Pancetta Sage Turkey with Cream Sauce Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 1-1/4 hours + standing
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 1-1/4 hours + standing
MAKES: 12 servings


  • 2 boneless skinless turkey breast halves (2 pounds each)
  • 12 pancetta slices or Jones Dairy Farm Dry-Aged 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

Nutritional Facts

1 each: 408 calories, 22g fat (10g saturated fat), 144mg cholesterol, 502mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 41g protein.


  1. 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.
  2. 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.
  3. 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.
Originally published as Pancetta Sage Turkey with Cream Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p56

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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