Celebrate the Flavors of Fall

Use a pantry staple to spice up comfort food classics

Family Features | 11/8/2019, 11:36 a.m.
As chilly weather sets in and days get shorter, comfort food favorites once again fill menus. While traditional flavor combinations ...
Prosciutto-Wrapped Stuffed Turkey Breast

As chilly weather sets in and days get shorter, comfort food favorites once again fill menus. While traditional flavor combinations typically hold a special place in many families’ hearts and on their plates, there is almost always room to add new and exciting flavors to tried-and-true favorites.

If you’re craving cheesy scalloped potatoes, savory stuffing or juicy braised meat, an option like California Ripe Olives are an easy addition that can spruce up your go-to dishes. Their mild and unique taste lends itself well to many different flavor pairings such as Prosciutto-Wrapped Stuffed Turkey Breast, Potatoes Au Gratin with Olives and Fennel, and Green Beans with Olive Butter.

California family farms produce 95% of the ripe olives grown in the United States. Multi-generational family farmers work with family-owned canneries to produce each can and ensure only the highest quality olives make it from the farm to your table.

For more creative ways to use olives, including family recipes from growers across California, visit CalOlive.org.

Prosciutto-Wrapped Stuffed Turkey Breast

Recipe courtesy of Karista’s Kitchen

Brine:

1/4 cup salt

1 teaspoon whole black peppercorns

2 bay leaves

2 quarts water

3 1/2-4 pounds turkey breast

Turkey:

2 tablespoons extra-virgin olive oil, divided

salt, to taste

pepper, to taste

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh parsley

1 tablespoon orange zest

4 cloves garlic, minced

1/4-1/3 cup dried cranberries

3/4 cup sliced California Green Ripe Olives, divided

4-5 slices prosciutto

Gravy:

2 tablespoons butter

1 tablespoon all-purpose flour

1-1 ½ cups chicken broth

salt, to taste

pepper, to taste

orange slices, for garnish

To brine turkey breast: In large, non-reactive bowl, mix salt, peppercorns and bay leaves in water. Place turkey breast in brine and cover with additional water, if needed. Place plastic wrap over bowl and refrigerate at least 8 hours or overnight.

To cook turkey breast: Heat oven to 375 F.

Remove turkey breast from brine, rinse and pat dry. On large cutting board with sharp, sturdy knife, slice into thickest portion of turkey and cut lengthwise, but not all the way through.

Brush inside of turkey breast with 1 tablespoon olive oil then sprinkle with salt and pepper, to taste, rosemary, parsley and orange zest. Spread minced garlic, cranberries and 1/2 cup sliced green olives over bottom half of turkey breast then fold top over bottom.

Brush outside of turkey breast with remaining olive oil and place prosciutto slices over top of turkey breast. Using three pieces kitchen twine, tie turkey breast on each end and in middle.

On baking sheet, roast turkey 15 minutes then turn heat down to 350 F and roast 35-45 minutes. Once internal temperature reaches about 155 F, remove from oven and tent foil over top to allow it to continue cooking and stay warm. Let turkey rest about 15 minutes.

Once turkey is cool enough to handle, remove kitchen twine and slice. Arrange slices on platter.

To make gravy: Take remaining juice from baking sheet and add to saucepan over medium heat along with butter. Once butter is melted, sprinkle in flour and whisk. While whisking, add 1 cup chicken broth. If it becomes thick, add 1/2 cup chicken broth, or more, as needed. Let gravy cook several minutes, whisking constantly.