Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.
This Polpettone Di Tacchino is a sophisticated yet approachable centerpiece that elevates humble ground turkey into a tender, aromatic roast. The turkey breast is butterflied and filled with a savory mixture of breadcrumbs, pistachios, parsley, and garlic, then rolled and slow-simmered in white wine and broth. The result is a moist, flavorful medallion with a nutty crunch and herbal depth. Perfect for holiday dinners, date nights, or when you want to impress guests without spending hours in the kitchen. Serve with the pan juices drizzled over slices for maximum flavor.
0
Add to Favorites
Polpettone Di Tacchino (Turkey Roll
Description
This Polpettone Di Tacchino is a sophisticated yet approachable centerpiece that elevates humble ground turkey into a tender, aromatic roast. The turkey breast is butterflied and filled with a savory mixture of breadcrumbs, pistachios, parsley, and garlic, then rolled and slow-simmered in white wine and broth. The result is a moist, flavorful medallion with a nutty crunch and herbal depth. Perfect for holiday dinners, date nights, or when you want to impress guests without spending hours in the kitchen. Serve with the pan juices drizzled over slices for maximum flavor.Ingredients
Directions
-
Preheat oven to 350&# 194;°F (175ðC) if roasting, or prepare a large skillet for stovetop simmering.
-
Butterfly the turkey breast by slicing it horizontally to open like a book.
-
Place turkey between plastic wrap and pound with a meat mallet or heavy skillet until it forms an even sheet about 1/4 inch thick.
-
Season both sides of the turkey breast with salt, pepper, minced garlic, and chopped parsley.
-
In a mixing bowl, combine ground turkey, breadcrumbs, beaten egg, 2 tablespoons chicken broth, chopped pistachios, 1/2 teaspoon salt, and a pinch of pepper. Mix until well combined.
-
Spread the ground turkey mixture evenly over the flattened turkey breast, leaving a small border around the edges.
-
Tightly roll the turkey breast up from the short end, like a jelly roll, ensuring the filling is enclosed.
-
Secure the roll with kitchen twine tied at 1-inch intervals to maintain shape.
-
Heat olive oil in a large skillet over medium-high heat. Add sage leaves and rosemary sprigs to infuse the oil.
-
Brown the turkey roll on all sides until golden, about 3-4 minutes per side.
-
Pour in dry white wine and increase heat slightly to allow the alcohol to evaporate for 2-3 minutes.
-
Add 1/2 cup chicken broth to the skillet. Cover tightly with a lid.
-
Reduce heat to low and simmer for 2 hours, turning the roll once halfway through cooking. Add more broth if the skillet becomes dry.
-
Remove turkey roll from skillet and let rest for 10 minutes. Discard the herb stems if desired.
-
Strain the pan juices to remove solids. Slice the turkey roll, remove twine, and serve with strained juices drizzled over the top.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 214.5kcal
- % Daily Value *
- Total Fat 1.9g3%
- Saturated Fat 0.6g3%
- Cholesterol 78.3mg27%
- Sodium 65.8mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 32.9g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
turkey roll, polpettone, stuffed turkey, pistachio filling, italian turkey, herb crust, simmered meat, white wine sauce, garlic parsley, ground turkey, thanksgiving main, dinner party, mediterranean cuisine, bread crumb stuffing, roasted turkey, nutty flavor, protein rich, family dinner, comfort food, slow cooked, pan sauce
