Pancetta Sage Turkey with Cream Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I turn ordinary boneless turkey breasts into something special by filling them with pancetta and fresh sage. Draping pretty slices with creamy sauce is the crowning touch.Erin Duff, Osler, Saskatchewan Ingredients:
2 boneless skinless turkey breast halves (2 pounds each) |
12 pancetta slices or bacon strips |
10 fresh sage leaves |
1/2 cup king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 teaspoon pepper |
3 tablespoons butter |
sauce: |
2 shallots, finely chopped |
2 garlic cloves, minced |
1 cup white wine or chicken broth |
1 cup heavy whipping cream |
2 fresh rosemary sprigs |
6 fresh sage leaves |
dash each salt and pepper |
Directions:
1. Cover one turkey half with plastic wrap; flatten to 1/2-in. thickness. Remove plastic; place half of pancetta and sage over turkey. Roll up jelly-roll style, starting with a short side; tie with kitchen string. Repeat with the remaining turkey, pancetta and sage. Combine the flour, salt and pepper; sprinkle over each turkey.
2. In a large skillet, brown turkey in butter on all sides. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 170°. Let stand for 15 minutes before slicing.
3. Meanwhile, in the same skillet, saute shallots and garlic, stirring to loosen browned bits from pan. Add wine; bring to a boil. Cook until liquid is reduced by half. Stir in the cream, rosemary, sage, salt and pepper; cook for 3-4 minutes or until thickened. Serve with turkey. Yield: 12 servings.
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