Ingredients Jump to Instructions ↓

  1. 2/3 lb 302g / 10oz Whole chestnuts

  2. 1/2 cup 118ml Olive oil

  3. 1 1/2 cups 219g / 7.7oz Fresh bread crumbs

  4. 1/4 lb 113g / 4oz Prosciutto - diced

  5. 1/4 cup 10g / 0.4oz Fresh rosemary leaves

  6. 3 tablespoons 45ml Chopped flat-leaf parsley

  7. 2 tablespoons 30ml Garlic cloves - minced (large)

  8. 1/3 cup 48g / 1.7oz Freshly-grated Parmigiano-Reggiano cheese

  9. 4 lbs 1816g / 64oz Turkey breast - butterflied Fine sea salt - to taste Coarsely-ground black pepper - to taste

  10. 1 1/2 cups 355ml Dry white wine

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 450 degrees. With a small knife, make an X in the top of each chestnut. Place on a rimmed baking sheet and roast for about 25 minutes, or until the skins split. Remove and let cool. Reduce the oven temperature to 400 degrees. Crack the chestnuts open with a nutcracker and remove the nutmeats. Coarsely chop the nutmeats and put in a large bowl. In a skillet, heat 1/4 cup of the olive oil. Add the bread crumbs and fry until lightly browned. Add to the chestnuts. Add 1 more tablespoon of the oil to the skillet, and saute the prosciutto until crispy. Add to the bread crumbs. Add the rosemary, parsley, garlic, cheese, and 1 tablespoon of the oil and mix well. (The stuffing can be covered and refrigerated for up to 2 days.) Lay the turkey breast out flat on a cutting board. Place a large piece of wax paper over the turkey and pound it with a meat pounder to flatten it to an even thickness. Rub the inside of the turkey with salt and pepper. Spread the stuffing mixture evenly over the turkey breast to within 1 inch of the edges. Do not worry if all of the stuffing does not fit; save any excess for topping the breast after it is rolled. Starting at a long side, roll the turkey up like a jelly roll and tie it with string in four or five places. In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Brown the turkey roll on all sides. Transfer the turkey roll to a rack in a roasting pan and add the pan juices from the skillet. Sprinkle with salt and pepper, and pat on any remaining stuffing over the top. Add 1/2 cup of wine to the pan. Roast for 1 hour and 10 minutes, or until the internal temperature registers 175 to 180 degrees on an instant-read thermometer. Baste the meat occasionally with the pan juices, adding the remaining 1 cup wine to the pan halfway through the cooking time. Let the meat rest for 15 minutes before slicing it. Then cut the roll into 1/2-inch slices, arrange them on a platter, and pour any pan juices over the meat. Serve hot, or let cool completely and serve at room temperature. This recipe yields 8 servings.


Send feedback