10/8/2004
Stuffed Turkey Breast with Lemon (Petto di tacchino ripieno)
From The Italian Cooking Encyclopedia, page 386

1 1/2 lb turkey breast, in one piece
1 carrot, cut into matchsticks
1 medium zucchini, cut into matchsticks
1/3 cup ham, cut into matchsticks
2 thick slices white bread, crusts removed, softened in a little milk
10 green olives, pitted and finely chopped
1 large clove garlic, finely chopped
4 tbsp chopped fresh parsley
4 tbsp finely chopped fresh basil
1 egg
1/8 tsp grated lemon zest
2 tbsp freshly grated Parmesan cheese
salt and freshly ground black pepper
4 tbsp olive oil
1 c fresh or canned chicken stock, warmed
1/2 lemon, cut into thin wedges
2 tbsp butter

Remove any bones, skin or fat from the turkey.  Using a sharp knife, cut part of the way through the turkey breast and open the two halves out like a book.

Pound the meat with a mallet to obtain one large piece of meat of as even a thickness as possible.

Preheat the oven to 400.  Blanch the carrot and zucchini pieces in a small saucepan of boiling water for 2 minutes.  Drain.  Combine with the matchsticks of ham.

Squeeze the bread, and place in a mixing bowl, breaking it into small pieces with a fork.  Stir in the olives, garlic and herbs, and the egg.  Add the lemon zest and grated Parmesan.  Season with salt and pepper.

Spread the bread mixture in one layer over the meat, leaving a small border all around.  Cover with the ham and vegetable mixture.  Roll the turkey up.  Tie the roll in several places with string.

Heat the oil in a flameproof casserole slightly larger than the turkey roll.  When the oil is hot, brown the meat on all sides.  Remove from the heat, add the stock, and arrange the lemon wedges around the meat.  Cover and place in the oven.

After 15 minutes remove the cover, discard the lemon and baste the meat.  Continue cooking, uncover, for a further 25-30 minutes, basting occasionally.  Allow to stand for at least 10 minutes before slicing.

Strain the sauce.  Stir in the butter and taste for seasoning.  Serve the sliced roll warm with the sauce.  If you wish to serve it cold, slice the roll just before serving and omit the sauce.