This easy stove-top porchetta style stuffed rolled turkey breast recipe is packed with flavors. The stuffing is made with sausage and lots of herbs, the meat is juicy and tender, flavorful to the max!
This stuffed turkey breast is very easy to make, the only delicate part is in slitting the turkey breast open, you can ask your butcher to do it for you or you can try doing it yourself, quite frankly it’s very easy, you just need a very sharp long knife. If you have any doubts, you can click here and check how Julia slits open and flattens a pork loin.
What I like with stuffed rolled roasts is that they are so versatile and flavorful, plus it's a great way to make more of a cut of roast, it's very advantageous too!
The stuffing is made porchetta style with Italian sausage (any mildly flavored sausage you like can be used), a mixture of herbs and some Port wine, you can use Sherry or Brandy if you prefer, a few bacon slices are laid on top of the stuffing, so flavorful and delicious. My kitchen was smelling so good with all the aromas of this roast turkey breast!
So to make this stuffed turkey breast, I slit it open and flattened it, patted it with port wine, spread the stuffing and rolled it, then I roasted it on all sides into a Dutch oven, lowered the heat and simmered on low for an hour basting it frequently. I served it with a mixture of mushrooms and Hasselback small potatoes.
I always prefer to cook turkey breast in a Dutch oven on the stove top, I get a better sear and cooking control as turkey can become a little dry when overcooked
The sauce is made with the rendered juices of meat and stuffing and an addition of Port and white wine, if you think you don’t have enough sauce you can add some heavy cream and cook it for one minute.
2 pounds (900 g.) turkey breast, skinless, fat and silver skin removed
Salt and pepper to taste
1/4 cup Port wine
0.7 pounds (300 g.) Italian sausage, casing removed
2 shallots, thinly chopped
1 clove garlic, thinly chopped
6 sage leaves, thinly chopped
1 tbsp. herbs of Provence
1/2 lemon zest (outer skin), thinly grated
1 slice of bread toast, soaked in 2 tbsp. of milk
1/2 tsp salt
1 tsp pepper
10 thin slices of bacon
1/3 cup Port wine
1/3 cup white wine
1 tbsp. mustard
1 tsp corn starch
Salt and pepper to taste
Some vegetable oil for cooking
Into a medium bowl add all the ingredients for the stuffing, except the slices of bacon, and thoroughly mix with a fork, microwave a tsp of stuffing, taste and adjust seasoning if necessary, set aside
Slit the turkey breast open in three parts as shown by Julia, spread it on a large cutting board or your kitchen counter with the larger side facing you (if one of the larger sides is a bit smaller, have that one facing you as you’ll start rolling with it), pat the turkey breast with the Port wine, sprinkle it with salt and pepper, slightly oil an offset spatula and spread the stuffing evenly, cover with the slices of bacon, roll as tightly as possible
Into a Dutch oven, heat 3 tbsp. of vegetable oil on high heat, add the stuffed breast seam side down and roast 4 minutes on each side, lower the heat to medium/low, discard the excess oil, add the Port, white wine, mustard, salt and pepper, thoroughly mix, cover with a lid and simmer for an hour basting frequently
5 minutes before the end of cooking time, mix a few tablespoons of sauce with the cornstarch into a small bowl, pour back into the crock pot, distribute thoroughly, continue simmering
Taste the sauce and adjust the seasoning if necessary, if you want more sauce you can add some heavy cream and cook it for one minute
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