Italian-style stuffed turkey breast
Italian-style stuffed turkey breast

Preparation time 20 minutes

Total time: 1 hour

Ingredients

  1. 160 mL (2/3 cup) ricotta cheese
  2. 125 mL (1/2 cup) finely chopped roasted red peppers (homemade or store-bought)
  3. 1 lemon, finely grated zest only
  4. 7 mL (1 1/2 teaspoons) dried Italian herb seasoning or dried basilic
  5. 5 mL (1 teaspoon) garlic powder
  6. 1 egg, beaten
  7. 750 g (1 1/2 lb) boneless, skinless turkey breast
  8. 2 mL (1/2 teaspoon) freshly ground black pepper
  9. 6 (about 100 g) pancetta slices

Directions

  1. Preheat oven to 160°C (325°F).
  2. Mix the cheese, red peppers, lemon zest, herbs, garlic powder, and egg in a small bowl. Set aside.
  3. Slice open turkey breast, starting at long, thick side, leaving 1 cm (½ inch) intact at the opposite side. Fill with stuffing and then close breast, using toothpicks to secure it. Place turkey breast in a shallow ovenproof dish. Season with pepper. Cover with pancetta slices.
  4. Bake in the oven for 1 hour, or until a meat thermometer inserted at the thickest point indicates 74°C (165°F) and the meat is no longer pinkish.

ACCOMPANIMENT: Serve with a homemade or commercial black olive tapenade.

VARIATION: Replace the pancetta with slices of bacon.

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