Turkey Breast Ballotine
1 4 1/4 pound fresh turkey breast
1 pound ground lean veal
1/4 cup liquid egg substitute
1/2 teaspoon ground nutmeg
freshly ground pepper
1/4 teaspoon kosher salt
1 2-ounce piece lean smoked ham cut into 1/2 inch slices
bouquet garni (parsley, fresh thyme, and bay leaf tied together)
2 onions
2 whole cloves
2 carrots
1 clove garlic
4 whole peppercorns
Bone the turkey breast, scraping the meat away from the bone without breaking
the skin.
Place on a piece of double cheese cloth, skin side down.
Place the bones in a large kettle.
Put the veal in a food processor fitted with the metal blade.
Add the egg substitute, nutmeg, pepper, and salt.
Process until the stuffing is smooth.
Cover the turkey breast with the veal stuffing leaving 1 inch around the edges.
Place the ham slices down the middle and roll up the ballottine into a tight
roll length-wise in the cheese cloth.
Tie the ends tightly with kitchen string, and tie the breast every 2 inches to
maintain the form during cooking.
Place the ballotine in the kettle along with the bouquet garni, onions which
have been stuck with the cloves, carrots, garlic, and peppercorns.
Cover with 2 1/2 quarts of water and bring to a simmer.
Cover and simmer for 1 hour.
When cooked through, remove from the cooking liquid and allow to cool for 10
minutes.
Remove the string and cheese cloth.
Slice, removing the skin as you do so and place on a heated platter. Serve
immediately.
Makes 4 to 6 servings.
Calories 157, Protein 33 g, Fat 2 g, Carbs 0, Fiber 0, Cholesterol 97 mg, Sodium
162 mg.