Wood Fired Recipes Community Cookbook
Stuffed Turkey Roll — Rotolo di Tacchino
Dec 30, 2011Posted by guestchefPrintHere is a stuffed turkey roll recipe that works great in a brick oven. The heat of the oven sears the stuffed turkey, and browns the pan drippings to make a wonderful, light sauce. We stuffed our turkey with a ham and cheese frittata, which is a nice change from a traditional bread stuffed. This is a good summer meal.
To make a turkey roll you’ll want about two pounds of breast meat, ideally from a turkey large enough that this will be half a breast. You can use any type of frittata, including ham and cheese, ham and spinach, and onion.
Stuffed Turkey Roll — Rotolo di Tacchino
Ingredients
- 2 lbs turkey breast meat
- 1 cup chopped cooked spinach drained well
- 1/2 lb ham
- 1 strip bacon
- 1 sprig rosemary
- 1 onion
- 2 eggs
- olive oil
- salt and pepper and herbs to taste
- butchers twine
Instructions
- Begin by preparing the spinach and making the frittata. Saute the onion and add the eggs. Stir the eggs for a few seconds, then let set. Add the ham and spinach and cook for a few more moments. When the bottom of the frittata is set, flip it onto a plan and return it to the pan to cook the other side. Set the finished frittata aside.
- Set the turkey breast on a cutting board and make a horizontal cut almost all the way through it, about a 3/4 inch from the base. Open the breast like a book, make another cut, and open it again to obtain a rectangle of meat; gently pound it with the flat of your knife or a smooth meat pounder to thin it, keeping it as rectangular as you can.
- Lay the frittata, or the stuffing ingredients, over the slice, beginning with what will not melt, and season them to taste with salt, pepper, and whatever other herbs you like; I might go with some thyme and a tablespoon of minced parsley. Roll the breast up into a log, lay the bacon strip and rosemary sprig across the top, and tie the roll with butcher’s twine so it resembles a salami; if you are including cheese in the filling be especially careful to make a good seal because it will melt and leak out if you don’t.
- Roast the turkey roll in a moderately warm oven (400F-500F, or 4 Mississippi’s) for about 45 minutes.
- Serve it sliced, with the pan drippings spooned over it. Or, whisk 2 TBS of butter and 1/2 cup Madeira to the pan drippings to make a nice sauce.
