Sicilian Stuffed Turkey Breast Recipe

Name: Sicilian Stuffed Turkey Breast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 7-to-8-pound turkey breast; Six 1/2-inch-thick slices Italian bread; 1 cup milk; 3/4 pound ground pork; 3/4 pound ground veal; 3/4 cup boiled ham, thinly sliced and cut into thin strips; 1/2 cup diced salami; 2 large eggs, lightly beaten; 2/3 cup freshly grated Parmesan cheese; 2 tablespoons freshly chopped basil; Salt and freshly ground pepper; Pinch hot pepper flakes; 1 cup olive oil; 2 large onions, thinly sliced; 2 large garlic cloves, chopped; 2 tablespoons tomato paste; 2 vegetable bouillon cubes; 2 beef bouillon cubes; 1 tablespoon freshly chopped rosemary; Pinch sugar; 2 tablespoons all-purpose flour

Servings: persons

One 7-to-8-pound turkey breast
Six 1/2-inch-thick slices Italian bread
1 cup milk
3/4 pound ground pork
3/4 pound ground veal
3/4 cup boiled ham, thinly sliced and cut into thin strips
1/2 cup diced salami
2 large eggs, lightly beaten
2/3 cup freshly grated Parmesan cheese
2 tablespoons freshly chopped basil
Salt and freshly ground pepper
Pinch hot pepper flakes
1 cup olive oil
2 large onions, thinly sliced
2 large garlic cloves, chopped
2 tablespoons tomato paste
2 vegetable bouillon cubes
2 beef bouillon cubes
1 tablespoon freshly chopped rosemary
Pinch sugar
2 tablespoons all-purpose flour

1
Spread out the boned turkey breast on a work surface.
2
Soak the bread in the milk for 30 seconds.
3
Squeeze out excess milk.
4
Place the bread in a large bowl with the pork, veal, ham, salami, eggs, Parmesan cheese, basil, salt and pepper to taste, and hot pepper flakes.
5
Mix well.
6
Stuff the turkey with this mixture and tie the opening in back securely with kitchen string.
7
In a large heavy-bottomed pot heat 1 cup of olive oil.
8
Add the onions and garlic, and cook for 5 minutes, stirring often.
9
Stir in the tomato paste and add 1 cup of hot water.
10
Stir in the bouillon cubes, rosemary, salt and pepper to taste, hot pepper flakes, and the sugar.
11
Stir and cook until the bouillon cubes have dissolved.
12
Add the stuffed turkey breast, breast side up.
13
Cover the turkey with cool water.
14
Sprinkle the surface of the water with the flour, cover and slowly bring to a boil.
15
When a boil is reached, cook over low heat for 2 hours, turning occasionally.
16
Remove the turkey from the pan to a carving board.
17
Pass the sauce from the pan through a food mill.
18
Serve it with the sliced turkey.

1587

kcal

Calories

143

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: One 7-to-8-pound turkey breast, Six 1/2-inch-thick slices Italian bread, 1 cup milk, 3/4 pound ground pork, and more.

Yes, Sicilian Stuffed Turkey Breast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sicilian Stuffed Turkey Breast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions