Rolled Stuffed Turkey Breast

Ingredients

• For the stuffed turkey:
• 1/4 cup grapeseed oil
• 3 cloves garlic, minced
• 1 red onion, minced
• 1 pound italian sausage, removed from casing
• 2 tablespoons fresh rosemary leaves, minced
• 1 tablespoon fresh tarragon leaves, minced
• 1/4 cup fresh marjoram leaves, minced
• 4 fresh sage leaves, minced
• 1 four-pound skin-on turkey breast
• 1/4 pound thinly sliced prosciutto
• 1 egg
• 2 egg whites
• 1/2 cup grated parmigiano-reggiano cheese
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup minced fresh flat-leaf parsley leaves
• For the dauphinoise potatoes:
• 2 pounds baking potatoes, peeled, sliced thin on a mandoline and placed in water to prevent discoloration
• 3 cups whole milk
• Salt, to taste
• 1/4 teaspoon white pepper
• 1/4 teaspoon ground nutmeg
• 1 tablespoon butter
• 1 garlic clove, crushed with the side of a knife blade
• 2 eggs, beaten
• 2 cups grated gruyere cheese
• For the port wine reduction:
• 1 to 2 tablespoons grapeseed oil, as needed to sauté
• 3 shallot cloves, finely minced
• 2 tablespoons finely minced fresh rosemary leaves
• 1 cup port wine
• 2 cups turkey stock or chicken stock
• 4 tablespoons butter, cubed
• Salt and freshly ground black pepper
• For the egyptian carrots:
• 1 pound baby red carrots, peeled but with 1/2 inch stubs of the green tops left on
• 2 tablespoons melted butter
• Salt and freshly ground black pepper, to taste
• For the pan-seared green beans:
• 1 pound green beans, trimmed
• 4 tablespoons butter
• Salt and freshly ground black pepper, to taste

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