RECIPE OF THE MONTH - DECEMBER 2011

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TURKEY CORDON BLEU STUFFED WITH HAM, ROASTED GREEN CHILIES & BRIE

Prep Time: 35 minutes | Total Time: 1 hour 10 minutes | Yield: serves 6-8

2 (3-pound) turkey breasts, boneless
Kosher salt and freshly ground black pepper
Vegetable oil
6 thin slices of cooked deli ham
1/2 pound Brie, diced
3/4 cup grated Monterrey Jack cheese
4 Poblano chilies

Begin by roasting the poblanos which will be used in the stuffing. Preheat grill to high (you can also use the broiler if you don't have a grill). Place whole green peppers on grill and cook until well charred and blistered - turn every 2-3 minutes. Transfer to heatproof bowl and cover with plastic wrap so they "sweat" which will enable you to peel them. Let stand for 5 minutes then uncover and use towels to rub off the skins. Discard skins, remove core and seeds then finely chop chili. Add to a large mixing bowl and season with salt and pepper. Add diced brie and grated Jack cheese. Stir together to form a stuffing.

Prepare the turkey breasts. Using a sharp thin knife, make a horizontal cut down the length of the turkey breast on the thin side of the breast. Open them up like a book so the cut-sides are exposed facing up and the skin-side is down. Season turkey with salt and pepper.

Lay 3 slices of deli ham on each breast and trim the edges so the ham fits inside the breast and there is a small border around the turkey - leaving this gap will ensure that when the turkey is rolled up it forms a nice seal and the stuffing doesn't ooze out everywhere. Divide the poblano-cheese stuffing in half and spread on each of the breasts evenly, ensuring to leave a small border around the edge. Turn the turkey 90 degrees so the cut-line is horizontal to you (it is important you roll it up this way, so when you make the slices in the finished roulade they are across the grain). Starting from one side, tightly roll up the turkey - stuffing in any of the filling as it tries to escape at the edges. Secure the roll with pieces of butchers twine every two inches to form a tight, even log. Repeat with second breast. Season outsides with salt and pepper.

Preheat oven to 375 degrees F. Heat oil in a turkey roaster set across two burners on medium-high heat. Add the roulades, and brown evenly - about 3-4 minutes per side. When browned all over, transfer the whole pan to the oven and finish cooking roulades through - about 30-35 minutes. Roast until the internal temperature reaches 160 degrees. When done, transfer to a platter and allow the meat to rest for 10-12 minutes. To serve, remove strings and cut into 1/2 inch thick slices. Drizzle pan juices over the top.
Optional - Serve with Honey Mustard Sauce: Combine 2/3 cup honey with 1/2 cup prepared Dijon mustard

Try my February 2011 recipe Bo Peep Pie.