Stuffed Turkey Bracciole
Braised in a Cream Sherry Sauce

The lure of rolled meats is in the stuffing. It’s like a beautifully wrapped package just waiting to be revealed. The contents of which are breadcrumbs soaked in wine, cheese, herbs, eggs, pancetta, and mushrooms. A variety of ingredients encapsulated by thin pieces of meat, wrapped in twine, seared and braised in tomato, cream, or a wine sauce.

It is one of the most decorated dishes among Italian cuisine and yet so simple and satisfying to prepare. Like a Sicilian style Veal Involtini, or that which is frequently prepared in my own kitchen, the Stuffed Flank Roll, there are a myriad of preparations and meat choices to use.

It’s common to see the traditional use of beef, chicken or veal, but often times you will also spot a recipe calling for fish or rabbit common to the Le Marche Region of Italy.

I happen to have a boneless turkey roll in the freezer left from the holidays so I decided to use it in a Bracciole preparation similar to a Stuffed Chicken Braised in Cream Sherry Sauce I have previously made. I hope you enjoy!

Buon Appetito!
Laurie

Stuffed Turkey Bracciole Braised in a Cream Sherry Sauce

Ingredients
1 ½ cups Italian style dried bread crumbs
½ cup grated Pecorino Romano Cheese
½ cup mozzarella cheese, cubed or shredded
½ cup sweet Vidalia onion finely chopped
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh thyme
1 tablespoon sage finely chopped
Salt and freshly ground black pepper
1/3-cup extra-virgin olive oil
1 tablespoon butter
1 egg hard boiled and sliced

Cream Sherry Sauce
½ cup Cream Sherry
½ cup Whole Cream
2 tablespoons Butter
3 tablespoons Olive Oil
2 teaspoons Shallots
Black
Pepper
Salt

Directions
Place breadcrumbs in a bowl, add mozzarella, Parmesan cheese, fresh ground black pepper, diced sweet onion, minced garlic, flat leaf Italian parsley, fresh herbs and a drizzle of Cream Sherry to moisten.

Unwrap turkey from mesh sleeve. Save the sleeve to wrap the turkey back into after you roll it up. Stuff the turkey with filling, lay slices of hard boiled egg in middle of stuffed turkey roll, fold meat over and rewrap the mesh netting over it or tie it up with kitchen string. Season the Turkey breast all over with salt, pepper and paprika.

In a heavy skillet on a medium flame heat a few teaspoons of oil and a teaspoon of butter, add the turkey and brown well on both sides. Remove to a platter.

In the skillet you cooked the turkey in, sauté 2 teaspoons shallots in 2 tablespoons of butter and 3 tablespoons of olive oil. When shallots are soft add 1/2 cup of Cream Sherry, 1/8 of a cup cream, 2 tablespoons water, salt and freshly ground black pepper to taste. Bring to a simmer. Place the turkey back into skillet. Turn heat to low. Cover skillet partially. Let meat stew in liquids for around 45 - 50 more minutes. Slice up and serve.

17 comments:

Jo said...

Looks and sounds delicious. And who says turkey has to be for Christmas only.

duodishes said...

Wow, the hard boiled eggs rolled up in turkey is totally new to us. The sauce sounds great.

5 Star Foodie said...

I love the stuffing with the cheeses and Vidalia onions and egg - how delicious! The Cream Sherry sauce is just wonderful!

Sara said...

Wow, this looks amazing! I love braising. I often braise turkey legs, but will have to try this one next time.

Ruth said...

Yes , it does look truly amazing. Im going to have to try it. Many thanks!

Claudia said...

This is a definite "must-do." Love the stuffing! I don't happen to have a turkey roll in my freezer but can taste it in my head with chicken. Gorgeous! And I still have a blue cheese sauce of yours bookmarked to try!

Jackie @PhamFatale.com said...

I love stuffing. Your turkey is roasted to perfection. I find the addition of the hard boiled eggs very interesting; it adds a lot of colors to the dish. Well done!

girlichef said...

This looks wonderful! All of the flavors are just so homey and I love the sauce...leftovers?

Bellini Valli said...

I remember having a stuffed chicken that was completely boneless. I would love to learn the technique, but a turkey breast would be a wonderful substitution for this delicious filling.

The Blonde Duck said...

That looks like it just melts in your mouth!

The Food Hunter said...

I love bracciole. And using turkey is a great idea.

Vera said...

Laurie, what a gorgeous dish! It must taste out of this world delicious!

Juliana said...

Wow, such a treat! Looks fabulous...and looks great for an special occasion dish. The pictures look so yummie!

JennDZ - The Leftover Queen said...

That cream sherry sauce sounds wonderful , Laurie and the bracciole in general is fabulous!

CaptnRachel aka Tha Pizza Cutta said...

I've never had a non-beef bracciole, but I love your creativity! I bet it was amazing.

glamah16 said...

I love raosts like this. And the sauce sounds fantastic. Love what you have done to this blog. Bear with me as I try to catch up with it all.

Lori Lynn said...

That is a masterpiece! Especially like simmering it in that sherry cream sauce.
LL