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Yields 6-8 Portions

1 Each (3-4 Lb) Side Turkey Breast
Sea Salt, to taste
Ground Black Pepper, to taste
2 Oz Butter
2 Tbsp Shallots, chopped
½ Lb Spinach Leaves, picked and rinsed
1 Tspn Ground Fresh Nutmeg
1 Tbsp Fresh Sage Leaves, very fine chopped 
½ Cup Sun-dried Tomatoes, fine julienne
1 Cup All-purpose Flour
1 Cup Canola Oil
2 Feet Roast Twine

Tomato and Sage Gravy:
Yields 2 Qts

1 Qt Turkey Stock
1 Tbsp Canola Oil
1 Each Small White Onion, julienne
3 Each Ripe Roma Tomatoes
1 Each Garlic Clove, crushed
8 Each Fresh Sage Leaves
1 Tspn Ground Mace
½ Cup Heavy Cream
2 Tbsp Cornstarch, dissolved in 2 Tbsp water
Kosher Salt, to taste
Ground Black Pepper, to taste

For Turkey Stock:
2 Each Turkey Leg/Thigh Sections
2 Each Celery Stalks, chopped
1 Each White Onion, unchopped
1 Each Large Carrot, chopped
12 Each Black Peppercorns
1 Each Bay Leave
3 Qts Cold Water

Explore More:

Florentine Turkey Roulade

Pre heat oven to 350 degrees.
Place the side of turkey breast out on a cutting board and with a sharp boning knife butterfly the breast in half leaving the flesh attached on side and fold open. Place the breast between two pieces of plastic wrap and pound the meat with a meat hammer to make sure the breast is even in depth throughout the entire breast. Season with sea salt and pepper on both sides and set aside.

In a large sauté pan heat the butter over medium heat, add the shallots and the sun-dried tomatoes and cook till soft being careful not to allow the butter to brown at all. Remove the pan from the heat, allow to cool slightly, add the spinach tossing to coat with the shallot mixture. Lay the spinach mixture out on the seasoned turkey breast and roll the breast tightly around the spinach mixture. Secure the roulade by tying the roast twine all the way down the breast. Heat the canola oil in a large roast pan to a medium high heat. Coat the roulade in flour and place it in the roasting pan allowing it to brown before rolling it to the next side (about 90 seconds on each side).

Remove the breast from the roasting pan, pour the grease out of the pan and place a roasting rack in the pan with the browned roulade in the rack. Allow to roast for about one and a half hours or until an internal temperature of 155 degrees is attained. Place the roulade on a cutting board
with a foil tent over it and allow the roulade to rest for ten minutes. Remove the string from the roulade and slice into ¾ inch thick medallions. Serve over a pool of tomato/sage gravy (recipe follows)

Tomato and Sage Gravy:
In a 4 qt. Non-reactive sauce pan heat the oil and add the onion and garlic. While stirring very frequently cook till the onions are soft and translucent. Add the sage leaves, mace and tomatoes, sauté for an additional two minutes or until the tomatoes begin to break down. Add the turkey stock to the pan and bring to a simmer. Simmer the mixture for twenty minutes then whisk in the cream. Place the sauce in a blender (you may have to do this in two batches depending on the size of your blender and process till smooth. Strain the mixture through a chinoix (fine sauce strainer) back into the non-reactive saucepan. Bring the mixture back to a boil and whisk in the enough of the cornstarch mixture to make the gravy viscous, but not too thick. Season with salt and pepper and strain one more time through the chinoix into a serving vessel.

For Turkey Stock:
With a sharp boning knife slice the leg and thigh along the length of the bone. Place all ingredients in a stockpot and bring to a boil. Reduce the heat to a low boil. Skim any foam that appears on the surface as it simmers and allow to cook for two hours continuing to skim as needed. Strain the mixture (reserve the leg and thigh meat for soup or another use) and allow to sit overnight in the refrigerator. Prior to use remove the “fat cap” that formed on the surface and strain through a chinoix.

**Tip: As seen on the show, this recipe pairs great with Peroni Nastro Azzurro beer  

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