Stuffed Roasted Turkey Breast (Turkey Breast Roast with Herb Stuffing)

Wash and pat dry the turkey breast

Cut off the bones from the thighs and wings, leaving only the breast

Cut the fresh prosciutto into cubes and the beef tenderloin into small squares

Chop the thyme finely, and grate the onion

Place the prosciutto in a pan over low heat until most of the fat has melted, but not browned

Add the beef and brown it in high heat to cook it without losing its juices

As soon as the prosciutto is fried, add the onion, thyme, rosemary, and bay leaves

Let it simmer for 2 minutes, stirring constantly

Remove from heat, and season with salt and black pepper to taste

Mash everything together with a wooden spoon, then mix in the parsley, beating well

Check the seasoning and add more if necessary

Stuff the turkey breast and close the openings with strong thread

Pierce the belly of the turkey breast with a needle and tie it up to maintain its shape

Tuck under the thread an sprig of rosemary, a sage leaf, and a piece of salted prosciutto, cut into thin strips

Thread again, then place in a roasting pan, season with salt and black pepper, and drizzle with olive oil and butter in small pieces

Roast in a preheated moderate oven (170°C) for 2 hours

From time to time, turn it over and baste it with the milk and juices that have formed in the roasting pan

After roasting, remove the thread, prosciutto, gauze, sage, and rosemary, and finally the thread used to sew the turkey breast

Serve 6-8 portions.