Polpettone di tacchino (turkey roll)
Turkey Poultry Rolls
Last updated 6/12/2012 1:01:50 AM. Recipe ID 25212. Report a problem with this recipe.
Title: Polpettone di tacchino (turkey roll)
Categories: Meats, Poultry, Main dish
Yield: 6 Servings
1 lb Whole turkey breast
2 Garlic cloves, minced
2 tb Chopped parsley
Fresh ground black pepper
3/4 lb Ground dark turkey meat
2/3 c Seasoned bread crumbs
1 Egg, lightly beaten
2 tb Pistachio nuts
2 Sage leaves
1 ts Rosemary leaves
6 tb Olive oil
1/2 c Dry white wine
Slice turkey breast and open it like a book. Flatten with blade of
large knife or with meat mallet until it forms a large sheet.
Sprinkle with garlic, parsley and salt and pepper on both sides. Set
Place ground meat, bread crumbs, eggs, 2 tablespoons chicken broth and
pistachios in a bowl. Add a half teaspoon salt and a pinch of pepper
Spread mixture over open turkey breast, then roll up the short way,
as you would for a jelly roll. Tie with string.
Place sage, rosemary and olive oil in a skillet. Brown turkey roll on
all sides. Add the wine and raise the heat to let alcohol evaporate.
Add a half cup of broth and simmer, tightly covered, for about two
hours, turning only once. Add more broth if necessary.
Remove string before slicing. Serve with grapan juices strained over
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