TURKEY BREAST BRACIOLA
Steps:
- Coarsely chop enough escarole to measure about 7 cups loosely packed and reserve remaining escarole. In a 12-inch skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté onion, stirring occasionally, until it begins to brown. To onion add chopped escarole and cook, stirring frequently, until wilted. Stir in raisins and 1/2 cup broth and cook over high heat until most liquid is evaporated. Remove skillet from heat and stir Parmesan, pine nuts, and bread into filling.
- Put turkey on a long sheet of plastic wrap. Butterfly turkey breast: Beginning from a long side make a horizontal lengthwise cut almost but not all the way through turkey and spread turkey open to form a larger, thinner piece of meat. Top turkey with another sheet of plastic wrap and pound with a meat mallet or bottom of a heavy skillet until meat measures about 12 by 8 inches, being careful not to make any holes in it.
- Discard top sheet of plastic wrap and arrange prosciutto, overlapping slightly, in one layer over turkey. Spread a 1/2-inch-thick layer of filling over prosciutto, leaving a 1/2-inch border all around and reserving any remaining filling. Beginning with a long side and using plastic wrap as a guide, roll up turkey and turn it seam side down (discard plastic wrap). Tie rolled turkey with kitchen string lengthwise and them crosswise at 1-inch intervals and season with salt and pepper.
- In a 12-inch deep skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and brown turkey, turning it. Add wine, remaining cup broth, and any remaining filling and braise, covered, over moderately low heat, turning turkey halfway through cooking, 35 minutes. Transfer turkey to a cutting board and cool. Strain braising liquid through a sieve into s small saucepan. Boil liquid until reduces to about 1/2 cup and skim off foam. Stir in lemon juice and cool sauce completely. Turkey and sauce may be made 2 days ahead and chilled separately, covered with plastic wrap.
- Discard string from turkey and cut turkey crosswise into 1/2-inch-thick slices. Shred reserved escarole and in a bowl toss with half of sauce. Arrange escarole on a platter with turkey slices and drizzle turkey with remaining sauce.
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Chloe Stanfield
[email protected]I'm not sure what kind of stuffing to use for this recipe. Do you have any recommendations?
Bipel Khadka
[email protected]I'm on a low-carb diet. Do you have any suggestions for how I could modify this recipe to make it more low-carb?
M izhar ul haq khokhar
[email protected]I'm allergic to garlic. Do you think I could omit it from this recipe without sacrificing too much flavor?
Hamzox El GHAIABI
[email protected]I would love to see a version of this recipe that is made in a slow cooker. I think that would be a great way to make it even easier to prepare.
Kanikah Leon
[email protected]I think this recipe would be better if it was made with chicken instead of turkey. I find that chicken has a more flavorful taste.
Wellington Shonhiwa
[email protected]This recipe was way too time-consuming. I spent hours in the kitchen, and the end result wasn't even worth it.
Ahmaad khan
[email protected]I had trouble finding some of the ingredients for this recipe. I ended up having to substitute some things, and I think it affected the final product.
Kaylyn Elmer
[email protected]I found this recipe to be a bit bland. I think it could use more seasoning. The turkey was also a bit dry.
Massab Awan
[email protected]This recipe is a keeper! It's easy to make, and the results are amazing. I've already made it twice, and I'm sure I'll be making it many more times in the future.
Ofili Jeffrey
[email protected]I'm not really a fan of turkey, but this dish changed my mind. The turkey was so flavorful and juicy, and the stuffing was delicious. I'll definitely be making this again.
Emily Patience
[email protected]I made this dish for a potluck, and it was a huge hit. Everyone loved it! I even had people asking me for the recipe.
Ahga Gaga
[email protected]This was my first time making turkey breast braciola, and I was really impressed with how easy it was. The recipe was clear and concise, and the dish turned out beautifully. I'll definitely be making this again.
zain gul
[email protected]My family loved this dish! They said it was the best turkey they've ever had. I'll definitely be making this again for special occasions.
Tagimul Islam
[email protected]I've tried a lot of different recipes for turkey breast braciola, but this one is easily the best. The combination of flavors is just perfect, and the meat comes out so tender and moist.
Tommy King
[email protected]I had the pleasure of making this turkey breast braciola for dinner last night. It turned out absolutely amazing! The meat was tender and juicy, and the flavors were incredible. I followed the recipe exactly, and I'm so glad I did. This is definitely