Stuffed Turkey Roll

Name: Stuffed Turkey Roll
Ingredients: 2 eggs; 1/2 c. grated parmesan cheese; salt and pepper; 3 T. olive oil; 10 oz. chopped spinach; pinch of freshly grated nutmeg; 1 slice turkey breast - have butcher butterfly it; 1 T. chopped fresh rosemary; 3 oz. thinly sliced pancetta; 1 T. butter; 1 c. white wine.

11 ingredients

4 steps

Ingredients

2 eggs
1/2 c. grated parmesan cheese
salt and pepper
3 T. olive oil
10 oz. chopped spinach
pinch of freshly grated nutmeg
1 slice turkey breast - have butcher butterfly it
1 T. chopped fresh rosemary
3 oz. thinly sliced pancetta
1 T. butter
1 c. white wine.

Directions

1

Beat eggs in a bowl with the Parmessan cheese, season with salt and pepper. pour into pan with 1 t. olive oil and make an omelet.
2

Heat another T. oil in a large saucepan, add spinach and cook over low heat until wilted.Sprinkle with the nutmeg and add salt to taste. Arrange the omelet, spinach, rosemary, pancetta on top of the turkey. Roll up the meat and tie it securely enclosing the filling completely.
3

Heat the butter and the remaining oil in a large ovenproof skillet and brown the roll on all sides over high heat. Pour in half the wine and let it evaporate. Transfer the turkey to a preheated 350 degrees oven for 1 hr.
4

Lift out the meat and keep warm. Pour the rest of the wine into the pan and bring to boil, scraping up browned bits. Slice the meat and pour the pan juices over the slices before serving.