Thanksgiving is coming and I would like to share with you a more traditional recipe for the Turkey lovers: I stuffed a nice turkey breast with some pancetta, spinach and a frittata and than roasted everything in the oven…yummy!!
Last year I noticed that everybody was excited about the big turkey going in the oven…but once the meat was served they only ate the breast leaving me with tons of leftovers (that I reinvented in many recipes the following days). That’s why this year I decided to prepare a turkey breast roast stuffed with an Italian twist.
This is a perfect recipe not only for Thanksgiving but for any other big Holiday you would like to celebrate.
Let’s start from the ingredients:
Here you are the preparation steps:
1 – cook the spinach for 5 minutes in some boiling water
drain them and cook them in a pan with some oil of olive and a pinch of salt. Let them cool down.
2 – mix together all the ingredients for the frittata.
pour them in a pan. cook the frittata at medium heat for 3/4 minutes. than flip the frittata on the other side and keep cooking for few more minutes.
3 – prepare the turkey breast. butterfly it with a sharp knife. with the edge of a knife parallel to the cutting board, begin cutting down the length of the side of the breast. Slice the breast in half width wise almost to the other edge. Open the breast that now will have a butterfly shape 🙂
Cover the cutting board with some plastic wrap. Lay down the turkey and cover it with another sheet of plastic wrap. Pound out the turkey with a mallet in order to level the thickness
4 – ready for the stuffing! one layer of thin sliced pancetta, one layer of spinach and one layer of frittata
5 – roll the breast and wrap it with a kitchen twine. You can also insert some rosemary (or sage) in between the twine, it will add some nice flavor to the meat.
6 – sear the roast on all sides in a pan with some oil of olive. it will help keeping the nice stuffing juices inside our roast.
7 – the oven is ready at 365 F. Let’s place our roast in a dutch oven or roast pan, let’s add 1 cup of turkey or vegetable broth and cover it. Let it cook in the oven for 1h and 20 minutes….and then let it rest for at least 5 minutes before slicing it. That will keep all the good juices inside the roast!
8 – Don’t forget the gravy!!! The dutch oven should have a nice quantity of broth + additional juices left from the roast. Place the dutch oven on the stove at low heat and whisk the liquid. Slowly add the heavy cream and the flower. Keep whisking and in few minutes you will see a nice cream coming together.
It’s time to sit at the table with your family and enjoy your hard work!!!
See you next week with another recipe! ciao!!! b