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My contribution to this is an Italian stuffed turkey breast. This is a great alternative to a big turkey - it is perfect for two to four people who don't want a week's worth of leftovers. Plus, it is an elegant take on turkey that you can serve year round. Gibson Moore, my hero from Friends To Lovers, is from England and doesn't really get the fanatic devotion to carving up a 25 lb carcass at the table. He far prefers this elegant twist on tradition. Plus, it involves the word breast, which, as an unabashed Casanova, he always appreciates.
This is based on a Giada De Laurentiis recipe, but I've made some tweaks. If you aren't serving on Thanksgiving, a nice side dish is risotto.
Serves: 4 to 6
8 ounces sweet Italian sausage, removed from casing
1/2 cup seasoned bread crumbs or panko
1/2 cup broth
1/4 cup shredded parmesan
5 ounces prosciutto or pancetta (your choice!), finely diced
8 oz. chopped mushrooms
1/2 cup diced green olives
2 tablespoons chopped fresh sage or 2 teaspoons dried
Salt and freshly ground black pepper
1 (2-pound) boneless turkey breast
Extra-virgin olive oil, for drizzling
Special equipment: kitchen twine
Preheat oven to 400 degrees F.
In a bowl, combine the sausage, prosciutto, mushrooms, olives and sage. Season with salt and pepper. Heat a small skillet and add a teaspoon of the stuffing. Saute until cooked through, about 2 minutes. Taste for seasoning and adjust seasoning in the stuffing mix, if necessary. Mix in the broth, bread crumbs and parmesan to bind it all together.
Place the turkey breast on the cutting board with skin side down. Pound it flat, season with salt and pepper and drizzle with olive oil to moisten. Spread stuffing on top and roll the turkey around the stuffing. Wrap kitchen twine around breast and tie tightly.
Place turkey in a roasting pan, drizzle with olive oil and season with salt and pepper. Roast until internal temperature of the turkey breast is 165 degrees F, about 1 hour or 12 to 15 minutes per pound.
Let rest 10 minutes, then snip off kitchen twine. Slice the turkey and arrange decoratively on serving platter. Pour pan juices over the slices and serve.
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