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!
Stuffed Turkey Bracciole Braised in a Cream Sherry Sauce
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
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.