FOR THE STUFFED TURKEY:
1/4 cup grapeseed oil
3 cloves garlic, minced
1 red onion, minced
1 pound Italian sausage, removed from casing
2 tablespoons fresh rosemary leaves, minced
1 tablespoon fresh tarragon leaves, minced
1/4 cup fresh marjoram leaves, minced
4 fresh sage leaves, minced
1 four-pound skin-on turkey breast
1/4 pound thinly sliced prosciutto
2 egg whites
1/2 cup grated Parmigiano-Reggiano cheese
Kosher salt and freshly ground black pepper, to taste
1/4 cup minced fresh flat-leaf parsley leaves
FOR THE DAUPHINOISE POTATOES:
2 pounds baking potatoes, peeled, sliced thin on a mandoline and placed in water to prevent discoloration
3 cups whole milk
Salt, to taste
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
1 tablespoon butter
1 garlic clove, crushed with the side of a knife blade
2 eggs, beaten
2 cups grated Gruyere cheese
FOR THE PORT WINE REDUCTION:
1 to 2 tablespoons grapeseed oil, as needed to sauté
3 shallot cloves, finely minced
2 tablespoons finely minced fresh rosemary leaves
1 cup port wine
2 cups turkey stock or chicken stock
4 tablespoons butter, cubed
Salt and freshly ground black pepper
FOR THE EGYPTIAN CARROTS:
1 pound baby red carrots, peeled but with 1/2 inch stubs of the green tops left on
2 tablespoons melted butter
Salt and freshly ground black pepper, to taste
FOR THE PAN-SEARED GREEN BEANS:
1 pound green beans, trimmed
4 tablespoons butter
Salt and freshly ground black pepper, to taste
METHOD FOR THE STUFFED ROLLED TURKEY BREAST:
In a large sauté pan heat 1 to 2 tablespoons of the grapeseed oil over medium heat, reserving the rest of the oil.
Add the garlic and onions and cook until the onions turn translucent, about 5 minutes, stirring frequently to prevent burning.
Add the sausage and cook until browned, for about 8 minutes. Pour off (or spoon off) any excess fat from the pan and return to the heat.
Add the rosemary, tarragon, marjoram and sage and cook for an additional 5 minutes to allow flavors to begin to integrate.
Remove from heat and let cool to room temperature.
Place plastic wrap over a large cutting board, and tuck the edges under the board to secure it. Lay the turkey breast out and butterfly the flesh leaving the skin as intact as possible, cutting so that it is a fairly uniform contiguous thickness of about 1/2 inch.
Lay the pieces of prosciutto over the butterflied turkey and cover it with a second layer of plastic wrap (to keep down the mess) tucking the edges under in the same way. Using a meat mallet, pound the prosciutto and turkey to tenderize and make it flat for rolling. Remove the plastic wrap that's over the turkey before proceeding to the next step.
Arrange the oven racks so that both the turkey breast and the vegetables can be roasted simultaneously. Pre-heat the oven to 350 degrees F.
In a large mixing bowl, whisk together the egg and egg whites and fold in the meat/herb mixture and the Parmesan cheese.
Drop this filling in dollops over the turkey/prosciutto and spread it out as evenly as possible without disturbing the prosciutto. (Do not overstuff the turkey. If you find you have more filling than you need, do not feel compelled to stuff it all in the turkey. It can be roasted separately in the oven along with the turkey.)
Roll up the turkey folding in the edges as you go, enclosing the outside surface of the rolled turkey with the skin as thoroughly as possible, so that the fat from the skin will be released in the searing process.
Tie up the rolled turkey with the kitchen string and use bamboo skewers to secure any areas that can't be easily tied. Season the rolled turkey with salt and pepper.
In a large sauté pan with an oven-safe handle heat the remaining grapeseed oil over medium high heat. Sear the turkey on all sides and place in the oven. Roast the rolled stuffed turkey until fork tender, and until the internal temperature is between 170 and 175 degrees as measured with a meat thermometer, about 55 minutes to an hour.
Remove the turkey from the oven and let rest for 10 to 15 minutes before slicing.
METHOD FOR THE DAUPHINOISE POTATOES:
Once you have placed the turkey into the oven, immediately begin the potatoes.
Drain the sliced potatoes and pat dry with paper towels. Place them in a large sauté pan with the milk, salt, pepper and nutmeg. Cook them over medium heat until they are tender but still firm, about 5 minutes.
Whilst they are simmering, butter a 2-quart casserole dish and rub the buttered dish with the clove of garlic. Remove the potato/milk mixture from the heat and use a slotted spoon to transfer the potatoes to the casserole leaving the milk in the pan and placing the potatoes evenly in the dish.
Whisk the eggs carefully into the milk mixture and pour it evenly over the potatoes. Spread the grated gruyere evenly over the potatoes.
Cover the potato-filled casserole dish and place in a water bath. Add to the oven along with the turkey.
Bake for about 45 minutes, removing the cover in the last 5 to 10 minutes of baking time.
METHOD FOR THE PORT WINE/ROSEMARY REDUCTION:
Whilst the turkey and potatoes are in the oven, heat the grapeseed oil over medium high heat in a sauté pan. When the oil begins to shimmer, add the shallots and cook until they turn translucent, stirring frequently to prevent burning, about 3 to 5 minutes.
Add the rosemary leaves and cook for about 2 minutes to allow flavors to integrate.
De-glaze the pan with the port wine and allow most of it to evaporate, about 8 minutes.
Add the stock and let it reduce by half, about 10 minutes. Remove from heat, strain, cover and keep warm.
You will finish this sauce about 5 minutes before mealtime.
Re-heat the reduction and, to make it silky, gradually whisk in the cubed butter allowing each addition of butter to melt before whisking in the next. Season to taste with salt and pepper.
METHOD FOR THE EGYPTIAN CARROTS:
In the last 25 minutes of roasting time for the turkey, place the carrots in a baking dish and pour the melted butter over them. Season with salt and pepper, cover and add to the oven to roast until tender. Remove the cover in the last 5 minutes of roasting time.
METHOD FOR THE GREEN BEANS:
About 10 minutes before mealtime, blanch the beans in salted water for about 3 to 5 minutes. Drain them well. Melt the butter in a medium skillet over medium high heat and sauté them for about 3 minutes. Remove them from the heat, season with salt and pepper and keep warm.
Remove the string and skewers from the roasted turkey roll. Slice the turkey crosswise into uniform slices (1/2 inch to 3/4 inch in thickness) to showcase the filling, and place a slice on each serving dish. Spoon about 1 tablespoon of the reduction onto each slice and sprinkle parsley over. Arrange carrots, green beans, and potatoes around the plate.
Featured on show 1907 - Cooking Live with Robert Irvine and Lynn Mansel
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