INGREDIENTS

INSTRUCTIONS

Coarsely chop enough escarole to measure about 7 cups loosely packed and
reserve remaining escarole. In a 12-inch skillet heat 2 tablespoons oil
over moderately high heat until hot but not smoking and saute onion,
stirring occasionally, until it begins to brown. To onion add chopped
escarole and cook, stirring frequently, until wilted. Stir in raisins and
1/2 cup broth and cook over high heat until most liquid is evaporated.
Remove skillet from heat and stir Parmesan, pine nuts, and bread into
filling.
Put turkey on a long sheet of plastic wrap. Butterfly turkey breast:
Beginning from a long side make a horizontal lengthwise cut almost but not
all the way through turkey and spread turkey open to form a larger, thinner
piece of meat. Top turkey with another sheet of plastic wrap and pound with
a meat mallet or bottom of a heavy skillet until meat measures about 12 by
8 inches, being careful not to make any holes in it.
Discard top sheet of plastic wrap and arrange prosciutto, overlapping
slightly, in one layer over turkey. Spread a 1/2-inch-thick layer of
filling over prosciutto, leaving a 1/2-inch border all around and reserving
any remaining filling. Beginning with a long side and using plastic wrap as
a guide, toll up turkey and turn it seam side down (discard plastic wrap).
Tie rolled turkey with kitchen string lengthwise and them crosswise at
1-inch intervals and season with salt and pepper.
In a 12-inch deep skillet heat remaining tablespoon oil over moderately
high heat until hot but not smoking and brown turkey, turning it. Add wine,
remaining cup broth, and any remaining filling and braise, covered, over
moderately low heat, turning turkey halfway through cooking, 35 minutes.
Transfer turkey to a cutting board and cool. Strain braising liquid through
a sieve into s small saucepan. Boil liquid until reduces to about 1/2 cup
and skim off foam. Stir in lemon juice and cool sauce completely. Turkey
and sauce may be made 2 days ahead and chilled separately, covered with
plastic wrap.
Discard string from turkey and cut turkey crosswise into 1/2-inch-thick
slices. Shred reserves escarole and in a bowl toss with half of sauce.
Arrange escarole on a platter with turkey slices and drizzle turkey with
remaining sauce.
Serves 12 as part of a buffet.
Gourmet April 1995
Converted by MC_Buster.
Per serving: 949 Calories (kcal); 62g Total Fat; (56% calories from fat);
29g Protein; 78g Carbohydrate; 0mg Cholesterol; 90mg Sodium Food Exchanges:
0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 4 Fruit; 11 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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