancetta Wrapped Turkey Roulade
Herb Stuffed and Pancetta Wrapped Turkey Roulade
Herb Stuffed and Pancetta Wrapped Turkey Roulade

Herb Stuffed and Pancetta Wrapped Turkey Roulade

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November 20, 2016

Prepare your taste-buds for this delicious, savory meal. The flavors of the fresh herbs combined with the bright lemon zest creates a mouthwatering mix that will be hard to stop eating.

  • Prep: 30 mins
  • Cook: 40 mins
  • Yields: 4-6 servings


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Ingredients

1 2-3 lb turkey breast, skinless, boneless and butterflied *(see note below)

3/4 cup panko breadcrumbs

1/4 cup finely chopped Colavita Sun-dried Tomatoes, (about 5 tomato halves)

1/4 cup finely chopped fresh parsley

3 tbsp grated Parmesan cheese

1 tbsp finely chopped fresh sage

1/2 tsp finely chopped fresh thyme

2 cloves garlic, finely chopped

Zest of 1 lemon

1/4 tsp freshly ground black pepper

3 tbsp Colavita Extra Virgin Olive Oil

1/4 lb. pancetta, thinly sliced

Directions

1Preheat oven to 350º. Cut about seven 15” pieces of kitchen twine.

2In a medium bowl combine the breadcrumbs, Parmesan cheese, sundried tomatoes, sage, thyme, parsley, garlic, lemon zest, black pepper and the Colavita Extra Virgin Olive Oil. Stir well to combine and set aside.

3Place the turkey on a large piece of wax or parchment paper with the longest side facing you. Spoon the breadcrumb mixture evenly on the turkey to one inch in from the edges on all sides.

4Using the paper to assist, carefully begin rolling the turkey into a roll away from you.

5Try to keep it as tight as possible as you go with the help of the paper.

6When this is done, be sure the seam side is down. Discard the paper.

7Shingle the slices of pancetta over the top of the rolled turkey.

8Starting from the middle, carefully tie the twine around the roll, taking care not to tie it too tight. Continue working in half-inch increments towards each end, being sure to tuck the ends under to keep the filling in.

9Trim off excess ends of twine.

10Place the roll on a greased baking sheet and roast until the internal temperature reaches 150º on a meat thermometer, about 40-50 minutes.

11Remove from the oven and let the meat rest for about 10 minutes.

12Very carefully snip the twines with scissors and remove from the roll.

13Do this slowly holding down the pancetta so it does not tear away from the roll.

14Cut the roll into 1” slices and serve.

15*ask your butcher to butterfly and pound out one turkey breast to about ½” thick

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