Gianni’s Roasted Turkey Breast with Spinach & Prosciutto Stuffing

Gianni’s Roasted Turkey Breast with Spinach & Prosciutto Stuffing

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

Instructions
1. Heat the oven to 375 degrees.
2. Over medium heat 2 tablespoons of extra virgin olive oil in a wide pot.
3. When the oil is hot saute the onions until they are translucent and tender.
4. Add about an inch of water to the bottom of the pot and raise the heat to medium-high.
5. 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.
6. Add more spinach until all of it is wilted.
7. Put the spinach in a bowl and mix in the grated parmigiano and set the spinach aside to cool.
8. 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.)
9. Spread the spinach mixture across the breast, leaving a 1½ inch border all around.
10. Put the prosciutto slices in a single layer over the spinach.
11. 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.
12. In a casserole lay out the parsley, sage and lemon slices to form a bed for the roast.
13. Rub a tablespoon of olive oil well all over.