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Pancetta Sage Turkey with Cream Sauce Recipe

I turn ordinary boneless turkey breasts into something special by filling them with pancetta and fresh sage. Draping pretty slices with creamy sauce is the crowning touch.—Erin Duff, Osler, Saskatchewan

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Pancetta Sage Turkey with Cream Sauce Recipe

Prep: 30 min. Bake: 1-1/4 hours + standing

Yield: 12 Servings

30 75 105

Ingredients

2 boneless skinless turkey breast halves (2 pounds each)
12 pancetta slices or bacon strips
10 fresh sage leaves
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
3 tablespoons butter
SAUCE:
2 shallots, finely chopped
2 garlic cloves, minced
1 cup white wine or chicken broth
1 cup heavy whipping cream
2 fresh rosemary sprigs
6 fresh sage leaves
Dash each salt and pepper

Directions

Cover one turkey half with plastic wrap; flatten to 1/2-in. thickness. Remove plastic; place half of pancetta and sage over turkey. Roll up jelly-roll style, starting with a short side; tie with kitchen string. Repeat with the remaining turkey, pancetta and sage. Combine the flour, salt and pepper; sprinkle over each turkey.
In a large skillet, brown turkey in butter on all sides. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 170°. Let stand for 15 minutes before slicing.
Meanwhile, in the same skillet, saute shallots and garlic, stirring to loosen browned bits from pan. Add wine; bring to a boil. Cook until liquid is reduced by half. Stir in the cream, rosemary, sage, salt and pepper; cook for 3-4 minutes or until thickened. Serve with turkey. Yield: 12 servings.

Nutritional Facts 4 ounces cooked turkey with about 1 tablespoon sauce equals 408 calories, 22 g fat (10 g saturated fat), 144 mg cholesterol, 502 mg sodium, 7 g carbohydrate, trace fiber, 41 g protein.

Originally published as Pancetta Sage Turkey with Cream Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p56