FoodieCuisine.com

By Todd Barron @ FoodieCuisine.com

Wine and apples added

It’s close to the end of summer and it also happens to be over 100 degrees Fahrenheit outside.  My sister-in-law graduates from college (almost a 4.0 GPA!) this weekend and the family has asked me to cook a turkey.  They are cooking the green beans, stuffing, pies, and cakes, but want me to provide the turkey.

What is this, Thanksgiving in August?  It doesn’t matter though as it’s her day and I’m happy to oblige.  I do not make the traditional turkey on Thanksgiving and am not going to start now.  Instead, I make an Italian themed stuffed turkey roll.  Don’t worry, my family loves it. 🙂

The saltiness of the proscuitto adds great flavor to the turkey and it keeps it from drying out while I cook it.  The white wine allows the turkey to be braised, which in itself creates a wonderful flavor with a hint of fruit from the apples.  The pate gives the dish an earthy flavor and people typically have no idea its even in the dish.  Overall, everything just works, and works quite well for the dish.  I’ve been serving it for 5 years now and it’s always completely gone before the meal is over.

Start with a turkey breast, a half-pound of Prosciutto de Parma, 1 box of cream cheese, 6 ounces of sliced mushrooms, 4 sprigs of tarragon, and a package of duck pate.

Prep

• Chop the mushrooms into small pieces
• Loosely chop the tarragon
• In a large bowl, soften the cream cheese and mix in the mushrooms and tarragon
• Roll out the turkey breast and pound it until it is about 1/2″ thin on all levels.
• On the right side of the flattened turkey breast, mound the cheese mixture
• Roll it from right to left
• Lay the prosciutto out on strips across the cutting board to create a sheet of ham
• Place the turkey breast on top of the sheet (see pictures)
• Spread the pate across the top of the turkey roll
• Roll the prosciutto up and around the turkey roll
• Press it and ensure it is sealed well.

Cooking

• On high, heat 2 tablespoons of oil and 2 tablespoons of butter in a dutch oven
• Place the turkey roll gently into the dutch oven
• Wait to hear it sizzle and let it cook for about 5 minutes
• Pour a bottle of white wine into the dutch oven
• Surround the turkey with 2 sliced apples
• Cover and bake in the oven at 350 degrees until a probe reads 175 degrees at the thickest part

Alfredo Sauce

• Heat 1 pint of heavy cream in a large sauce pan
• Stir it constantly until you can see the pan when the spoon streaks through (about 10 minutes)
• Add in one container of Kraft Parmesan cheese
• Add salt and pepper to taste
• Let cook for 1 minute and serve

I like to slice the turkey breast across the grain and serve it with a little Alfredo sauce across the top.  The only thing you have to be careful of is the turkey drying out.  Do not overcook it.  Enjoy!