- Prep: 20 min
- Cook Time: 2 hr
- Total: 2 hr 20 min
- Serving: 6
- 1 Large Turkey breast (about 4 lbs.) Butterflied *
- Â½ lb. Italian Sausage (casing removed)
- 2 Cups Italian or French bread (fresh, cut into Â½" cubes)
- Â½ Cup Cooked, Chopped Pancetta or regular bacon
- Â½ Cup Onion (diced)
- Â½ Cup Red Bell pepper (diced)
- 2 Tbsp. Garlic (diced fine)
- Â½ Cup Parsley (chopped)
- Â¼ Cup Parmesan cheese (grated)
- 1 Cup Chicken stock + extra for basting turkey while cooking
- Â½ Stick Butter (melted) + extra for top of turkey breast
- 1 Egg (beaten)
- Olive oil
- Salt & Pepper
- Butchers twine
- 1) * Have your butcher prepare your turkey breast by telling him you want the breast removed from the turkey with the skin intact. Let him know you need it "butterflied" because you plan to stuff it, roll it and tie it into a log shape.
- 2) Preheat oven to 350 degrees.
- 3) Fry Italian sausage until fully cooked. Break up into little pieces while frying. Drain fat and put into a large bowl. Do the same with your pancetta or bacon.
- 4) In a frying pan over medium high heat, combine 1 tablespoon of each olive oil & butter then sautÃ© bell pepper, onion and garlic together with a few pinches of salt & pepper until tender, about 4-5 minutes then add these to the bowl with the meat.
- 5) In that same bowl, now add the cubed bread, parsley, parmesan cheese, melted butter and chicken stock. Mix well and taste for additional seasoning. When it tastes just right, add the beaten egg and mix together.
- 6) Lay turkey breast (opened) skin side down. Sprinkle meat with a few pinches of salt & pepper then spread stuffing over top of meat evenly. Roll the breast into a log towards the side of the breast with the skin under it. Using butchers twine, tie the meat together to hold its log like shape (about 3-4 ties). Lay turkey in a roasting pan, skin side up. Rub with softened butter and sprinkle with salt & pepper.
- 7) Baking times may vary depending on the size of the turkey breast, but this size breast should take just under 2 hours. Baste every 30 minutes. Remove from the oven when the middle of the breast reaches 165 degrees. Cover in foil for 15 minutes before carving.
- Cooks Note: Pancetta is an Italian Bacon. You can substitute with regular bacon or buy the Italian Prosciutto Ham. Prosciutto does not need to be pre-cooked like the pancetta or bacon. You might need a little less or a little more chicken stock in the stuffing depending on the dryness of your cubed bread.