Turkey breast stuffed with prosciutto, olives & mascarpone

by Ray McVinnie | Cuisine issue #101
Serves: 6This salty, pungent stuffing flavours the turkey and keeps it moist. These turkey breasts are also great sliced cold.

For the stuffing
1 cup pitted Greek black olives, sliced (pit them yourself Ğ they taste better)
200g thinly sliced prosciutto, 100g of it chopped
1 tablespoon very finely chopped rosemary
1 clove garlic, finely chopped
200g mascarpone
good grind of black pepper
2 single skinned, boneless turkey breasts (about 750g each)
1 cup dry Marsala
1/2 cup chicken stock

Preheat the oven to 190°C. To make the stuffing, put everything, except the 100g of unchopped prosciutto, the turkey breasts, Marsala and stock, into a bowl and mix well. It will become quite thick. Reserve.

Put one of the turkey breasts, smooth-side down, on to a clean surface. Lift the flap-like fillet and make a deep cut lengthwise into the breast, but not right through, so you have a pocket. Place half the stuffing in the pocket and fold the fillet back the way it was.

Wrap the breast in half of the unchopped prosciutto. Repeat this with the other breast. Place the breasts into a small roasting pan, smooth-side up.

Roast 45 minutes until completely cooked. Remove from the oven and rest 15-20 minutes.

Pour the fat from the roasting pan and place it on the heat. When it is hot, add the Marsala and stock. Bring to the boil, scraping the pan with a wooden spoon to dislodge any caramelised juices. Boil until slightly syrupy. You are not making gravy, just enhancing the pan juices.

Transfer breasts to a chopping board and slice. Serve with the juice poured over the top.

This dish goes well with sliced Agria potatoes, tossed in olive oil and roasted until golden in a 200°C oven, and your favourite greens.

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