By Nancy Caivano
3 tbsp. olive oil
4 oz thinly sliced pancetta (or you can substitute regular bacon)
5 garlic cloves, chopped (or 1 tbsp jar garlic)
10 oz spinach, chopped
3/4 cup grated Pecorino Romano cheese (or Parmesan)
Pinch of nutmeg
1/2 cup dry breadcrumbs
1/4 cup milk
1 turkey breast, about 3 to 5 lb., de-boned and butterflied (you can ask
your butcher to do this—my supermarket butcher will do it for free
if I don't have time)
Salt and Pepper
1 tbsp. chopped fresh rosemary (or 1 tsp. dry)
1 cup dry white wine
In large saucepan heat olive oil over medium-high heat. Add pancetta, cook until golden. Add garlic; sauté until just beginning to color. Add spinach, sauté only until wilted. Let cool slightly.
Beat the eggs. Add the cheese, spinach mixture, nutmeg, and season with salt and pepper. Mix in breadcrumbs and milk, mixing until well combined, set aside.
Sprinkle turkey breast all over with salt and pepper. Place skin side down on a board and open completely. Sprinkle inside with rosemary. Spread filling all over turkey breast, leaving a 1-inch border on all sides. Roll up the meat, jelly roll style and tie securely.
Heat oven to 350 degrees F. Place small roasting pan just large enough to fit turkey on medium-high heat and heat remaining olive oil. Brown turkey breast on all sides. Pour in half of the wine, and let it evaporate. Transfer to oven, and cook for about 1 to 1-1/2 hours.
Lift out the meat, and keep warm. Pour the rest of the wine into the pan, and bring to a boil, scraping up any browned bits. Slice the meat and pour pan juices over the slices before serving.
This can also be done with a regular bone-in turkey. If using a large turkey, double or triple stuffing ingredients, and stuff inside of turkey. If you would like to roast potatoes or vegetables along side the turkey, add them, coated with oil, after wine has evaporated.
This page created November 2000
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