This recipe is a simpler version of the popular Tacchino Ripieno from Lombardy. It combines two
Lombardian favorite, Gorgonzola cheese and apples. Cheese lovers will indulge in this version of a
holiday favorite. Since it is a boneless turkey breast, it will only be in the oven for a little more than
1 hour. Roasting the breast with the skin on helps to keep it moist. You can remove it before
serving,if you prefer. The draft apple cider sauce is the perfect compliment to the turkey roll but
regular apple cider or white wine may be substituted.
6 ounces Gorgonzola cheese, crumbled
3/4 cup apple, peeled and chopped
1 teaspoon dried sage, divided
1 garlic clove, minced
1 (3-pound) boneless turkey breast, with skin
Salt and pepper
3 tablespoons butter, room temperature
1/2 teaspoon salt, divided
1 medium onion, peeled and cut into wedges
1 (12 ounce) bottle hard apple cider
2 tablespoons flour
1/2 cup chicken broth
In a bowl, combine the Gorgonzola, chopped apple, 1/2 teaspoon sage, and
garlic. Set aside.
Removethe skin from the turkey breast and set it aside.
Place the turkey breast on a piece of plastic wrap. Starting from the center,
slice horizontally through each side of the breast almost to, but not through,
the outer edge. Flip the pieces out to open like a book. Place a sheet of
plastic wrap on top. Pound to an even thickness of about 1/2-inch. Season
the meat with salt and pepper.
Spread the cheese/apple mixture evenly over the breast. Roll the breast up,
starting at one of the short ends. Place the reserved skin over the top of the
roll. Tie at 2-inch intervals with kitchen twine. Place the turkey roll, seam side
down, in a lightly greased roasting pan. Combine 1/2 teaspoon sage and 1
tablespoon butter; season with salt and pepper; rub over the turkey breast.
Arrange the onion wedges around the turkey in the pan. Bake, uncovered at
350-degrees F. for 30 minutes. Baste turkey with about 1/2 cup of draft or
apple cider. Bake 35-40 minutes longer, or until thermometer registers 160
degrees F. Remove from the oven; transfer the breast to a platter, and allow it
to rest 10 minutes.
To make the sauce:
Melt the remaining 2 tablespoons of butter in a medium saucepan. Stir in 2
tablespoons of flour; season with salt and pepper. Stir over medium-high heat
until the flour turns a light golden brown, 2-3 minutes. Add the remaining draft
or apple cider and the chicken broth. Bring the sauce to a boil; reduce the heat
and simmer 5 minutes. Remove string from turkey and slice. Serve turkey
with onion wedges and cider sauce.