Arrosto autunnale
Turkey breast roll
This turkey roll is an autumnal recipe. Its stuffing is made with red cabbage, pumpkin and veal sausage. Besides the roll is cooked with fresh or frozen mushrooms.
The dish requires a bit of time and effort but it will impress your guests!
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- 500g (1.1 pound) turkey breast in a slice
- 300g (10 1/2 ounces) red cabbage
- 400g (14 ounces) pumpkin
- 70g (2 1/2 ounces) veal or pork sausage
- 600g (1 1/3 pound) fresh mushrooms
- 50g (1 3/4 ounce) shallot, finely chopped
- 1 tablespoon dried chives
- 1 tablespoon dried parsley
- 1 dried bay leaf
- 250ml (8 1/2 flui ounces - 1 cup) dry white wine
- 2 Tbsp plus 1 tsp extra virgin olive oil
- Paprika
- Salt
- Time:
preparation: about 30 minutes
cooking: about 90 minutes
total: 2 hours - Difficulty:
medium - Nutrition Facts (amount per serving):
Calories: 314 (kCal) 16 % GDA (*) - 1315 (kJ)
Protein: 40.3 (g) 81 % GDA
Total fat: 14.2 (g) 21 % GDA
Total carbohydrate: 6.6 (g) 3 % GDA
Sugars: 5.8 (g) 7 % GDA
Prepare the filling.
Clean and steam the pumpkin.
Mash the pumpkin with a fork.
Season to taste with salt and stir.
Clean and steam the red cabbage and cut it into thin strips.
Season to taste with salt and stir.
Clean the mushrooms and cut them into pieces.
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Open the turkey breast and pound well with a meat mallet.
Season to taste with salt and spread the sausage on top uniformly. Then spread the pumpkin and sprinkle with paprika.
Finally arrange the red cabbage strips.
Roll up and tie with kitchen string or food loop TOP SILICONE by Tescoma.
You can see how we tied the roll in the photo.
If you have pumpkin or red cabbage left, add them to the mushrooms.
Put the shallot, olive oil and turkey roll in a pan.
Saute for five or more minutes until brown, turning frequently, on medium heat.
Add the wine and bring to the boil.
Cook for five minutes, turning frequently.
Pour in a ladle of hot water and add aromatic herbs and mushrooms.
Season to taste with salt and keep on cooking, half-covered, turning and stirring frequently, until the meat is tender, on low heat.
Add other hot water only if necessary.
20-30 minutes are enough.
Let the roast cool, slice it and place the slices again in the pan.
Warm up just before serving.
While you are warming up your turkey roll slices don't turn over them! So you are sure not to break them.
Note
- - You can also use frozen mushrooms.
- - Prepare the turkey roll in advance, the day before, and cut it into slices just before warming up.
- - Choose the mushrooms you prefer. The best choice is assorted mushrooms included wild mushrooms (porcini)
- - If prepared for a menu with a lot of courses the doses are enough for more than 4 people.
What's the right wine ?
Our suggestion is: Vermentino di Gallura (white wine from Sardinia-Italy)
The author Loretta Sebastiani lives in Italy (IT)
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