Rolled Stuffed Turkey Breast & Creamy Basil Sauce
Here we fill a boned turkey breast with roasted plum tomatoes, fresh breadcrumbs and prosciutto then bake it for a pretty dish for entertaining. A creamy basil sauce is the perfect counterpoint. Boning a whole turkey breast is not difficult, but if you are daunted by the prospect, ask the butcher to bone it for you.
Make Ahead Tip: Cover and refrigerate the turkey roll (Steps 1-8) for up to 2 days. Let stand at room temperature for 30 minutes before serving. Cover and refrigerate the sauce (Step 9) for up to 2 days.
Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.
1/2 starch, 4 lean meat, 1 fat