Prosciutto Wrapped Stuffed Turkey Breast with Rosemary Potatoes

Prosciutto Wrapped Stuffed Turkey Breast with Rosemary Potatoes

Boomer Gold

Holiday showstopper! Wrapped in prosciutto and served alongside roasted rosemary potatoes, this stuffed turkey breast is beyond delicious, and surprisingly easy to make.


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Product Used

(you're also free to use any kind of potatoes!)

Boomer Gold

Boomer Gold

Where To Buy


Make the Potatoes:

Cut the Little potatoes in half and transfer to a bowl.

Toss with the olive oil, rosemary, salt, and pepper.

Caramelize the Onions:

Heat the olive oil in a large nonstick skillet set over medium heat.

Add the onions, cover the pan and cook, stirring occasionally, until the onions are deep golden brown.

During the cooking, add water as necessary to stop the onions from burning and drying out. You may need as much as 1/2 cup of water. Be sure that all of the water is absorbed before removing from the heat. Stir in the balsamic vinegar and season with salt.

Cook the Turkey:

Preheat the oven to 350 °F.

Place each turkey breast tenderloin between two sheet of parchment paper (plastic wrap can be used in a pinch). Using the flat side of a meat mallet, pound the turkey until it is about 1/4-inch thick, taking care not to tear the meat.

Lift the flattened turkey breasts off of the parchment and arrange prosciutto slices in slightly overlapping rows (four pieces per turkey breast). Place each turkey breasts on the prosciutto so that they are perpendicular to the prosciutto.

In a small bowl, smash the cream cheese with the back of a fork until fairly smooth. Stir in the caramelized onions.

Divide the cream cheese filling between the two turkey breasts and spread evenly, leaving a 1/2-inch to 3/4-inch border around the filling. Sprinkle the minced sage over the filling.

Using the parchment paper to help, roll up the turkey breasts lengthwise, peeling the parchment away from the prosciutto as you go. Tie each turkey breast with string in 2 or 3 places.

Place the turkey breasts in the middle of a large baking sheet, with about one inch separating them. Scatter the prepared potatoes around them.

Bake until the internal temperature of the turkey reaches 160 °F and the juices run clear when the turkey is pierced, 25 to 30 minutes. Take care not to overcook the turkey.

Transfer the turkey breasts to a cutting board and let rest for 10 minutes. Cut off and discard the string. Slice each turkey breast into 1/2-inch pieces.

Increase the oven temperature to 400 °F. Shake the roasting pan to spread out the potatoes and roast until the potatoes are golden brown, about 10 minutes longer.

Serve the turkey slices with the roasted potatoes and gravy.

Make the Gravy:

Melt the butter in a medium-sized nonstick skillet or saucepan set over medium heat. Add the flour. Cook, whisking frequently, until the flour mixture (the roux) turns a dark golden brown, 7 to 8 minutes.

Gradually add the chicken broth, whisking until the mixture is smooth before adding more broth.

Simmer the gravy until it reaches the desired thickness. Season with salt and pepper.

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