Turkey stuffed with cheese, vegetables, bacon and mortadella
[cooked-sharing]
Prepare a thin frittata with the eggs, parmesan cheese and herbs. (beat eggs with a fork for a few minutes, add parmesan cheese and herbs. Heat 1 tablespoon of olive oil in a non stick pan, pour egg mixture. Cook for about 2-3 minutes, loosening the edges with a wooden spoon, like you would for an omelette. Flip the frittata and finish cooking on the other side). Set aside to cool.
Butterfly the turkey breast and create a flat surface for other ingredients to lay (pound filet out flat if it is too thick).
Cover the surface of the prepared turkey breast with the frittata, mortadella, bacon, fontina cheese, and seasonal vegetables (previously washed and cut into small/medium pieces).
Roll the turkey breast up and tie tightly with cooking string.
In large pan, brown it in olive oil.
Pour the white wine and allow it to evaporate, then immediately add in the chopped vegetable mixture.
Leave to cook about 2 hours over a low flame.
Serve sliced, and dressed with the warm au jus
Ingredients
Directions
Prepare a thin frittata with the eggs, parmesan cheese and herbs. (beat eggs with a fork for a few minutes, add parmesan cheese and herbs. Heat 1 tablespoon of olive oil in a non stick pan, pour egg mixture. Cook for about 2-3 minutes, loosening the edges with a wooden spoon, like you would for an omelette. Flip the frittata and finish cooking on the other side). Set aside to cool.
Butterfly the turkey breast and create a flat surface for other ingredients to lay (pound filet out flat if it is too thick).
Cover the surface of the prepared turkey breast with the frittata, mortadella, bacon, fontina cheese, and seasonal vegetables (previously washed and cut into small/medium pieces).
Roll the turkey breast up and tie tightly with cooking string.
In large pan, brown it in olive oil.
Pour the white wine and allow it to evaporate, then immediately add in the chopped vegetable mixture.
Leave to cook about 2 hours over a low flame.
Serve sliced, and dressed with the warm au jus