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Aged Balsamic Vinegars
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La Belle Cuisine
Stuffed Turkey Breast
3-pound turkey half breast
slices white bread, torn into small pieces
cup balsamic vinegar
ounces uncooked Italian sausage,
ounces ground uncooked
turkey or chicken
ounces ground veal
cup finely snipped parsley
teaspoon ground black pepper
tablespoons olive oil
medium onion, sliced into half rings
piece of stick cinnamon
teaspoon whole black peppercorns
cup dry red wine
cup balsamic vinegar
cup red grape juice
tablespoon all-purpose flour
bone and trim off any excess fat from the turkey breast, leaving
intact. Cut slits to butterfly the thicker portions of the turkey breast,
being sure not to cut through skin. Pound with meat mallet to flatten
where necessary until it is a piece approximately 12 x 10 inches and 1/2
the bread pieces in the 1/3 cup balsamic vinegar in a small bowl for
minutes. Combine the Italian sausage, ground turkey or chicken, ground
veal, beaten egg, parsley, salt and pepper. Add the vinegar-soaked bread
and mix well. Mound the stuffing mixture down the center of the turkey
piece. Carefully fold the sides and ends up and around the stuffing and
tie with kitchen string, maintaining a loaf shape.
olive oil and butter in a heavy, deep, very large skillet or Dutch oven.
Add the onion slices, and cook over medium heat for 2 minutes. Reduce
to medium. Carefully add the stuffed turkey breast and cook, gently
turning to brown all sides. Be careful not to overcook the turkey or break
the skin. Add the bay leaf, cloves, cinnamon stick, peppercorns, wine, 1/2
cup balsamic vinegar, and grape juice. Bring to boiling. Reduce heat,
and simmer over low heat for 25 minutes, making sure the breast
does not stick to the bottom of the pan. Carefully turn the breast over
and simmer, covered, 25 minutes more. Carefully remove the turkey and let
about 30 minutes before slicing.
sauce, strain the cooking liquid, removing all the onions, herbs and
spices. Measure cooking liquid; if necessary, add water to equal 3/4 cup.
Return mixture to skillet. Combine flour and 1/2 cup water. Slowly stir
the flour mixture into the cooking liquid.
and stir until thickened
and bubbly; cook 1 minute more.
the turkey is cool enough to handle, remove the strings and cut
into 1/2- to 3/4-inch slices. Carefully reassemble the slices on a
platter and pour sauce over top.
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