Picked up a cheap post-Thanksgiving turkey, separated the breasts and legs and made stock from the carcass. One of the breasts was pounded flat and then rolled around a stuffing of onion, garlic, mushrooms, sourdough croutons, pancetta, thyme, and sage. It was then wrapped in prosciutto and cooked sous vide for 4 hours.
I made a crumb from the turkey skin which I dried and roasted until crisp and rolled the cooked roulade in that, and then fried it until golden and the prosciutto was crisp.
Plated over a gravy from the turkey stock, plus a pomegranate/blackberry drizzle with extra pomegranate seeds and fried sage for garnish.
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Picked up a cheap post-Thanksgiving turkey, separated the breasts and legs and made stock from the carcass. One of the breasts was pounded flat and then rolled around a stuffing of onion, garlic, mushrooms, sourdough croutons, pancetta, thyme, and sage. It was then wrapped in prosciutto and cooked sous vide for 4 hours.
I made a crumb from the turkey skin which I dried and roasted until crisp and rolled the cooked roulade in that, and then fried it until golden and the prosciutto was crisp.
Plated over a gravy from the turkey stock, plus a pomegranate/blackberry drizzle with extra pomegranate seeds and fried sage for garnish.