1 whole turkey breast, boned
3 cloves garlic, cut in halves
6 slices prosciutto or cooked ham
2 tablespoons chopped parsley
Butter or margarine
6 slices mortadella
Fresh rosemary sprigs or dried rosemary leaves
1/2 cup olive oil
1/2 cup wine
1 onion, sliced
1 shallot, sliced
Have butcher remove all turkey bones. Butterfly meat to spread out into flat sheet. With sharp knife, make 6 random incisions in breast and place garlic half in each. Sprinkle with salt and pepper to taste. Rub in garlic. Cover with layer of prosciutto slices.
Beat eggs with salt and pepper to taste. Stir in parsley. Heat 1 to 2 tablespoons butter in large non-stick skillet placed over medium heat. Pour in eggs and cook to soft, whole round omelet or frittata (do not overcook). Cool slightly. Place omelet over prosciutto.
Top with mortadella slices. Roll breast as tightly as possible, jellyroll fashion, and tie with string all around. If using fresh rosemary, insert sprigs under strings; if using dried, rub turkey roll with dried herb. Season to taste with salt and pepper.
Heat olive oil in large Dutch oven or roasting skillet placed over low heat. Add turkey roll and cook to brown evenly, turning occasionally. Increase heat and sprinkle with wine. After about 5 minutes or after wine has evaporated, add 1/3 cup butter, onion and shallot. Reduce heat to low and simmer 1 hour 15 minutes, basting top occasionally.
Let stand about 15 minutes before carving. Cut into thin slices and arrange on serving platter. At time of serving, heat sauce and pour some over slices and pass remainder. Makes 20 to 24 servings.Copyright © 2015, The Baltimore Sun