Prosciutto & Gruyère Stuffed Turkey BreastProsciutto & Gruyère Stuffed Turkey Breast
Prosciutto & Gruyère Stuffed Turkey Breast
Prosciutto & Gruyère Stuffed Turkey Breast
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Recipe - Gourmet Garage Corporate
ProsciuttoandGruyèreStuffedTurkeyBreast.jpg
Prosciutto & Gruyère Stuffed Turkey Breast
Prep Time35 Minutes
Servings2
Cook Time55 Minutes
Calories791
Ingredients
2 tsp olive oil
1 cup diced yellow onion
1 tsp finely chopped garlic
1/2 cup plain dried breadcrumbs
1/4 cup chopped fresh herbs (rosemary, parsley, thyme, sage)
salt, to taste
4 oz Gruyère cheese, shredded
3 Tbs butter, melted
1 (3-pound) boneless turkey breast roast (frozen), thawed
6 thin slices prosciutto
3 (8-inch) sturdy wooden skewers
1 1/2 cups less-sodium chicken broth
1 can (14 ounces) artichoke hearts (in brine), drained and quartered
1/2 tsp fresh lemon juice
pepper, to taste
Directions

1. Preheat oven to 375°. Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook 5 minutes or until onion is translucent.

 

2. In small bowl, mix breadcrumbs and fresh herbs; season with salt and pepper. Place half the breadcrumb mixture in separate small bowl, and add garlic-onion mixture, cheese and 2 tablespoons melted butter; mix well and set aside.

 

3. Remove netting from outside of turkey. Separate dark meat from breast meat; dice dark meat and place in large roasting pan. Lay skin on flat surface; butterfly the turkey breast pieces and lay flat on top of skin; season with salt and pepper. Lay prosciutto slices evenly over turkey breast pieces, and mound breadcrumb-onion mixture lengthwise along center over prosciutto. Roll up skin and turkey around filling, and secure with skewers.

 

4. Brush outside of turkey with remaining 1 tablespoon melted butter. Press remaining breadcrumb-herb mixture onto all sides of turkey. Place stuffed turkey breast, opening side down, on top of dark meat in pan.

 

5. Roast 15 to 20 minutes, or until outside is lightly browned. Reduce temperature to 325°. Roast 40 to 45 minutes longer, or until juices are clear and internal temperature of both the stuffing and thickest part of breast reaches 165°.

 

6. Remove turkey from pan and place on cutting board; let stand at least 15 minutes before slicing. Place roasting pan with drippings over medium-high heat. Add broth and simmer 3 minutes. Stir in artichokes and lemon juice. Simmer 3 minutes or until artichokes are heated through.

 

7. Slice stuffed turkey breast and serve topped with artichoke sauce along with the dark meat, if desired.

 

Nutritional Information

  • 42 g Fat
  • 17 g Saturated fat
  • 239 mg Cholesterol
  • 1277 mg Sodium
  • 22 g Carbohydrates
  • 1 g Fiber
  • 73 g Protein

