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Stuffed Turkey Roll

Stuffed Turkey Roll

 



INGREDIENTS:

  • 600 g turkey breast
  • 120g bread
  • 100 g pork sausage
  • 50g cooked ham
  • 50g cured ham
  • 100g mortadella
  • 1 shallot
  • 50g lard
  • 50 g grated cheese
  • 200g boiled and shelled chestnuts
  • 60g dried plums
  • 20g pine nuts
  • 60 ml extra virgin olive oil
  • 20g chopped parsley
  • zest of 1 lemon
  • 1 glass of white wine
  • thyme, rosemary, salt and pepper

METHOD
1 Chop the sausage, ham and bacon.
2 Dice the cooked ham, mortadella, bread and plums.
3 Transfer everything into a large bowl, add the chopped shallots, grated cheese, whole chestnuts and season with pine nuts, olive oil, parsley and chopped rosemary.
4 Season with the thyme leaves and lemon zest, salt, pepper and mix well.
5 Clean and trim the turkey breast and cut in half (like an open book). Wrap it in plastic and beat it with a meat mallet to tenderise it.
6 Spread it on the work surface and place the filling in the centre.
7 Roll it and tie it with string.
8 Transfer the roll in a frying pan and brown on all sides. Then, moisten with white wine and allow to evaporate.
9 Transfer it to baking tray and cook at 160 degrees for circa 45 minutes.

SFORMATO

INGREDIENTS:

  • 500g savoy cabbage
  • ½ ltr cold béchamel sauce
  • 3 eggs
  • 150g of grated parmesan
  • nutmeg, salt and ground black pepper
  • handful of breadcrumbs
  • knob of butter

METHOD
1 Boil the cabbage for 10 minutes, drain and liquidise and allow to cool.
2 When cool, mix in the eggs, béchamel sauce, parmesan, nutmeg and season with salt and pepper.
3 Lightly butter the baking tin and sprinkle with breadcrumbs. Pour the mixture and bake at 180/200 degrees for 30/40 minutes.
4 Once cooked, remove from the mold and serve with your turkey roll.