Polpettone Di Tacchino
- 1 pound turkey breast whole
- 2 each garlic cloves
- 2 tablespoons parsley leaves chopped
- 3/4 pound turkey meat
- 23 cup bread crumbs
- 1 each eggs lightly beaten
- 2 tablespoons pistachio nuts
- 2 each sage leaves
- 1 teaspoon rosemary leaves
- 6 tablespoons olive oil
- 1/2 cup white wine dry
- Slice turkey breast and open it like a book.
- Flatten with blade of large knife or with meat mallet until it forms a large sheet.
- Sprinkle with garlic, parsley and salt and pepper on both sides.
- Set aside.
- Place ground meat, bread crumbs, eggs, 2 tablespoons chicken broth and pistachios in a bowl.
- Add a half teaspoon salt and a pinch of pepper and mix.
- Spread mixture over open turkey breast, then roll up the short way, as you would for a jelly roll.
- Tie with string.
- Place sage, rosemary and olive oil in a skillet.
- Brown turkey roll on all sides.
- Add the wine and raise the heat to let alcohol evaporate.
- Add a half cup of broth and simmer, tightly covered, for about two hours, turning only once.
- Add more broth if necessary.
- Remove string before slicing.
- Serve with grapan juices strained over the slices.
turkey, garlic, parsley, turkey meat, bread crumbs, eggs, pistachio nuts, sage, rosemary, olive oil, white wine
Taken from recipeland.com/recipe/v/polpettone-di-tacchino-42525 (may not work)