Time: 1 hour 20 min.
Complexity: average
Servings: 8

While this turkey calls for stuffing, it's not the traditional bread stuffing. In this recipe from Food Network magazine, breast halves are pounded thin, then stuffed with a Swiss chard and rice stuffing, topped with lemon zest and Gruyere cheese.

Ingredients:

• 1 turkey breast (1.3-1.8 kg)
• 1/2 cup arborio rice or other round grain rice
• 2 bunches Swiss chard, stems removed
• 350 g pancetta or smoked bacon, cut into thin strips
• 2 cloves of garlic
• 1/2 tsp chopped fresh rosemary
• 1/4 tsp dried red pepper flakes pepper
• 120 gr. Gruyere cheese, cut into small cubes
• 1/2 cup finely chopped green onions
• 1/2 cup chopped fresh basilica
• 1/4 cup chopped fresh parsley
• Grated zest of 1 lemon
• 1/2 tsp. freshly grated nutmeg
• Freshly ground pepper
• 4 large eggs, beaten
• 3 tbsp. l. olive oil
• 3 cups of white wine
• Salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

turkey, chard, rice, Arborio rice, round grain rice, leaf beet, bacon, pancetta, garlic, rosemary, Gruyere cheese, green onions, basil, parsley, lemon, nutmeg, eggs, white wine, red pepper flakes

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Preparation:

Step 1
• Pour water into a saucepan, season with salt, and bring to a boil. Add the rice and cook until tender, about 15 minutes. Drain and rinse the rice, then transfer to a large bowl. Bring the water to a boil in the saucepan and add the Swiss chard. Cook for about 7 minutes. Drain and rinse with cold water, then squeeze thoroughly and dry. Add the Swiss chard and pancetta to the bowl.
Step 2
• In a blender, puree the garlic, rosemary, pepper flakes, and 1/2 teaspoon of salt. Add the resulting paste to the bowl with the rice, along with the green onions, basil, parsley, lemon zest, nutmeg, and 1/4 teaspoon of pepper. Add the eggs and mix thoroughly.
Step 3
• Preheat oven to 200°C (400°F). Remove the turkey skin in one piece and set aside. Place the turkey breast smooth side down on a cutting board and slit it lengthwise, opening it like a book.
Step 4
• Pour a teaspoon of cold water over the turkey and cover with plastic wrap. Using the flat side of a mallet or a rolling pin, pound the meat into a thin layer, approximately 1-1.5 cm thick. Season with salt and pepper, then spread the ground meat over the meat and roll it up, cover with the skin, and tie with string.
Step 5
• Place the roulade in a baking dish, brush with olive oil, and season with salt and pepper. Pour in the wine and 2 cups of water and bake until a thermometer inserted into the roulade reads 165°F (75°C) and golden brown, about 1 hour.
Step 6
• Transfer the roulade to a cutting board and let it rest for 15 minutes. Meanwhile, strain the juices. Remove the strings and cut into slices. Serve the turkey roulade stuffed with rice and pancetta, drizzled with the juices.
  
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