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Chard and Prosciutto Stuffed Turkey Breast
Chard and Prosciutto Stuffed Turkey Breast
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Stuffed turkey breast with prosciutto, chard, and pine nuts, rolled and roasted for a festive feast!
Ingredients:
  • One 2 to 2 1/2 pound boneless, skin-ON, turkey breast (butterflied if your butcher will do that for you)
  • Kosher salt
  • 1/4 cup pine nuts
  • 1 large bunch chard, well rinsed, large ribs removed
  • 2 ounces prosciutto, coarsely chopped
  • 2 tablespoons extra virgin olive oil
  • 1 cup red onion, minced
  • 1 tablespoon melted butter
  • Pepper
Instructions:
  • Butterfly the turkey breast if not already done by the butcher, making sure to remove any tough tendons. Optionally, carefully remove the skin (in one piece) to wrap the stuffed turkey later. Sprinkle 1/2 teaspoon of kosher salt on the fleshy side(s) of the turkey breast and let it sit while preparing the stuffing.
  • Toast pine nuts: Heat pine nuts in a small sauté pan over medium heat until lightly browned, then set aside to cool.
  • Prepare the chard: Bring a large pot of salted water (2 teaspoons salt for 2 1/2 quarts of water) to a boil. Add the chard and blanch for 2 to 3 minutes until tender. Drain, cool, and finely chop.
  • Combine pine nuts and prosciutto in a food processor; pulse until minced and well combined, making sure not to over process.
  • In a sauté pan over medium-high heat, warm olive oil. Add minced red onions and cook until tender and lightly browned on medium heat. Stir in minced garlic and cook for an additional minute.
  • Stir in the pine nut prosciutto mixture and chopped chard with the sautéed onions, then set aside to cool.
  • Flatten turkey breast to a uniform thickness: Place turkey breast between two sheets of plastic or wax paper. Use a meat hammer to pound the breast until it's 1/4 to 1/2 inch thick, forming a rectangular shape.
  • Spread the flavorful filling generously over the turkey breast, making sure to maintain a border of at least an inch and a half from the edges, before popping it in a preheated 400°F oven.
  • Roll the breast tightly, encase it in the turkey skin, and secure it with butcher string.
  • For baking, lay on a roasting pan lined with foil or parchment paper. Drizzle with a tablespoon of melted butter, season with salt and pepper. Bake at 400°F for 20 minutes. Reduce heat to 325°F and continue baking for 10 to 20 minutes until it reaches an internal temperature of 150°F.
  • Allow the dish to rest by covering it loosely with foil after taking it out of the oven. This will help the internal temperature to increase slightly for a few minutes. Let it rest for 10 minutes, then remove the twine, slice into 3/4 inch wide pieces, and serve by drizzling with the delicious pan juices.

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