Although this turkey suggests a filling, it is not traditional bread stuffing. In this recipe from Food Network magazine halves breasts are beaten thinly, then stuffed with chard filling and rice with lemon zest and gruyere cheese. друзьями: 
The photodishes: Steve Girelt Time: 1 hour. 20 minutes. Difficulty: medium Portions: 8 The recipes use measured containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 turkey breast (1.3-1.8 kg.)
- 1/2 tbsp. Arborio rice or other round-grain rice
- 2 bunches of Swiss chard, remove stems
- 350 gr pancetta or smoked bacon, cut into thin stripes
- 2 cloves of garlic
- 1/2 tsp chopped fresh rosemary
- 1/4 tsp dried red pepper flakes
- 120 gr. gruyere cheese, cut into small cubes
- 1/2 tbsp. finely chopped green onions
- 1/2 tbsp. chopped fresh basil
- 1/4 Art. chopped fresh parsley
- Grated zest of 1 lemon
- 1/2 tsp freshly grated nutmeg
- Freshly ground pepper
- 4 large eggs, beat
- 3 tbsp. l olive oil
- 3 tbsp. white wine
- Salt
Recipes with similar ingredients: turkey, chard, rice, rice arborio, round-grain rice, beetroot, bacon, pancetta, garlic, rosemary, gruyere cheese, green onions, basil, parsley, lemon, nutmeg, eggs, white wine, red pepper flakes
Recipe preparation:
- Pour water into a saucepan, salt and bring to a boil. Add rice and cook until soft, about 15 minutes. Drain and rinse rice, transfer to a large bowl. Then bring in the pan water to a boil and add the chard, cook for about 7 minutes. Drain and rinse with cold water, then squeeze thoroughly and to dry. Add the chard and pancetta to the bowl.
- Grind garlic, rosemary, pepper flakes and 1/2 in a blender a teaspoon of salt. Add the resulting paste to a bowl of rice, and also add green onions, basil, parsley, lemon zest, nutmeg and 1/4 teaspoon of pepper. Add eggs and carefully mix the resulting stuffing.
- Preheat the oven to 200 C. Remove the turkey skin with a whole piece and set aside. Put the turkey breast on a cutting board smooth side down and make an incision along, reveal how a book.
- Pour turkey meat with a teaspoon of cold water and cover film. Using the flat side of the hammer, or rolling pin, beat off the meat into a thin layer, approximately 1-1.5 cm thick. Salt and pepper then spread the minced meat on top and roll into a roll, cover from above peel and dress with thread.
- Put the roll in a baking dish, coat with olive oil and season with salt and pepper. Pour in wine and 2 cups of water and bake until the thermometer inserted in the roll shows 75 C. until golden brown, about 1 hour.
- Put the roll on a cutting board and leave for 15 minutes. Meanwhile, strain the meat juice. Remove thread and cut slices. Serve turkey roll stuffed with rice and pancetta, watering meat juice. Recipe “Classic sauce for turkey ”