35 minutes
Prep Time
55 minutes
Cook Time
2
Servings
791
Calories

Shop Ingredients

Makes 2 servings
2 tsp olive oil
Pam Organic Extra Virgin Olive Oil No-Stick Cooking Spray, 5 oz
Pam Organic Extra Virgin Olive Oil No-Stick Cooking Spray, 5 oz
$8.99$1.80/oz
1 cup diced yellow onion
Spanish Onion, 1 ct, 20 oz
Spanish Onion, 1 ct, 20 oz
$2.49 avg/ea$1.99/lb
1 tsp finely chopped garlic
Fresh Garlic
Fresh Garlic
$1.25 avg/ea$4.99/lb
1/2 cup plain dried breadcrumbs
4C Plain Bread Crumbs, 15 oz
4C Plain Bread Crumbs, 15 oz
$3.49$0.23/oz
1/4 cup chopped fresh herbs (rosemary, parsley, thyme, sage)
Fresh Dill, 1 each
Fresh Dill, 1 each
$3.99
salt, to taste
Morton Salt, Plain, 26 Ounce
Morton Salt, Plain, 26 Ounce
$2.99$0.12/oz
4 oz Gruyère cheese, shredded
Gruyere Cheese
Gruyere Cheese
$22.21 avg/ea$21.99/lb
3 Tbs butter, melted
Kerrygold Pure Irish Butter, 8 oz
Kerrygold Pure Irish Butter, 8 oz
$4.99$0.62/oz
1 (3-pound) boneless turkey breast roast (frozen), thawed
Brunckhorst's Boar's Head Ovengold Roasted Turkey Breast
Brunckhorst's Boar's Head Ovengold Roasted Turkey Breast
$15.99/lb$15.99/lb
6 thin slices prosciutto
Boar's Head Prosciutto Di Parma, 8 count, 3 oz
Boar's Head Prosciutto Di Parma, 8 count, 3 oz
$9.99$3.33/oz
3 (8-inch) sturdy wooden skewers
Jumbo 12" Bamboo Skewers, 50 count
Jumbo 12" Bamboo Skewers, 50 count
$4.19
1 1/2 cups less-sodium chicken broth
Pacific Foods Organic Low Sodium Free Range Chicken Broth, 32 oz
Pacific Foods Organic Low Sodium Free Range Chicken Broth, 32 oz
On Sale! Limit 4
$6.19 was $6.99$0.19/fl oz
1 can (14 ounces) artichoke hearts (in brine), drained and quartered
Cento Quartered & Marinated Artichoke Hearts, 12 oz
Cento Quartered & Marinated Artichoke Hearts, 12 oz
$6.49$0.54/oz
1/2 tsp fresh lemon juice
Organic Lemon, 1 ct, 1 each
Organic Lemon, 1 ct, 1 each
$1.99
pepper, to taste
Coarse Ground Black Pepper  , 1.8 oz
Coarse Ground Black Pepper , 1.8 oz
$1.24 avg/ea$0.69/oz

Nutritional Information

  • 42 g Fat
  • 17 g Saturated fat
  • 239 mg Cholesterol
  • 1277 mg Sodium
  • 22 g Carbohydrates
  • 1 g Fiber
  • 73 g Protein

Directions

1. Preheat oven to 375°. Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook 5 minutes or until onion is translucent.

 

2. In small bowl, mix breadcrumbs and fresh herbs; season with salt and pepper. Place half the breadcrumb mixture in separate small bowl, and add garlic-onion mixture, cheese and 2 tablespoons melted butter; mix well and set aside.

 

3. Remove netting from outside of turkey. Separate dark meat from breast meat; dice dark meat and place in large roasting pan. Lay skin on flat surface; butterfly the turkey breast pieces and lay flat on top of skin; season with salt and pepper. Lay prosciutto slices evenly over turkey breast pieces, and mound breadcrumb-onion mixture lengthwise along center over prosciutto. Roll up skin and turkey around filling, and secure with skewers.

 

4. Brush outside of turkey with remaining 1 tablespoon melted butter. Press remaining breadcrumb-herb mixture onto all sides of turkey. Place stuffed turkey breast, opening side down, on top of dark meat in pan.

 

5. Roast 15 to 20 minutes, or until outside is lightly browned. Reduce temperature to 325°. Roast 40 to 45 minutes longer, or until juices are clear and internal temperature of both the stuffing and thickest part of breast reaches 165°.

 

6. Remove turkey from pan and place on cutting board; let stand at least 15 minutes before slicing. Place roasting pan with drippings over medium-high heat. Add broth and simmer 3 minutes. Stir in artichokes and lemon juice. Simmer 3 minutes or until artichokes are heated through.

 

7. Slice stuffed turkey breast and serve topped with artichoke sauce along with the dark meat, if desired.