Polpettone Di Tacchino (Turkey Roll)
Submitted by sitcommary
Polpettone di tacchino is an Italian stuffed turkey roll filled with ground dark meat, pistachios, and herbs, braised in white wine until tender.
YIELD
6 servingsPREP
30 minCOOK
2 hrsREADY
2 hrsPolpettone di tacchino is Italian comfort food at its best. A whole turkey breast gets butterflied and pounded flat, then wrapped around a savory filling of ground dark turkey meat, breadcrumbs, pistachios, and egg. Think of it as a rustic Italian meatloaf rolled inside a turkey robe.
Browning the roll in olive oil with sage and rosemary before braising builds a gorgeous crust and infuses the oil with herby fragrance. The white wine goes in next, and you crank the heat to burn off the alcohol before adding broth and dropping to a gentle simmer.
Two hours of covered braising turns that lean turkey breast into something remarkably tender. The ground meat filling stays moist inside, and those pistachios give you little bursts of crunch and color when you slice through. Strain the pan juices and spoon them over each slice.
Chef Tips
- Pound the butterflied breast evenly. Thick spots cook slower and thin spots dry out, so aim for uniform thickness across the whole sheet.
- Tie the roll snugly with kitchen string at regular intervals. Loose ties mean the filling can shift or leak during browning.
- Turn only once during the two-hour braise. Every time you open the lid, you lose heat and moisture.
Variations
- Prosciutto wrap: Lay thin slices of prosciutto over the pounded breast before adding the filling. It adds salt and fat that bastes the lean meat from the inside.
- Olive and sun-dried tomato filling: Replace pistachios with chopped olives and sun-dried tomatoes for a Mediterranean twist.
Ingredients
Directions
Slice turkey breast and open it like a book. Flatten with blade of large knife or with meat mallet until it forms a large sheet. Sprinkle with garlic, parsley and salt and pepper on both sides. Set aside.
Place ground meat, bread crumbs, eggs, 2 tablespoons chicken broth and pistachios in a bowl. Add a half teaspoon salt and a pinch of pepper and mix.
Spread mixture over open turkey breast, then roll up the short way, as you would for a jelly roll. Tie with string.
Place sage, rosemary and olive oil in a skillet. Brown turkey roll on all sides. Add the wine and raise the heat to let alcohol evaporate. Add a half cup of broth and simmer, tightly covered, for about two hours, turning only once. Add more broth if necessary.
Remove string before slicing. Serve with grapan juices strained over the slices.
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