Stuffed Turkey with Seasonal Vegetables

AuthorAlyssa Saltzman
RatingDifficultyIntermediate

Turkey stuffed with cheese, vegetables, bacon and mortadella

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Yields6 Servings
Prep Time1 hrCook Time1 hrTotal Time2 hrs

Ingredients
 1 large turkey breast
 3 eggs
 ¾ cup grated parmesan cheese
 5 oz seasonal vegetables
 16 strips bacon
 8 slices fontina cheese
 4 slices mortadella
 6 oz white wine
 1 carrot
 1 stick celery
 1 zucchini
 1 onion
 1 leek
 garlic
 salt
 rosemary
 sage

Directions
1

Prepare a thin frittata with the eggs, parmesan cheese and herbs. (beat eggs with a fork for a few minutes, add parmesan cheese and herbs. Heat 1 tablespoon of olive oil in a non stick pan, pour egg mixture. Cook for about 2-3 minutes, loosening the edges with a wooden spoon, like you would for an omelette. Flip the frittata and finish cooking on the other side). Set aside to cool.

2

Butterfly the turkey breast and create a flat surface for other ingredients to lay (pound filet out flat if it is too thick).

3

Cover the surface of the prepared turkey breast with the frittata, mortadella, bacon, fontina cheese, and seasonal vegetables (previously washed and cut into small/medium pieces).

4

Roll the turkey breast up and tie tightly with cooking string.

5

In large pan, brown it in olive oil.

6

Pour the white wine and allow it to evaporate, then immediately add in the chopped vegetable mixture.

7

Leave to cook about 2 hours over a low flame.

8

Serve sliced, and dressed with the warm au jus

Ingredients

Ingredients
 1 large turkey breast
 3 eggs
 ¾ cup grated parmesan cheese
 5 oz seasonal vegetables
 16 strips bacon
 8 slices fontina cheese
 4 slices mortadella
 6 oz white wine
 1 carrot
 1 stick celery
 1 zucchini
 1 onion
 1 leek
 garlic
 salt
 rosemary
 sage

Directions

Directions
1

Prepare a thin frittata with the eggs, parmesan cheese and herbs. (beat eggs with a fork for a few minutes, add parmesan cheese and herbs. Heat 1 tablespoon of olive oil in a non stick pan, pour egg mixture. Cook for about 2-3 minutes, loosening the edges with a wooden spoon, like you would for an omelette. Flip the frittata and finish cooking on the other side). Set aside to cool.

2

Butterfly the turkey breast and create a flat surface for other ingredients to lay (pound filet out flat if it is too thick).

3

Cover the surface of the prepared turkey breast with the frittata, mortadella, bacon, fontina cheese, and seasonal vegetables (previously washed and cut into small/medium pieces).

4

Roll the turkey breast up and tie tightly with cooking string.

5

In large pan, brown it in olive oil.

6

Pour the white wine and allow it to evaporate, then immediately add in the chopped vegetable mixture.

7

Leave to cook about 2 hours over a low flame.

8

Serve sliced, and dressed with the warm au jus

Stuffed Turkey with Seasonal Vegetables