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Rolled Stuffed Turkey Breast


Rolled Stuffed Turkey Breast Recipe

Ingredients:
  • FOR THE STUFFED TURKEY:
  • 1/4 cup grapeseed oil
  • 3 cloves garlic, minced
  • 1 red onion, minced
  • 1 pound Italian sausage, removed from casing
  • 2 tablespoons fresh rosemary leaves, minced
  • 1 tablespoon fresh tarragon leaves, minced
  • 1/4 cup fresh marjoram leaves, minced
  • 4 fresh sage leaves, minced
  • 1 four-pound skin-on turkey breast
  • 1/4 pound thinly sliced prosciutto
  • 1 egg
  • 2 egg whites
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup minced fresh flat-leaf parsley leaves
  • FOR THE DAUPHINOISE POTATOES:
  • 2 pounds baking potatoes, peeled, sliced thin on a mandoline and placed in water to prevent discoloration
  • 3 cups whole milk
  • Salt, to taste
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon butter
  • 1 garlic clove, crushed with the side of a knife blade
  • 2 eggs, beaten
  • 2 cups grated Gruyere cheese
  • FOR THE PORT WINE REDUCTION:
  • 1 to 2 tablespoons grapeseed oil, as needed to saut
  • 3 shallot cloves, finely minced
  • 2 tablespoons finely minced fresh rosemary leaves
  • 1 cup port wine
  • 2 cups turkey stock or chicken stock
  • 4 tablespoons butter, cubed
  • Salt and freshly ground black pepper
  • FOR THE EGYPTIAN CARROTS:
  • 1 pound baby red carrots, peeled but with 1/2 inch stubs of the green tops left on
  • 2 tablespoons melted butter
  • Salt and freshly ground black pepper, to taste
  • FOR THE PAN-SEARED GREEN BEANS:
  • 1 pound green beans, trimmed
  • 4 tablespoons butter
  • Salt and freshly ground black pepper, to taste
Directions:
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