A Thanksgiving dinner that you can cook in under 2 hours. You won't believe the complex flavor of the moist tender breast and the mellow spinach and salty prosciutto stuffing.
1 4 Pound turkey breast, deboned and butterflied
2 pounds fresh spinach
½ onion, finely diced
½ cup grated parmigiano
6 slices prosciutto
5 tablespoons extra virgin olive oil
3 sprigs fresh flat Italian parsley
3 lemon slices
4 leaves fresh sage
1 cup dry white wine
1 cup water or broth
Sea salt and black pepper to taste
Heat the oven to 375 degrees.
Over medium heat 2 tablespoons of extra virgin olive oil in a wide pot.
When the oil is hot saute the onions until they are translucent and tender.
Add about an inch of water to the bottom of the pot and raise the heat to medium-high.
Add as much of the spinach as you can to the pot and turn it to mix it with the onions and to help it all wilt. Sprinkle lightly with sea salt.
Add more spinach until all of it is wilted.
Put the spinach in a bowl and mix in the grated parmigiano and set the spinach aside to cool.
Butterfly the breast and lay flat open, pounding with a meat mallet to create even thickness throughout. (Save time. Ask your butcher to butterfly the breast for you.)
Spread the spinach mixture across the breast, leaving a 1½ inch border all around.
Put the prosciutto slices in a single layer over the spinach.
Beginning at one end, firmly roll up the turkey breast and use 4 equally spaced kitchen lengths of kitchen twine to secure the roast well.
In a casserole lay out the parsley, sage and lemon slices to form a bed for the roast.
Rub a tablespoon of olive oil well all over.
Sprinkle sea salt and freshly ground black pepper evenly over the roast.
Pour in the white wine, water (or broth) into the bottom of the casserole. Sprinkle olive oil over the liquid.
Roast in a preheated 375 degree oven for about 1 hour 20 minutes, or until the turkey breast reaches an internal temperature of 150 degrees. The temperature will rise to 160 degrees as it rests. (I'm using an off-the-grid organic turkey but if your roasting a supermarket turkey you may want to leave it in the oven longer, until the internal temperature reaches 165 degrees.)
Baste the roast with the pan juices several times during roasting. (Add more wine and water to maintain about an inch of liquid in the casserole.
Remove the breast roll from the pan and loosely cover with foil.
Pour the pan juices through a strainer into a pan. Skim off excess oil.
Keep the pan gravy over very low heat to keep it warm.
After the roast has rested for about 20 minutes, slice it thinly and arrange the spirals on a serving platter.
Pour the pan gravy over the slices. (If you have more gravy, serve it at the table.)
I love this ricotta cheesecake with pumpkin as an end to a fall meal. It’s a nice change from the heavier New York cheesecake.
Pumpkin ricotta cheesecake is easy to make. It doesn’t have a pastry crust so you can have it in the oven in 10 minutes and out in 90.
I’m not a purist so I don’t care if the cheesecake cracks on top. Looks rustic, right? Ask Martha Stewart if you want to get rid of the cracks.
Add a dollop of whipped cream and you have a wonderful end to a wonderful holiday meal.
Creamy, airy, rich pumpkin flavor with cinnamon, ginger and nutmeg lingering in the background. The nutty crust that forms around the edge is my favorite bite. Make this one of your fall favorites.
The cheesecake is even better if you make it the day before so it has a chance to set-up nicely in the refrigerator. One less thing to worry about on the big day. Just bring it back to room temperature before serving.
Thanksgiving is coming. Be sure to subscribe so you don’t miss Thursday’s episode, a quick spinach & prosciutto stuffed boneless turkey breast.
This is part one of a 2 part Thanksgiving special. Stay tuned for part two next week.
Easy and delicious, mashed potatoes flavored with mellow roasted garlic and extra virgin olive oil, pairs well with meat, fish or poultry.
My Mom didn’t call them mashed potatoes, she called them “smashed” potatoes and I still do. I like chunks of potato for that toothsome feel. But I like a smoother or whipped version of mashed potatoes too.
Make your mashed potatoes anyway you like them. Mash them more, whip them with a whisk or a hand beater, or put the hot potatoes through a ricer if you want a smoother or whipped consistency, then add the roasted garlic and olive oil.
Any way you make them just get them to your guests while they’re still piping hot. .
For Thanksgiving this year I’m serving with my smashed potatoes with a roasted boneless turkey breast stuffed with sauteed spinach and prosciutto that’s in and out of the oven in less than 90 minutes.
It’s a complete easy and quick dinner with protein, veggies and carbohydrates all on the plate.