Stuffed turkey roll to serve something delicious, easy to prepare and it’s really tasty, cooked on the stove, without the oven. For Easter, I had no idea what to cook, then I remembered I had a nice piece of turkey breast in the freezer, I wanted to make a roast for Sunday lunch, my family loves it, so I make it often, but lately, it’s hard to find, so even though I didn’t need it immediately, once at the butcher’s, and having found it, I got a nice piece, and I froze it. So I found myself with a nice piece of about 2.6 lbs for the occasion. I just needed to defrost it, slowly from the night before in the fridge, and around 10 am I started working on it, as it is very easy to prepare and also quick. Let’s see how to make it, it will be perfect for upcoming occasions, it is really delicious, and it is very tender, you can cut it with a fork.
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Stuffed Turkey Roll Ingredients
- 2.6 lbs turkey breast
- 7 oz spinach
- 3 eggs
- to taste salt
- to taste pepper
- to taste rosemary
- 3.5 oz rolled pancetta
- 2 carrots
- 3 celery stalks
- 1 onion
- to taste extra virgin olive oil
- 1 glass white wine (about 7 fl oz)
- 1 tbsp parmesan
Tools to Prepare the Stuffed Turkey Roll
- 1 Cutting Board
- 1 Knife
- 1 Meat Mallet
- 1 Kitchen Twine
- 1 Wok
- 1 Lid
- 1 Immersion Blender
- 2 Fry Pans
- 1 Bowl
- 1 Fork
- 1 Plate
- 1 Pan
Steps to Prepare Stuffed Turkey Roll
Let’s start by cooking the spinach, whether fresh or frozen. We cook them in a pan with a lid on low heat, if fresh after washing and draining them well, if frozen even directly frozen. After a few minutes, they will be ready, let them dry well and add just a little salt.
Meanwhile, open the turkey breast to get a large slice. We pound it with a meat mallet on a cutting board, to thin it a bit and make it even more tender.
Start seasoning with ground pepper and chopped rosemary, it’s okay even just on the stuffing side.
Prepare the omelet with spinach and eggs in a bowl, with a little salt, pepper, and parmesan, mix with a fork and cook in two omelets, in a pan about 9 inches in diameter, I use the one for crepes, with just enough oil to grease the non-stick pan.
Stuff the seasoned turkey slice with rolled pancetta, and finally with the cooled omelets. At this point, roll it from the shorter side. Tie well with kitchen twine, like a roast, trying to close the filling inside well, like a nice salami.
For cooking, we use a high-sided pan like a 24 cm wok in diameter, at least. Put a little oil in the pan, and start browning the two bases of the roll, holding it upright with your hands, first on one side then on the other, to brown and seal it well, then brown it on all sides, until it is well browned.
Add diced carrots, celery, and onions to the pan, coarsely chopped with a knife on a cutting board. Add another pinch of salt and finally the wine. Cover with a lid and cook on low heat for about 40-45 minutes, turn it halfway through cooking. You can check the cooking after 35 minutes with a kitchen thermometer, when it reaches the core at 167°F, it’s ready. Be careful not to overcook it, or it will dry out too much.
When it’s ready, turn off the heat and let it rest for at least 20 minutes before slicing after untying it.
Gather the cooking juices and blend with an immersion blender to make the accompanying sauce, which is a really delicious and light sauce with all the vegetables flavored by the turkey’s cooking.
Serve once sliced and accompanied by the cream. It keeps in the fridge for a couple of days. If there’s any leftover, it can also be frozen. Great to enjoy even cold, sliced thinner, perfect all year round, even on hot summer days.
