Prosciutto & Gruyère Stuffed Turkey Breast
1. Preheat oven to 375°. Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook 5 minutes or until onion is translucent.
2. In small bowl, mix breadcrumbs and fresh herbs; season with salt and pepper. Place half the breadcrumb mixture in separate small bowl, and add garlic-onion mixture, cheese and 2 tablespoons melted butter; mix well and set aside.
3. Remove netting from outside of turkey. Separate dark meat from breast meat; dice dark meat and place in large roasting pan. Lay skin on flat surface; butterfly the turkey breast pieces and lay flat on top of skin; season with salt and pepper. Lay prosciutto slices evenly over turkey breast pieces, and mound breadcrumb-onion mixture lengthwise along center over prosciutto. Roll up skin and turkey around filling, and secure with skewers.
4. Brush outside of turkey with remaining 1 tablespoon melted butter. Press remaining breadcrumb-herb mixture onto all sides of turkey. Place stuffed turkey breast, opening side down, on top of dark meat in pan.
5. Roast 15 to 20 minutes, or until outside is lightly browned. Reduce temperature to 325°. Roast 40 to 45 minutes longer, or until juices are clear and internal temperature of both the stuffing and thickest part of breast reaches 165°.
6. Remove turkey from pan and place on cutting board; let stand at least 15 minutes before slicing. Place roasting pan with drippings over medium-high heat. Add broth and simmer 3 minutes. Stir in artichokes and lemon juice. Simmer 3 minutes or until artichokes are heated through.
7. Slice stuffed turkey breast and serve topped with artichoke sauce along with the dark meat, if desired.
- 42 g Fat
- 17 g Saturated fat
- 239 mg Cholesterol
- 1277 mg Sodium
- 22 g Carbohydrates
- 1 g Fiber
- 73 g Protein
Directions
1. Preheat oven to 375°. Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook 5 minutes or until onion is translucent.
2. In small bowl, mix breadcrumbs and fresh herbs; season with salt and pepper. Place half the breadcrumb mixture in separate small bowl, and add garlic-onion mixture, cheese and 2 tablespoons melted butter; mix well and set aside.
3. Remove netting from outside of turkey. Separate dark meat from breast meat; dice dark meat and place in large roasting pan. Lay skin on flat surface; butterfly the turkey breast pieces and lay flat on top of skin; season with salt and pepper. Lay prosciutto slices evenly over turkey breast pieces, and mound breadcrumb-onion mixture lengthwise along center over prosciutto. Roll up skin and turkey around filling, and secure with skewers.
4. Brush outside of turkey with remaining 1 tablespoon melted butter. Press remaining breadcrumb-herb mixture onto all sides of turkey. Place stuffed turkey breast, opening side down, on top of dark meat in pan.
5. Roast 15 to 20 minutes, or until outside is lightly browned. Reduce temperature to 325°. Roast 40 to 45 minutes longer, or until juices are clear and internal temperature of both the stuffing and thickest part of breast reaches 165°.
6. Remove turkey from pan and place on cutting board; let stand at least 15 minutes before slicing. Place roasting pan with drippings over medium-high heat. Add broth and simmer 3 minutes. Stir in artichokes and lemon juice. Simmer 3 minutes or until artichokes are heated through.
7. Slice stuffed turkey breast and serve topped with artichoke sauce along with the dark meat, if desired.
