Stuffed turkey breast with chestnuts
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 650, total fat 32 G., saturated fats 8 G., proteins 73 G., carbohydrates 14 G., fiber 2 G., cholesterol 205 mg, sodium 1169 mg, sugar 0 G.
Calories 650, total fat 32 G., saturated fats 8 G., proteins 73 G., carbohydrates 14 G., fiber 2 G., cholesterol 205 mg, sodium 1169 mg, sugar 0 G.
The filling for this roulade is made from ground meat and chestnuts with prosciutto, olives, and fragrant sage, resulting in a rich and aromatic filling. Stuff the turkey breast with it, roll it up, and bake in the oven until golden and crispy.
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
- 220 g raw sweet Italian sausage, casings removed
- 140 g prosciutto, cut into small cubes
- 1 cup chopped boiled chestnuts
- 0.5 cups green olives, diced
- 2 tbsp chopped fresh sage or 2 tsp dried
- 1 turkey breast with skin, 4 lbs (1.8 kg), boneless
- Extra-virgin olive oil
- Special equipmentkitchen string
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Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- In a bowl, combine the sausage, prosciutto, chestnuts, olives, and sage. Season with salt and pepper. Heat a small skillet and add a small amount of the filling. Cook until cooked through, about 2 minutes. Taste and adjust the seasoning if needed.
- Place the turkey breast skin-side down on a cutting board. Smooth it out with your hands, sprinkle with salt and black pepper, and drizzle with olive oil to moisten. Place the stuffing on top and roll the turkey up. Tie the roll with kitchen string.
- Place the turkey in a roasting pan, drizzle with olive oil, and season with salt and pepper. Roast until the internal temperature of the breast reaches 165°F (74°C), about 1 hour, or 12-15 minutes per pound (0.5 kg).
- Let rest for 10 minutes, then cut the string. Slice the turkey and arrange it attractively on a serving platter. Pour any juices from the pan over the slices and serve.
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