- Prep time 30 minutes
- Total time 2 hours & 30 minutes
- Portion size 8 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Preheat oven to 350°F. In large skillet over medium heat, add pancetta and cook, stirring often, for 3 minutes. Add butter and onion; cook, stirring often, until onions are lightly browned, 3 to 5 minutes. Stir in bread, pine nuts, dates, rosemary, thyme and sherry until well combined; season with salt and pepper. Let stuffing cool for at least 15 minutes.
Meanwhile, place sheet of plastic wrap on work surface. Place turkey breast skin-side down on plastic wrap and open breast so it is as flat as possible; cover with another sheet of plastic wrap. Using mallet or rolling pin, flatten turkey breast slightly. Remove top sheet of plastic wrap. Season turkey with salt and pepper. Spread stuffing in even layer over turkey. Gently roll up turkey breast and secure tightly using kitchen twine.
Place wire rack in roasting pan; place turkey roll on rack. Add 2 cups of the broth to pan; roast until turkey reaches internal temperature of 165°F, 1 1/2 to 2 hours. (If necessary, add up to 2 more cups of broth, a little at a time, during roasting time.) Remove turkey from oven and tent with foil; let rest for 10 to 15 minutes. Reserve cooking juices. Remove kitchen twine; slice turkey. Serve with reserved cooking juices on the side.
Nutritional facts PER EACH OF 8 SERVINGS about
- Iron 3.7 mg
- Fibre 2 g
- Sodium 550 mg
- Sugars 11 g
- Protein 49 g
- Calories 515
- Total fat 22 g
- Cholesterol 125 mg
- Saturated fat 8 g
- Total carbohydrate 30 g
