This stuffed turkey roll is ideal for Sunday lunch or festive days. I see it as a Christmas or New Year’s dish. It is very easy to prepare, and you can enrich the filling with cooked ham and other vegetables of your choice.
A delicious dish hot but also amazing at room temperature. We make it, place it between two wooden boards with a weight on top for a few hours, so it becomes practically flat like deli meat, and the filling adheres well to the meat. You can slice it thinly with a slicer or a very sharp knife.
Or you can serve it hot immediately from the oven, sprinkled with its cooking juices, sliced more or less 0.4 inches thick, and you’ll see everyone will ask for seconds.
Below, I leave you other turkey ideas, and then right after the photo, as always, we’ll discover how to prepare the stuffed turkey roll!!
- Difficulty: Medium
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop, Electric oven
- Seasonality: All seasons
Ingredients for stuffed turkey roll
- 2.6 lbs turkey breast (in one piece)
- 2 bell peppers
- 2 carrots
- 3.5 oz scamorza cheese (sliced)
- 2 pinches salt
- 2 pinches pepper
- 1 teaspoon aromatic herbs (to taste)
- 2 tablespoons extra virgin olive oil
- Half glass white wine
Preparation of stuffed turkey roll
Prepare the stuffed turkey roll by butterflying the turkey breast. If you don’t know how, ask your butcher, and they’ll be happy to do it.
Remove the cap and seeds and white filaments from the bell peppers and cut them into strips.
Clean the carrots and cut them into sticks.
Sprinkle the turkey breast with salt, pepper, and aromatic herbs.
Cover the entire surface with scamorza cheese slices.
Distribute the vegetables on top, alternating bell pepper and carrot strips.
Roll the stuffed turkey breast tightly and tie it in several places with kitchen twine.
Heat the oil in a pan suitable for the oven, then brown the stuffed turkey on all sides, turning it with tongs or two wooden spoons.
Moisten the meat with the wine, letting it partially evaporate, then transfer it to a preheated oven at 356°F.
Let it cook for at least 40 minutes, basting it occasionally with its own cooking juices.
Turn it halfway through cooking to brown it on all sides.
Once cooked, remove it from the oven and place it on a plate with a weight on top (we used a cutting board with a large pot full of water on top).
By doing so, the stuffed turkey roll compacts internally, assuming a flatter shape, and the filling blends better with the meat.
If you eat it hot, this step is not necessary. Just transfer it to a serving dish, sprinkle it with its cooking juices, and…
ENJOY YOUR MEAL
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You can sauté 7 oz of spinach with 1 clove of garlic and then finely chop them.
Add cooked ham to the filling, 3.5 oz is enough, and add scamorza or other cheese in thin slices.
How to store the stuffed turkey roll
You can store it in the refrigerator, even sliced, in an airtight container for 2 days.
If you want, you can freeze it in slices so you can take out what you need each time.
Other recipes
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