DaPietro's Restaurant

(WTNH) - DaPietro's Restaurant in Westport offers lunch, dinner and catering for any occasion.

Stuffed Turkey Breast with Black Cherry Sauce
Serves 8 - 10

Note: The day before the black cherries for the sauce will need to be marinated over night.

Ingredients

1 5 lb boneless turkey breast, butterflied and slightly pounded
½ lb sweet Italian sausage, no fennel, removed from casing and crumbled
1 medium onion, minced
3 cloves garlic, minced
3 stalks celery, minced
1 stalk leek, minced
6 ounces pancetta or bacon or proscuitto, minced
1 ½ cups shitake mushrooms, minced
1 ¼ cups panko bread crumbs
4 medium eggs
1/2 cup heavy cream
Zest of one orange
1 tsp minced thyme
3 TBS Italian parsley, minced
1 tsp salt
1 tsp pepper
2 sheets parchment paper
3 sheets aluminum foil
4 cups water
16 ounce white wine

Directions for stuffing and turkey

Preheat the oven to 400 degrees. Place a 14 inch sauté pan over medium heat. Add the pancetta and sausage to the pan and sauté for 2 minutes. Add the onion, garlic, celery, leeks, thyme, and mushrooms, sauté the for 10 minutes. Add ¾ of a cup of the white wine and reduce for 3 minutes. Place the mixture in a large bowl and let cool for 10 minutes. Add the eggs, parsley, cream and bread crumbs. Mix well. Lay the sheet of foil on a cutting board then the sheet of parchment paper then the turkey breast. Salt and pepper the breast on both sides. Place the stuffing in the middle of the turkey. Roll the turkey in the parchment paper. Then wrap in the foil and tightly twist the sides. Place the wrapped turkey in a roasting pan and add the remaining white wine and the water around the bottom of the pan. Cook for 1 ½ -1 ¾ hours. Remove from oven and let rest for 15 to 20 minutes. Slice and serve with sauce and your favorite vegetable. NOTE: Internal temp 150 degrees.

Black Cherry Sauce

Ingredients

1 TBS of shallots, minced
3 TBS Butter
1 cup of black dried cherries
(Marinated over night in 1cup of sherry wine)
1-cup chicken stock
1-cup veal stock
2 oz. of brandy

Directions

Place a 2-quart saucepan over medium heat. Add 1 TBS of the butter and the shallots, sauté for 1 minute. Add the cherries with their liquid and the brandy, reduce for 3 minutes. Add the chicken and the veal stock and reduce for about 7 - 10 minutes. Turn off the heat and infuse the remaining butter into the sauce. Drizzle over sliced turkey and serve immediately