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Pancetta Sage Turkey with Cream Sauce

Total Time

Prep: 30 min. Bake: 1-1/4 hours + standing


12 servings

I turn ordinary boneless turkey breasts into something special by filling them with pancetta and fresh sage. Draping pretty slices with creamy sauce is the crowning touch.—Erin Duff, Osler, Saskatchewan


  • 2 boneless skinless turkey breast halves (2 pounds each)
  • 12 pancetta slices or bacon strips
  • 10 fresh sage leaves
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 tablespoons butter
  • SAUCE:
  • 2 shallots, finely chopped
  • 2 garlic cloves, minced
  • 1 cup white wine or chicken broth
  • 1 cup heavy whipping cream
  • 2 fresh rosemary sprigs
  • 6 fresh sage leaves
  • Dash each salt and pepper


  1. Cover one turkey half with plastic wrap; flatten to 1/2-in. thickness. Remove plastic; place half of pancetta and sage over turkey. Roll up jelly-roll style, starting with a short side; tie with kitchen string. Repeat with the remaining turkey, pancetta and sage. Combine the flour, salt and pepper; sprinkle over each turkey.
  2. In a large skillet, brown turkey in butter on all sides. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/4 to 1-1/2 hours or until a thermometer reads 170°. Let stand for 15 minutes before slicing.
  3. Meanwhile, in the same skillet, saute shallots and garlic, stirring to loosen browned bits from pan. Add wine; bring to a boil. Cook until liquid is reduced by half. Stir in the cream, rosemary, sage, salt and pepper; cook for 3-4 minutes or until thickened. Serve with turkey.

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