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Ingredients:

• 3 lbs or 1 1/2 kg deboned turkey breast (one side) with skin on
• 8 oz fresh spinach, cleaned and blanched
• 1 roasted red pepper
• 4 slices cooked ham
• salt and pepper
• kitchen string
• 3 Tbsp vegetable oil
• 1/2 cup or 125 ml dry white wine
• 2 cups chicken or vegetable broth
• flour

 

Directions:

 

• Butterfly the turkey breast and lightly salt it. Line breast with cooked ham slices and with the blanched spinach and top with roasted red pepper strips. Sprinkle with salt and pepper.

 

• Roll up the turkey breast and tie together with string.

 

• On stove top, over medium heat, place in roasting pan with oil and sear all over. Then add white wine and 1 1âÂ?2 cups broth, cover and place in 350F for about one hour or until meat thermometer indicates doneness.

 

• Remove from oven and keep warm.

 

• In the meantime, make a thin gravy from the pan drippings, adding a little flour to thicken and remaining broth if necessary.

 

• Adjust taste with salt and pepper and serve gravy over turkey roll slices.

 

Serves 6-8

~Recipe courtesy of Gianni Ceschia of Culinary Studios 2000. Visit www.culinary2000.com for more information.