Dobbes Roulade of Turkey Breast with Prosciutto, Hazelnut, Apple and Sage with Fig Jam

Showcasing all of the wonderful bounty of Oregon in this recipe, it pairs beautifully with Dobbes Family Estate 2012 Grand Assemblage Syrah. The beauty of this recipe it is delicious served warm as a dinner entrée or cold on a tasty sandwich. Add the wine and enjoy!

Servings: 6 - 8

Cook Time: 1 hour

Pair With: Dobbes Family Estate 2012 Grand Assemblage Syrah

Source: Dobbes Family Estate


Ingredients for Turkey:

2 ½ pounds boneless turkey breast, one piece
1 tablespoon butter, unsalted
½ yellow onion, minced
2 cups apples, diced
1 tablespoon sage leaves, fresh, chopped fine
6 ounces ground turkey
1 egg white
¼ cup sour cream
2 tablespoons heavy cream
¼ cup hazelnuts, crushed
To taste Kosher salt
To taste black pepper, freshly ground
3 slices prosciutto, sliced -thin

Ingredients for Fig Jam:

½ cup Mission figs, diced
¾ cup balsamic vinegar
1 cup red wine (pinot noir, red table wine or cabernet) 
4 cups sugar


Pre-heat the oven to 375° F.

Slice the turkey breast horizontally ¾ of the way through and open it up flat, like a book. Cover the turkey with a piece of plastic wrap and pound the pound the turkey breast with the flat side of a meat mallet to flatten it slightly. This will make it easier to fill and roll. Set the turkey breast aside.

In a sauté pan over medium heat, add the butter and onions and cook gently for 5 minutes. Then add the diced apples and sage and continue cooking until soft. Cool slightly before the next step.

Place the ground turkey, egg white, sour cream, and cream in a food processor and blend until smooth. Add the apple/onion/sage mixture, and the hazelnuts and pulse the food processor machine 6 times or until blended. Season with two pinches of salt and one pinch of pepper.

Remove the plastic from the pounded turkey and season with salt and pepper. Spread the filling mixture over ¾ of the turkey then lay the prosciutto slices in an even layer over the filling. Gently roll the filling inside the turkey breast and tie with butcher’s twine. Season the turkey roulade with salt and pepper

Roast in pre-heated oven for approximately 1 hour or until the internal temperature is 165°F. Remove pan from oven and allow roast to rest 10 minutes before cutting.

Serve with fig jam (see recipe).

For Fig Jam:
Combine the figs, vinegar and wine and cook over medium heat for 30 minutes and reduced by ¼. Add the sugar and cook over medium low heat until slightly thick. Mixture will thicken when cooled.

Keeps under refrigeration for 2 months. Serve over grilled or roasted meat or cheese.

Recipe Courtesy Of