(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free Magazines   |   Food_Festivals_&_Shows

You are here > Home > Recipes

Chicken, Turkey, Duck, etcTurkey Recipes pg 2 >  Stuffed Turkey Breast Italian Style


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.



Recipe from The Saint Tropez Diet
Yield: 4 servings


• Four 4-ounce skinless turkey breasts
• 1 tablespoon olive oil
• 4 slices Prosciutto ham
• 2 ounces goat cheese, sliced in 4 pieces
• 1 large shallot, thinly sliced
• 1/4 cup Madeira wine
• 1 cup chicken stock (low-fat and low-sodium)
• 4 pinches dried Italian herbs
• 8 fresh large basil leaves
• 2 tablespoons fresh parsley, minced
• Cornstarch plus a little water
• Salt and pepper to taste


Preheat the oven to 350 degrees F.

For the turkey: Place the turkey breasts between two plastic wrap sheets. Flatten with a mallet until fairly thin. Sprinkle pepper and a pinch of Italian herbs on each breast. Add one slice of ham, one slice of cheese, 2 basil leaves, and roll tightly. Secure with a few toothpicks so it does not unroll.

Heat the oil in a saute pan over high heat. Add the turkey rolls, placing the folded side down first. Brown and turn over. Once browned, add the shallot, Madeira wine, and half of the chicken stock. Bring to a boil and place in the oven for 10 to 12 minutes. Transfer the rolls on a serving platter and cover with aluminum foil to keep warm. Add the remaining stock and reduce the sauce to end up with less than 1 cup. Thicken with a little cornstarch mixed with water. Add the parsley, any rendered turkey juices, and bring to a boil. Adjust seasonings and pour over the turkey.

Notes: The turkey may be refrigerated separately up to 5 days.
The turkey may be frozen up to 1 month.

Chefs Tip: The amount of comstarch and water mixture may vary depending on the amount of water rendered by the turkey and the reduction process. To obtain the right thickness/or a sauce: Dip a spoon in the sauce, turn it over, and make a line across with your finger. Tilt the spoon. If the sauce does not run over the line, it is the perfect thickness. If it does, you need to thicken with a little comstarch and water mixture. After adding them, you will need to bring the sauce to a boil. Also, if it gets too thick, just add a little liquid to thin out.

Chefs Secret: Add a little demi-glace (or demiglaze) to emphasize the sauce flavors. Demi-glace is a highly concentrated rich brown sauce that has been reduced by half. It is easily found in powder or paste form in grocery stores, in specialty stores, or over the Internet. It really adds tremendous flavor to finish a sauce without the fat you would get with butter.

Wine Suggestion: Madeira.

Serving Size: 4-ounce skinless turkey breast
Per Serving: 326 Cal (46% from Fat, 52% from Protein, 2% from Garb); 40 g Protein; 16 g Tot Fat; 5 g Sat Fat; 7 g Mono Fat; 2 g Carb; 0 g Fiber; 0 g Sugar; 56 mg Calcium; 2 mg Iron; 648 mg Sodium; 100 mg Cholesterol (turkey)



  Turkey Recipes pg 2   |   Turkey Cafe Meatloaf   |   Turkey and Dill Meatloaf   |   Stuffed Turkey Breast   |   Stuffed Turkey Breast Italian Style   |   Stuffed Turkey Tenderloins   |   Tarragon Grilled Turkey Breast   |   Turkey Bean Tater Tot Casserole   |   Turkey with Blueberry Pan Sauce   |   Turkey Breast Diane   |   Turkey Breast Provencal w/Vegetables   |   Turkey Chili   |   Turkey Cranberry Dressing Casserole   |   Turkey and Cranberry Hash   |   Turkey Cutlet Cranberry Pomegranate   |   Turkey Cutlets w/Sun Dried Tomatoes   |   Turkey Cutlets, Peas & Spring Onions   |   Turkey Divan   |   Turkey, Green Chile Scalloped Potatoes   |   Turkey and Ham Casino   |   Turkey Meatballs   |   Turkey Meatballs with Cashew Nuts   |   Turkey Meat Loaf   |   Turkey Meatloaf (Light & Dark)   |   Turkey Mini Loaves, Red Pepper Sauce   |   Turkey Medallions w/Sauteed Peppers   |   Turkey Parmesan   |   Turkey Patties   |   Turkey Pot Pie   |   Turkey and Rice Casserole   |   Turkey Rice Parmesan   |   Turkey and Rice Quiche   |   Turkey Roulade, Red Pepper Sauce   |   Turkey, 7 Grain Bread Squash Stuffing   |   Turkey Sloppy Joes   |   Turkey Spiral   |   Turkey Stir Fry   |   Turkey Stuffed with Brussels Sprouts   |   Turkey and Stuffing Casserole   |   Turkey Sweet Potato Casserole   |   Turkey Tenderloin with Olives   |   Turkey Tetrazzini   |   Turkey Tostadas   |   Turkey Yakitori  
  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website. 
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages