Stuffed turkey breast with ham and spinach
Petto di tacchino farcito
Turkey breast may not be the most interesting piece of meat, but it is lean, long lasting and easily adaptable to different tastes and occasions. Besides, stuffed turkey breast can be a treat.
I found this recipe in the Danish version of Antonio Carluccio’s ‘An Invitation to Italian Cooking’, and although the book is more than 20 years old, it still works. Even so I have made a few adjustments.
1 boneless turkey breast half (about 1½ kilo)
1 tbsp French mustard
100 g sliced capocollo or cured ham/prosciutto
1 tbsp fresh rosemary
2 heads of baby spinach
1 glass of white wine
Olive oil, salt, pepper, grated nutmeg
Place the turkey breast with the skin side facing down), and slice into the thickest portion of the breast about halfway down. Cut along the length of the breast, but not all the way through. When you unfold the turkey, it opens like a book.
Sprinkle the inside with salt, pepper and grated nutmeg.
Spread mustard over half the unfolded turkey breast.
Cover the mustard with thinly sliced capocollo, chopped rosemary and washed and drained baby spinach leaves.
Close the ‘book’ and tie it up nicely with kitchen twine.
Place the stuffed turkey breast in a roasting pan greased with olive oil.
Baste olive oil on top along with a little salt and roast for 1 hour at 180 C/350 F – turning occasionally.
Pour a glass of wine over the turkey after the first half hour.
Leave the stuffed turkey breast to rest after it has been taken out of the oven.