Chatelaine Kitchen

Turkey for two

Prosciutto, feta, sun-dried tomatoes — this delicious roll will make you wanting more

Rolled turkey roll Rolling turkey roll Turkey roll filling
There are lots of things to say and read about preparing and enjoying the big bird. But this post is about how to make a great turkey dinner for a small crowd of two or three. (If you’ve got a couple more to serve, just double the recipe.) The best part? This recipe takes less than 15 minutes to prepare. Turkey roll: stuffed with fresh basil, sun-dried tomatoes and feta and prosciutto wrapped. Get out the meat tenderizer and pound a boneless turkey breast into a rough rectangular shape. (This process is a great stress reliever.) Top with two slices of prosciutto or serrano ham, fresh basil leaves, sliced sun-dried tomato and crumbled feta cheese. Then, starting at the long edge, roll up so you have a long roll (not a short thick one). Brush the roll with oil. Then sprinkle with salt, freshly ground black pepper and fresh or dried thyme leaves. Next, make sure the roll stays together. Traditionally, that means tying with butcher string but I can’t be bothered. My easier, quicker and tastier trick? Wrap the outside with prosciutto. Place two or three slices of prosciutto or serrano ham overlapping on a cutting board. Place the stuffed turkey roll at one end and roll up. This holds the roll together while it roasts. Here’s is the stuffed turkey roll wrapped in prosciutto. Bake at 375F (190C) until turkey is cooked through and/or a thermometer inserted into the meat reaches 180F (83C), this will take 35 to 55 minutes depending on the weight of the turkey. Stay tuned for my next blog on super-fast mushroom gravy. It’s great over this turkey roll.
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