Hey there! Today, I’m excited to share a recipe that’s become a staple in my kitchen: Turkey Braciole.
Picture this: juicy turkey breasts rolled up with a mouthwatering filling of pesto, spinach, prosciutto, and cheese, then baked to golden perfection.
It’s a dish that’s as impressive as it is delicious and surprisingly easy to make. Trust me, once you try it, you’ll be hooked!
So, grab your apron, and let’s go into this flavorful adventure together. Let’s get cooking!
Turkey Braciole with Five-herb Pesto
Course: MainCuisine: ItalianDifficulty: Medium4
servings2
hours30
minutes40
minutes3000
kcal
Turkey Braciole is a delectable Italian-inspired dish featuring tender turkey breasts stuffed with a flavorful blend of ingredients, including five-herb pesto, spinach, prosciutto, carrot, and fontina cheese.
Rolled tightly and baked to perfection, each slice reveals a mouthwatering combination of savory and cheesy goodness.
Served alongside sautéed celery and bell peppers, this dish offers a delightful harmony of flavors and textures, sure to please your taste buds with every bite.
Ingredients
4 boneless, skinless turkey breasts (or substitute chicken), about 6 to 8 ounces each, pounded to 1/4-inch thickness
salt and freshly ground pepper
1/4 cup five-herb pesto
1 package frozen spinach (10-ounce), defrosted and squeezed of excess liquid
8 thin slices prosciutto cotto (or substitute ham)
1 medium carrot, peeled and cut into 2-inch strips
8 pieces fontina (or substitute mozzarella), each about 2 inches by 1/2-inch
2 tablespoons butter, at room temperature
2 stalks celery, sliced 1/4-inch thick
1 each red and yellow bell pepper, seeds and inner white ribbing removed, cut into 3/4-inch pieces
Directions
- Preheat the oven to 350ºF (175ºC).
- Lay a 12-inch square of plastic wrap on a work surface.
- Pound each boneless, skinless turkey breast to 1/4-inch thickness and season with salt and pepper.
- Spread 1 tablespoon of five-herb pesto over each turkey breast.
- Layer each turkey breast with spinach and 2 slices of prosciutto.
- Place carrot strips and fontina cheese pieces on top, then dot with butter. Season with salt and pepper.
- Roll up each turkey breast tightly around the filling and wrap in plastic wrap. Chill in the refrigerator for 2 hours.
- Unwrap the turkey braciole and heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Sear the turkey braciole on all sides until golden brown, about 6 to 8 minutes.
- Transfer the braciole to a baking sheet and bake for 15 minutes, or until cooked through. Let rest for 15 minutes.
- While the braciole are baking, heat the remaining two tablespoons of olive oil in a skillet over medium heat.
- Add the sliced celery and bell peppers to the skillet and sauté until they are tender. Season with salt and pepper as desired.
- Once the braciole are rested, slice them into elegant rounds and arrange them on serving plates. Spoon the sautéed bell pepper mixture around the braciole and serve promptly.
Notes
- Pound the turkey breasts evenly: When pounding the turkey breasts to 1/4-inch thickness, aim for an even thickness throughout to ensure even cooking and a consistent texture in the finished dish.
- Secure the rolls tightly: When rolling the turkey breasts around the filling, ensure they are tightly wrapped to prevent the filling from escaping during cooking. Using kitchen twine or toothpicks can help secure the rolls in place.
FAQ
1. Can I use chicken instead of turkey?
Yes, you can substitute chicken breasts for turkey breasts in this recipe. Just ensure they are pounded to a similar thickness for even cooking.
2. Can I prepare the braciole in advance?
Absolutely! You can assemble the braciole and wrap them in plastic wrap, then refrigerate for up to 24 hours before cooking. This makes it a convenient option for dinner parties or busy weeknights.
3. Can I freeze the braciole?
Yes, you can freeze the assembled braciole for longer storage. Wrap them tightly in plastic wrap and aluminum foil, then place them in an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before cooking.
4. Can I customize the filling?
Definitely! Feel free to get creative with the filling ingredients. You can use different types of cheese, add herbs or spices, or include your favorite veggies for a personalized touch.
5. How do I know when the braciole are cooked?
The braciole are cooked through when the internal temperature reaches 165°F (75°C). You can use a meat thermometer to check for doneness.
6. Can I skip the searing step and bake the braciole directly?
While searing adds flavor and helps seal in juices, you can skip this step if you’re short on time. However, the braciole may have a slightly different texture and color.
7. What should I serve with Turkey Braciole?
Turkey Braciole pairs well with various sides, such as mashed potatoes, roasted vegetables, or a simple green salad. Choose sides that complement the savory flavors of the dish.
8. Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach in place of frozen. Simply blanch the spinach briefly in boiling water, then squeeze out any excess liquid before using in the recipe.
9. How do I prevent the filling from falling out while cooking?
To prevent the filling from spilling out during cooking, ensure the turkey breasts are tightly rolled around the filling and secured with kitchen twine or toothpicks. This will help hold everything in place as the braciole cook.
10. Can I make the pesto from scratch?
11. What can I do with leftover Turkey Braciole?
Leftover Turkey Braciole can be stored in an airtight container in the refrigerator for up to 3 days. You can enjoy it cold in sandwiches or salads or reheat it gently in the oven or microwave until warmed.
12. Can I cook the braciole on the grill?
Yes, you can grill the braciole for a smoky flavor. Preheat your grill to medium-high heat and grill the braciole for about 6 to 8 minutes per side, or until cooked through. Make sure to oil the grill grates and monitor the cooking closely to prevent burning.
