Pancetta Sage Turkey with Cream Sauce
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 TimePrep: 30 min. Bake: 1-1/4 hours + standing
- 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
- 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
- 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 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.