C’est le temps de montrer vos talents à vos convives

C’est le temps de préparer des brunchs savoureux à base de produits de charcuterie

C’est le temps d’offrir des cadeaux aux adeptes de produits de charcuterie

C’est le temps de créer des souvenirs avec les enfants

C’est le temps de se réunir comme jamais autour de charcuterie

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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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Let the countdown begin to delicious holiday meals, plenty of charcuterie, and good company 🙌🥂

What are you looking forward to most this holiday season? Tell us in the comments ❤️

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Let the countdown begin to delicious holiday meals, plenty of charcuterie, and good company 🙌🥂 What are you looking forward to most this holiday season? Tell us in the comments ❤️

What party couldn`t be improved with a grazing table?

With the Mastro® Gran Piatto, you`ll get four of the most popular dry-cured charcuterie meats in one convenient package - making assembling your very own grazing board this holiday season easy!

Tag your friends who would gladly enjoy this grazing table with you ❄️

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What party couldn't be improved with a grazing table? With the Mastro® Gran Piatto, you'll get four of the most popular dry-cured charcuterie meats in one convenient package - making assembling your very own grazing board this holiday season easy! Tag your friends who would gladly enjoy this grazing table with you ❄️

Look no further for the perfect holiday charcuterie board

Use these ingredients alongside Mastro® and San Daniele® charcuterie meats for a delicious combo that every guest will love

Save this Reel to come back to when you’re grocery shopping for holiday parties!

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Look no further for the perfect holiday charcuterie board Use these ingredients alongside Mastro® and San Daniele® charcuterie meats for a delicious combo that every guest will love Save this Reel to come back to when you’re grocery shopping for holiday parties!

`Tis the season to give the gift of charcuterie 🎁

Get creative this holiday season by gifting charcuterie lovers the delicious flavours of Mastro® and San Daniele®! They`ll love the curation of flavours, and thoughtful packaging!

Save this post for some gift inspiration for your foodie friends ❄️🎄

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'Tis the season to give the gift of charcuterie 🎁 Get creative this holiday season by gifting charcuterie lovers the delicious flavours of Mastro® and San Daniele®! They'll love the curation of flavours, and thoughtful packaging! Save this post for some gift inspiration for your foodie friends ❄️🎄

What cheese should you pair with Mastro® Genoa Salami?

A classic pairing is any good gouda cheese - the semi-hard texture and smoky flavour pairs well with our robust, slow-aged genoa salami 😍

What do you prefer with your salami? Hard cheese, or soft cheese?

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What cheese should you pair with Mastro® Genoa Salami? A classic pairing is any good gouda cheese - the semi-hard texture and smoky flavour pairs well with our robust, slow-aged genoa salami 😍 What do you prefer with your salami? Hard cheese, or soft cheese?

Tis the season for holiday parties, for gathering, and for celebration! 🥂✨

No matter the occasion, there`s a Mastro® and San Daniele® specialty deli meat to add to your charcuterie boards to make this the best, and most delicious, holiday season yet!

Get started on your holiday meal planning at the link in our bio!

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Tis the season for holiday parties, for gathering, and for celebration! 🥂✨ No matter the occasion, there's a Mastro® and San Daniele® specialty deli meat to add to your charcuterie boards to make this the best, and most delicious, holiday season yet! Get started on your holiday meal planning at the link in our bio!

Spooky, yet delicious 👻

Would you make these creative bocconcini bites for a Halloween party? We love the pairing of San Daniele® Prosciutto with hot honey - a scarily good combination!

Scroll down for @satisfyingspoonful`s recipe and save this Reel to come back to!

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

Serves: 5 - 10

Ingredients:

1 package (200g) Bocconcini cheese (10 Bocconcini balls)
2 Tbsp honey
1 tsp Calabrian chilli paste
10 slices Prosciutto, thinly sliced
5 pimento stuffed olives, cut in half widthwise or thinly sliced

Instructions:
Preparing the Bocconcini Cheese: Drain and rinse a package of Bocconcini cheese. Pat them dry with paper towel or a tea towel and set aside.

Making the Hot Honey: To a small bowl, add the honey and Calabrian chilli paste. Give it a good mix and set aside.

Creating the Halloween Eyeballs: Grab a slice of Prosciutto and wrap it around the sides and bottom of a Bocconcini ball, leaving the topside of the cheese exposed. Repeat the process with the remaining Bocconcini balls and Prosciutto slices.

Transfer the Eyeballs to a serving platter or plate, leaving a little space between them.

Using a small spoon, spoon Hot Honey over the Bocconcini and Prosciutto.

Drizzle the excess Hot Honey over the plate or platter and top each Halloween Eyeball with a sliced olive. Serve and enjoy!

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Spooky, yet delicious 👻 Would you make these creative bocconcini bites for a Halloween party? We love the pairing of San Daniele® Prosciutto with hot honey - a scarily good combination! Scroll down for @satisfyingspoonful's recipe and save this Reel to come back to! Prep Time: 15 minutes Cook Time: 0 minutes Total Time: 15 minutes Serves: 5 - 10 Ingredients: 1 package (200g) Bocconcini cheese (10 Bocconcini balls) 2 Tbsp honey 1 tsp Calabrian chilli paste 10 slices Prosciutto, thinly sliced 5 pimento stuffed olives, cut in half widthwise or thinly sliced Instructions: Preparing the Bocconcini Cheese: Drain and rinse a package of Bocconcini cheese. Pat them dry with paper towel or a tea towel and set aside. Making the Hot Honey: To a small bowl, add the honey and Calabrian chilli paste. Give it a good mix and set aside. Creating the Halloween Eyeballs: Grab a slice of Prosciutto and wrap it around the sides and bottom of a Bocconcini ball, leaving the topside of the cheese exposed. Repeat the process with the remaining Bocconcini balls and Prosciutto slices. Transfer the Eyeballs to a serving platter or plate, leaving a little space between them. Using a small spoon, spoon Hot Honey over the Bocconcini and Prosciutto. Drizzle the excess Hot Honey over the plate or platter and top each Halloween Eyeball with a sliced olive. Serve and enjoy!

The sign of a great Thanksgiving host? A fabulous charcuterie board to welcome your guests with! 🥰

What`s your favourite part of a Thanksgiving meal? 🍂

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The sign of a great Thanksgiving host? A fabulous charcuterie board to welcome your guests with! 🥰 What's your favourite part of a Thanksgiving meal? 🍂