Stuffed turkey loin


- Around 1 kg turkey loin
- 150 g ham
- 400 g greens
- 2 small eggs
- 3 tablespoons of Parmesan cheese
- 3 tablespoons of breadcrumbs
- sage
- salt and pepper
- half a glass of dry white wine
- 1 onion
- 1 stick of celery
- 1 carrot
- 1 clove of garlic


• Open out the loin so that it forms a single, even slice and then marinade (at least two hours) in 3 dl white wine, 1 tablespoon of extra virgin olive oil, pepper corns, a shallot, a carrot and some celery - chopped, sage, Rosemary and thyme.
• Clean the greens and remove the stems. Blanch them for one minute in salted boiling water. Cool them in iced water and squeeze out any liquid.
• Remove the meat from the marinade and dry it thoroughly.
• Heat the Cocotte with one tablespoon of hot oil and then add the finely chopped onion, sage, greens and ham. Brown for a few minutes, together with a clove of garlic
then remove the garlic. Leave to cool.
• Finish the stuffing by adding the eggs, lightly beaten, the Parmesan and the breadcrumbs. Season to taste with salt and pepper.
• Lay the meat on a work surface and place the stuffing at the centre. Roll up the meat and tie it in various points with string.
• Heat the Cocotte. Pour in two tablespoons of extra virgin olive oil, and then add the roughly chopped onion, carrot and celery, sage, rosemary and thyme.
Cook over a gentle heat for five minutes.
• Brown the rolled meat in a non-stick pan with two tablespoons of extra virgin olive oil, then transfer it to the Cocotte. Cook with the lid on for around one hour, turning the meat often and steaming with white wine (season with salt later). Pour in warm stock as needed.
• Dissolve the cooking juices, strain them and add a teaspoon of potato starch dissolved in a little cold water. Boil for a couple of minutes and season with salt and pepper to taste.
• Leave the meat to stand for a few minutes. Cut partially, set out on the warm lid and serve with the hot sauce to one side.

Stuffed turkey loin





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