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.
This is one of those recipes that rarely leaves my mind but hardly ever makes an appearance to the table. It is so delicious, not to difficult to make, a family favorite and can be made ahead and served for a weekend brunch or a light dinner with a salad. I brought it out of my memory banks because of the esthetic beauty of this dish and how lovely I think it will be, placed on a holiday table with all the other wonderful side dishes, whether your making a home style turkey or an elegant prime rib.
I have been making pastry dough's for years. I've tried every recipe possible and have never had just one that I could say was my absolutely favorite.. until now. The combination of ice water and cold cream blended with very cold butter that is rubbed into a savory basil laced flour made for one of the most flaky aromatic dough's I have ever had. The trick always with pastry dough is keeping it cold. For this, I have two sets of flour at home. I have my cold flour for pastries kept in it's original bag and then placed in a tightly sealed freezer bag in my freezer and then I have my bread flour kept at room temperature in my pantry. When making pastry you will hear time and time again how important it is to use cold ingredients.. THIS IS KEY!
While preparing this recipe, after I rolled out my terrine layers I put them back into the freezer and covered them for 15 minutes while I did some clean up.
The other element to this dough that made it so flavorful was the incorporation of the julienne slices of basil mixed with the flour before the rest of the ingredients were combined.
This dough was a winner and it will find a comfy home in my tried and true recipe spot that will be handed down to the next generation of happy homemakers! :)
Roasted Vegetables & Fontina Cheese
2 Zucchini, cut into 1/4 inch slices
1 eggplant, unpeeled, cut into 1/4 -inch slices
2 red bell peppers cored, seeded & sliced
5 Roma Tomatoes Sliced ¼ inch thickness
1 Sweet Onion, cut in half lengthwise and sliced
1 Cipolini Onion
5 carrots sliced
1 garlic, top cut off for roasting
3 Fresh Rosemary Sprigs finely chopped
3 Fresh Thyme Sprigs finely chopped
10 – 12 large basil leaves cleaned and dried left whole
Extra virgin olive oil
Fresh ground pepper
*Fontina Cheese 8 – 10 ¼ inch slices
Preheat oven to 375 degrees.
Lay all sliced vegetables except herbs on baking sheets. You will probably need 4 large baking/cookie sheets. Sprinkle half of the vegetables with chopped rosemary and the other half with chopped thyme. Reserve some chopped thyme for roasting garlic. Place garlic with top cut off in a foil pouch. Sprinkle with kosher salt, fresh thyme and a drizzle of olive oil. Close and seal pouch and place on one of the cookie sheets with vegetables surrounding. Drizzle all vegetables with olive oil, season with cracked black pepper and kosher salt.
Bake for 35- 45 minutes. Vegetables should be browned and caramelized. The tomatoes at this point will be beautifully sweet and almost dry.
(Makes Enough For 1 (9-INCH) Double Crust Pie)
2 1/2 cups all-purpose flour
6 basil leaves clean and dried julienned
2 sticks cold unsalted butter, cut into 1/2-inch cubes
5 tablespoons ice water
5 tablespoons cream or half and half
Add julienned basil to flour. Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
Stir together cold water and cream.
Drizzle 5 to 6 Tbsp ice cold liquids evenly over mixture. Gently stir with a fork (or pulse) until incorporated. Squeeze a small handful of dough: if it doesn't hold together, add more liquid, 1/2 Tbsp at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough. Turn out onto a work surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, with a pastry scraper if you have one. Press into a ball, then flatten into 2 (5-inch) disks and wrap in plastic wrap. Chill until firm, as least 1 hour.
(If pastry is browning to quickly cover with a foil tent)
When cool remove from terrine. Slice in 1/2 inch thicknesses.