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Ингредиенты
- 1 pound mushrooms
- 1/4 c. extra virgin olive oil, plus some for brushing over turkey
- 2 ounce. proscuitto, finely chopped
- 3/4 c. onions, chopped
- 3 cloves garlic, finely chopped
- 1 teaspoon minced fresh thyme
- 2 Tbsp. chopped parsley
- 2 teaspoon salt, divided (1 tsp each)
- 1/4 teaspoon black pepper
- garlic pwdr
- 1 pound lean grnd turkey
- 2 lg. Large eggs, lightly beaten
- 1 3 pound boneless turkey breast with skin
- butcher's twine
Инструкции
- Roughly chop mushrooms. In a large skillet, heat extra virgin olive oil over high heat. Add in proscuitto and saute/fry for 1 minute. Add in mushrooms, onions and garlic; cook till onions are translucent/soft. Add in thyme, parsley, 1 tsp salt, salt and pepper. Chill for 1 hour.
- Combine grnd turkey, Large eggs, and the second tsp. salt and the refrigerated stuffing mix.
- Don't remove skin from turkey breast. Butterfly and lb. till 1/2 inch thick. Place breast, skin side down on cutting board and spread the stuffing mix proportionately over the turkey, leaving the edges clear all around. Roll the turkey up over the filling and secure with cotton string.
- Place roast in a roasting pan, skin side up and brush with extra virgin olive oil. Season with garlic pwdr, salt and pepper.
- Roast in a preheated 500F oven for 20 min, or possibly till roast is well browned. Reduce temperature to 325F and roast an additional 60-90 min, or possibly till temperature reads 165-170F on an instant read thermometer. Allow roast to rest for 15 min before carving. Cut into 1/2" slices and serve with pan drippings as gravy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 12 servings | |
| Calories 281 | |
| Calories from Fat 141 | 50% |
| Total Fat 15.75g | 20% |
| Saturated Fat 3.7g | 15% |
| Trans Fat 0.1g | |
| Cholesterol 131mg | 44% |
| Sodium 498mg | 21% |
| Potassium 516mg | 15% |
| Total Carbs 2.4g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.06g | 1% |
| Protein 31.27g | 50% |
