The weather is turning chilly enough for us to start playing with heartier, more fortifying ingredients. For some reason, everything in me the other day wanted to make something with turkey. Not a whole roasted bird or anything ground, but something different. A play on chicken cordon bleu but without the bleu. Without the chicken, really.
What we came up with was a huge turkey breast, butterflied and tenderized, then rolled with super-thin sliced ham and oh-so-melt-in-your-mouth fontina cheese. Once baked, then smothered in creamy tarragon sauce, it was apparent that this was exactly what the doctor ordered. The saltiness from the ham met with the creaminess of fontina cheese and the warm, slight hint of anise from the tarragon. A definite keeper for chilly autumn nights.
Turkey Roll with Ham, Fontina and Creamy Tarragon Sauce
- 1 large turkey breast, butterflied
- 1/4 pound thin-sliced deli ham
- 6 ounces fontina cheese, sliced thin
- 2 Tablespoons olive oil
How to Make It!
With a meat tenderizer, even out any parts of the turkey breast that is thicker than the rest. Rub olive oil on the inside of the breast and season with salt and pepper. Top with thin slices of fontina cheese, then ham, then tightly roll and set down on seam side. Rub olive oil on the outside of the roll and season with salt and pepper. Cook in the oven at 350 degrees on the middle rack for about 35 to 45 minutes or until no longer pink and liquid runs clear. Let rest for 10 minutes prior to cutting. Serves 2 to 4
Creamy Tarragon Sauce
- 1/4 cup white wine vinegar
- 1/4 cup white cooking wine
- 2 Tablespoons fresh tarragon leaves, chopped
- 1 shallot, chopped
- 8 ounces heavy cream
- 1 Tablespoon unsweetened butter
How to Make It!
In a small sauce pan, heat the white wine vinegar and white wine together over medium heat. Add the shallots and tarragon leaves and bring to a low bubble, and allow to reduce by 1/2. Add the heavy cream and lower heat to medium-low. A few minutes prior to serving, add the butter and allow it to melt, gently stirring to combine.