Directions:
STEP 1
Preheat the oven to 375° F.
STEP 2
To make the filling: Mix the breadcrumbs and cheese with the broth. Add the eggs, the butter and the seasonings and blend well. This can be done a day in advance. Keep the filling in a covered dish in the refrigerator.
STEP 3
Pound each turkey breast filet until it is thin. This is best done by putting each filet in between two sheets of plastic wrap or parchment paper and pounding it with a meat pounder.
STEP 4
Season each filet with salt and pepper. Put a slice of Prosciutto di Parma on each filet, then put 2 to 3 tablespoons of filling on top of the Prosciutto. Form the filling into an oblong shape, then fold the filet around the filling. Tie the turkey rolls with butcher’s twine to keep them from falling apart during cooking. Keep the turkey rolls cold until you are ready to cook them.
STEP 5
In a frying pan, melt the butter and olive oil. Once it is hot, carefully brown the turkey rolls about on all sides until golden brown. Transfer them to a casserole.
STEP 6
Deglaze the frying pan with white wine, and let the wine evaporate by half. Add the turkey gravy and heat until bubbling. Pour the turkey gravy over the turkey rolls in the casserole. Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes.
STEP 7
Up to this point the dish can be made ahead. Once the rolls are cool, remove them from the gravy and then snip off the butcher’s twine. Return the rolls to the gravy and just before serving reheat for 10 to 15 minutes. Sprinkle with parsley before taking to the table.
MAIN COURSE
Parmigiano Reggiano Turkey
-
1hr
PREP
-
45Min
COOK
-
225
Calories
Our Parmigiano Reggiano Turkey Recipe is just what you need this Thanksgiving. Instead of cooking a whole bird, prepare these stuffed turkey rolls with turkey breast filets, a slice of Prosciutto di Parma®, a Parmigiano Reggiano® cheese and breadcrumb stuffing, and good turkey gravy, homemade or store bought. You can prepare the stuffing, which is a classic recipe from Emilia Romagna, and the rolls in advance, then relax with your guests while they cook in the oven. This Parmigiano Reggiano Turkey Recipe is good any time of the year, not just at Thanksgiving.
As a variation, make Parmigiano Reggiano Turkey with chicken breasts. For an appetizer, cut the cooked rolls in thick slices and serve warm or cold.
Ingredients:
3 1/2 cup Breadcrumbs (fresh)
2 cups Parmigiano Reggiano (grated)
1 cup Parmigiano Reggiano Broth
2 Eggs
1/4 cup Butter (melted, cooled)
1/8 tsp. Cloves (ground)
1/8 tsp. Ginger (ground)
1/4 tsp. Nutmeg (ground)
1/2 tsp. Salt
1/4 tsp. Pepper
8 Turkey Breast Filets
8 thin slices Prosciutto di Parma
2 tbsp. Butter
2 tbsp. Olive Oil
1/2 cup White Wine
2 cups Turkey Gravy (homemade or store bought)
1/4 cup Parsley (freshly chopped)
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
MAIN COURSE
Parmigiano Reggiano Turkey
-
1hr
PREP
-
45Min
COOK
-
devparm
Chef
Our Parmigiano Reggiano Turkey Recipe is just what you need this Thanksgiving. Instead of cooking a whole bird, prepare these stuffed turkey rolls with turkey breast filets, a slice of Prosciutto di Parma®, a Parmigiano Reggiano® cheese and breadcrumb stuffing, and good turkey gravy, homemade or store bought. You can prepare the stuffing, which is a classic recipe from Emilia Romagna, and the rolls in advance, then relax with your guests while they cook in the oven. This Parmigiano Reggiano Turkey Recipe is good any time of the year, not just at Thanksgiving.
As a variation, make Parmigiano Reggiano Turkey with chicken breasts. For an appetizer, cut the cooked rolls in thick slices and serve warm or cold.
Directions:
STEP 1
Preheat the oven to 375° F.
STEP 2
To make the filling: Mix the breadcrumbs and cheese with the broth. Add the eggs, the butter and the seasonings and blend well. This can be done a day in advance. Keep the filling in a covered dish in the refrigerator.
STEP 3
Pound each turkey breast filet until it is thin. This is best done by putting each filet in between two sheets of plastic wrap or parchment paper and pounding it with a meat pounder.
STEP 4
Season each filet with salt and pepper. Put a slice of Prosciutto di Parma on each filet, then put 2 to 3 tablespoons of filling on top of the Prosciutto. Form the filling into an oblong shape, then fold the filet around the filling. Tie the turkey rolls with butcher’s twine to keep them from falling apart during cooking. Keep the turkey rolls cold until you are ready to cook them.
STEP 5
In a frying pan, melt the butter and olive oil. Once it is hot, carefully brown the turkey rolls about on all sides until golden brown. Transfer them to a casserole.
STEP 6
Deglaze the frying pan with white wine, and let the wine evaporate by half. Add the turkey gravy and heat until bubbling. Pour the turkey gravy over the turkey rolls in the casserole. Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes.
STEP 7
Up to this point the dish can be made ahead. Once the rolls are cool, remove them from the gravy and then snip off the butcher’s twine. Return the rolls to the gravy and just before serving reheat for 10 to 15 minutes. Sprinkle with parsley before taking to the table.
Ingredients:
3 1/2 cup Breadcrumbs (fresh)
2 cups Parmigiano Reggiano (grated)
1 cup Parmigiano Reggiano Broth
2 Eggs
1/4 cup Butter (melted, cooled)
1/8 tsp. Cloves (ground)
1/8 tsp. Ginger (ground)
1/4 tsp. Nutmeg (ground)
1/2 tsp. Salt
1/4 tsp. Pepper
8 Turkey Breast Filets
8 thin slices Prosciutto di Parma
2 tbsp. Butter
2 tbsp. Olive Oil
1/2 cup White Wine
2 cups Turkey Gravy (homemade or store bought)
1/4 cup Parsley (freshly chopped)
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
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