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Poitrine de dinde au salami de Gênes piquant farcie aux pistaches

INGREDIENTS

  • 1 poitrine de dinde (3 lb)
  • 2 c. à table (30 ml) de beurre
  • 1 petit oignon haché
  • 2 branches de céleri hachées
  • 2 gousses d'ail émincées
  • 1 paquet (150 g) de Salami de Gênes piquant MastroMD, haché
  • 2 c. à thé (10 ml) de sauge fraîche finement hachée
  • 1 c. à thé (5 mL) d'assaisonnement pour volaille
  • 1/4 c. à thé (1 ml) de poivre
  • 2 tasses (500 ml) de pain rassis en cubes
  • 1/3 tasse (75 ml) de bouillon de poulet
  • 1/4 tasse (60 ml) de pistaches grillées et hachées
  • 2 c. à table (30 ml) d'huile végétale

Directions

  • Préchauffer le four à 375 °F (190 °C). Déposer la poitrine de dinde sur la surface de travail. À l'aide d'un couteau tranchant, couper la poitrine en deux dans le sens de la longueur, sans la couper complètement. Ouvrir la poitrine comme on ouvre les pages d'un livre, tout en l'aplatissant doucement avec un attendrisseur de viande.
  • Faire fondre le beurre dans une grande poêle à feu moyen; y faire cuire l'oignon, le céleri et l'ail de 4 à 5 minutes ou jusqu'à ce que le mélange soit tendre. Ajouter le salami, la sauge, l'assaisonnement de volaille et le poivre; cuire de 1 à 2 minutes ou jusqu'à ce que le mélange dégage son arôme. Retirer du feu et laisser légèrement refroidir.
  • Ajouter les cubes de pain, le bouillon et les pistaches à la préparation au céleri et mélanger; à l'aide d'une cuillère, recouvrir la poitrine de dinde aplatie de ce mélange, tout du long. Rouler fermement afin d'enserrer la garniture; maintenir avec de la ficelle de boucherie.
  • Chauffer l'huile dans une grande poêle à feu moyen-vif; saisir la poitrine de dinde roulée de 8 à 10 minutes ou jusqu'à ce qu'elle soit dorée de tous les côtés. Transférer sur une plaque à rôtir munie d'une grille.
  • Rôtir de 40 à 50 minutes ou jusqu'à ce que la température interne atteigne 165 °F (74 ° C). Transférer sur une planche à découper. Recouvrir d'une feuille d'aluminium et laisser reposer 10 minutes. Retirer la ficelle de boucherie et couper en tranches.
  • Astuce : si désiré, servir accompagné de sauce chaude et de légumes-racines rôtis.

Products in this recipe

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Ingredients
1 container of pre-packaged crescent rolls
1 package (125 g) Mastro Prosciutto Cotto
16 thin slices of white cheddar cheese

Directions
1. Pre heat your oven to 350 degrees and take out an ungreased baking sheet.
2. Separate dough into triangles and place 1 piece of prosciutto cotto on each piece of dough
3. Place 2 strips of cheddar cheese down the center of the prosciutto cotto.
4. Roll up each piece of dough, from the wide end to skinny end of the triangle
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