Stuffed Turkey Breast
There are so many kinds of stuffed turkey breast recipes around it can be hard to choose. In my opinion, this one with mozzarella, peppers and ham is close to perfect.
I love stuffed vegetables, meat and pasta. And then it comes to breast of turkey the stuffing serves at least three purposes: The otherwise not very juicy meat obtains a succulent core. The flavour becomes more complex and interesting when enhanced with herbs and veggies. And the colours are so much more appealing to the eye (- and the appetite).
This version is based on rosemary, mozzarella and red and yellow bell peppers, which makes a elegant combo when served in thin, hot or cold slices.
½ boneless turkey breast
1 red bell pepper
1 yellow bell pepper
50 g cured ham in small cubes
rosemary, salt, pepper
Make a pocket in the side of the turkey breast with a sharp knife.
Clean the peppers and cut them into cubes.
Mix with cubed mozzarella, cubed ham and finely chopped rosemary.
Add salt and pepper to taste.
Fill the turkey with stuffing and close the pocket with kitchen string, toothpick or skewer.
Heat up olive oil and roast the breast of turkey in a pot or saucepan until the surface has got a nice tan.
Cook the stuffed turkey breast under lid or in the oven at 180C/ 350F for 50 minutes.
Stuffed turkey breast can be served as a main course secondi, and any leftovers are great as an antipasto starter.