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Tuscan-Style Stuffed Turkey Breast

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Tuscan Gold
Holman, Robert
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Tuscan-Style Stuffed Turkey Breast

Serves 8

One 3-pound turkey half breast
2 slices white bread, torn into small pieces
1/3 cup balsamic vinegar
4 ounces uncooked Italian sausage, casings removed
4 ounces ground uncooked turkey or chicken
4 ounces ground veal
1 egg, beaten
1/4 cup finely snipped parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, sliced into half rings
1 bay leaf
2 whole cloves
1/2-inch piece of stick cinnamon
1/2 teaspoon whole black peppercorns
3/4 cup dry red wine
1/2 cup balsamic vinegar
1/4 cup red grape juice
1 tablespoon all-purpose flour

Remove bone and trim off any excess fat from the turkey breast, leaving
skin 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 inch thick.
Soak the bread pieces in the 1/3 cup balsamic vinegar in a small bowl for
10 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.
Heat 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 heat 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, cover,
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 it cool
about 30 minutes before slicing.
For 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 [or low-sodium chicken broth]. Slowly stir the flour mixture into the cooking liquid. Cook
and stir until thickened and bubbly; cook 1 minute more.
When the turkey is cool enough to handle, remove the strings and cut
breast into 1/2- to 3/4-inch slices. Carefully reassemble the slices on a
heated platter and pour sauce over top.
 

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