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Ingredientes
- 1 whl boneless turkey breast - (5 to 6 lbs) halved, and
- Â Â butterflied by your butcher
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 3 Tbsp. extra-virgin extra virgin olive oil plus
- 1/4 c. extra-virgin extra virgin olive oil
- 1/2 lb pancetta cut 1/2" dice
- 1Â 1/2 lb grnd pork shoulder
- 10 x Italian prunes pits removed,
- Â Â cut into quarters
- 12 x chestnuts roasted, peeled,
- Â Â and halved
- 2 c. fresh bread crumbs
- 1 c. freshly-grated Parmigiano-Reggiano
- 2 x Large eggs
- 2 Tbsp. freshly-grnd black pepper
- Â Â Freshly-grated nutmeg to taste
- 1 Tbsp. minced fresh rosemary
- 1 Tbsp. minced fresh sage
- 2 c. dry white wine plus
- 1 c. dry white wine
- 1/2 c. Brown Chicken Stock (see recipe)
Direcciones
- Season the butterflied breast with salt and pepper and set into the refrigerator.
- Preheat the oven to 400 degrees.
- In a 12- to 14-inch saute/fry pan, heat the oil over medium-high heat till smoking. Add in the pancetta pcs and cook till golden, about 7 to 9 min. Add in the grnd pork and cook till starting to brown in its own fat, stirring regularly. Drain all but 4 Tbsp. of the fat from the pan, then add in the prunes and chestnut and continue cooking for 8 min, till the prunes start to really soften. Remove from the heat and allow to cold, about 20 min.
- Add in the bread crumbs, the Parmigiano the Large eggs, the pepper, nutmeg and herbs and just bring together, stirring with your hand. Overmixing here can result in a lead torpedo for a stuffing, so don"teaspoon
- Place the 2 turkey pcs on a cutting board and divide the stuffing between them. Roll each of the breasts like a jelly roll and tie them firmly with butchers twine. Place the 2 breasts, skin-side up, on a roasting rack in a roasting pan and pour 2 c. wine over them. Season with salt and pepper and place into preheated oven and cook uncovered till dark golden outside and a meat thermometer reads 165 at the thickest part of the breast, about 1 hour, plus or possibly minus 10 min.
- Remove and allow to rest 15 min before carving. Add in remaining 1 c. of wine to the roasting pan and deglaze, scraping with a wooden spoon. Add in chicken stock and cook for 5 min. Add in the 1/4 c. remaining oil and season with salt and pepper. Carve turkey into 1-inch slices and serve with pan sauce.
