Serve the breast, stuffed with a savory filling and rolled into a neat, sliceable roast. It cooks in less than an hour, using the classic arrosto morto braising technique, and makes for a beautiful formal presentation fit for a special occasion. And with all the flavor that the filling provides, even folks who prefer dark meat over the often bland breast meat (like me) will enjoy this dish.
Ingredients (serves 4-6)
1 turkey breast, skinned and butterflied (see Notes) For the filling: 2 bunches of Swiss chard, trimmed of its stems 1-2 shallots (or half an onion) finely minced A large nut of butter (about 2 Tbs.) 150g (5 oz) of cooked ham, cut into small cubes 75 g (2-1/2 oz) of freshly grated Parmesan cheese 2-3 eggs 2-3 heaping Tablespoons of breadcrumbs, or more if needed A good scraping of nutmeg Salt and pepper
For the braising: