The stuffed turkey roll is excellent to eat hot right after making it, but it will also be delicious at room temperature sliced thinly, perfect for sandwich filling.
We prepare it and put it inside a roasting net, but if you don’t have one, you can simply tie it with kitchen string, making several turns so it stays firm and doesn’t lose shape during cooking.
Try adding some other vegetables to the filling, even some melting cheese works very well, and you’ll see that each time you’ll have a turkey roll in a different way to impress everyone.
You can also prepare chicken breast in the same way, opening it like a book. My recipe, which will amaze you, will be available soon.
Below, I’ll leave you more recipes with turkey and then right after the photo, let’s discover how to prepare the stuffed turkey roll!!
- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Stuffed Turkey Roll
- 2.2 lbs skinless turkey thighs, raw
- 10.5 oz spinach (already cooked, even frozen)
- 3.5 oz Grana Padano cheese, grated
- 1 egg
- 4 pinches salt
- 1 clove garlic
- 2 tbsps extra virgin olive oil
- to taste black pepper
Preparation of Stuffed Turkey Roll
To prepare the stuffed turkey roll, first open the turkey thigh and remove the bone. You can ask your butcher to do it for you.
I wrote skinless turkey thigh among the ingredients, but if you prefer, you can leave it on as we did, so the roll will have even more flavor.
Once the thigh is opened, try to form a rectangle, and with the parts you remove, fill in where the meat is thinner to create an even base.
Set aside.
In a large skillet, brown the whole garlic clove with a few tablespoons of oil for 2 minutes. Add the boiled and well-drained spinach or the frozen spinach cubes as they are.
Season the spinach with a pinch of salt and pepper, and once well browned, remove the garlic clove and let it cool.
Meanwhile, generously season the inside of the turkey thigh with salt and pepper.
Once the spinach filling is at room temperature, incorporate the grated cheese and the egg, mixing everything well.
Preheat the oven to 356°F (180°C). Spread the spinach filling over the turkey thigh, leveling it well, and leaving the edges free to prevent the filling from spilling out during cooking.
Roll the turkey roll on itself, and if you have the elastic net that butchers use, slip the roll inside, being careful not to let the filling spill out.
Otherwise, you can tie it with simple kitchen string, tying it tightly.
Place the roll on a baking sheet covered with parchment paper and bake for at least 1 hour and 15 minutes.
Before removing it from the oven, pierce the roll with a wooden skewer halfway through. If the liquid that comes out is clear, it means the roll is perfectly cooked.
Remove from the oven, let it rest for 10 minutes before slicing and serving, maybe with some boiled potatoes.
If you intend to serve it cold, place the turkey roll between 2 wooden cutting boards with a weight on top, so the turkey will become firmer as it cools.
This way, you will be able to cut it into thin slices for sandwich filling, for example.
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How to Store Stuffed Turkey Roll
The turkey roll can be stored in the refrigerator, tightly sealed in an airtight container, for 2 or 3 days.
You can freeze the stuffed turkey roll.
Variations
If you like, you can add other vegetables to the roll, such as roasted and sliced peppers, or slices of speck or cooked ham before the vegetables to add even more flavor.
Other Recipes
If you want to see other types of recipes, you can return to HOME
