Rolled Stuffed Turkey Breast (Rollè di Tacchino)

This rolled stuffed turkey breast, or turkey roulade, is wrapped around a spinach frittata that keeps it so moist you could cut it with a fork. It is braised with brandy, and it is the recipe my mother made for weekday lunch in Rome.

Course Main Course

Cuisine Italian

Diet Gluten Free

Keyword rolle' di tacchino, turckey roulade, turkey roll

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings people

Calories 333kcal

Author Laura Tobin

Equipment

Ingredients

9 oz boneless turkey breast, one large thin slice (or chicken breast slices)
6 eggs
1 tablespoon Parmigiano
1 cup chopped vegetables and herbs spinach, chives and parsley
½ cup brandy
1 cup chicken stock
1 teaspoon potato starch
2 tablespoon butter for the turkey
1 tablespoon butter for the frittata
Salt and pepper

US Customary - Metric

Instructions

Make the Frittata

Chop the spinach and the herbs
Mix them with the eggs and the Parmigiano.
Melt the butter in a crepe pan and pour in the mixture, as the crepe pan keeps the frittata in shape.
Turn the frittata over with the lid.
Let the frittata cool down, just so that it does not burn your hands when you roll it.

Rolling

Lay the turkey slice flat and flatten it thin with a meat tenderizer. If you are using smaller chicken slices, lay them down side by side.
Season the meat with salt and pepper.
Lay the frittata on the meat.
Roll it up and tie it with kitchen twine.

Baking

Brown the roll in the butter on the stove, in the same pot that goes in the oven.
Deglaze with the brandy.
Cover the pot with the lid and cook the roll in the oven as a brasato, with very little liquid, making sure there is some juice while it cooks.
If the meat gets too dry, add some of the chicken stock to the pot.
Turn the roll halfway through cooking so it browns on all sides.
When it is ready, leave the roll to cool down. You can prepare it up to this point the day before.

Gravy

Make the gravy by deglazing the pot with the chicken stock and stirring in the potato starch.
Warm up the roll, remove the twines then slice it.
Warm up the gravy and serve it together with the sliced roll.
Serving suggestions

Notes

I cook this rolled turkey breast as a brasato. In a brasato the meat sits only partly in the liquid, so the part above it browns, and turning it puts the browned part back into the juice to flavor it. The liquid reduces, and the flavor of the sauce and the meat becomes more concentrated.

Nutrition