TIP: You can substitute any of your favourite greens for rapini in this recipe. Try using spinach or Swiss chard if you have these on hand. Leftover roast makes a great sandwich for lunch the next day. Take a piece of roast and some sliced tomatoes and serve in a bun.
- Wash the rapini and trim the stems.
- Heat a large pot of salted water until boiling. Add the rapini and boil for 5 minutes until they are tender and cooked through. Drain and set aside to cool. Once the rapini have cooled, chop roughly.
- Butterfly the turkey breast. To butterfly, turn the turkey breast over, skin side down and lay it flat on your cutting board. Using a sharp knife, position it parallel to the meat. Cut through the thickest part of the breast along the full length of the breast but not all the way through, leaving about ¾ of an inch intact. Unfold so the meat opens like a book. Cover with plastic wrap and pound any thick areas with a meat mallet until the breast is fairly even in thickness.
- Season the turkey breast with salt and pepper to taste. Sprinkle with herbs.
- Heat olive oil in a non-stick fry pan over medium heat. Add rapini, salt and pepper to taste and garlic. Sauté for 2 - 4 minutes. Remove from heat and let cool.
- To make the stuffing, add sundried tomatoes, rapini, panko, pine nuts, parmesan cheese and eggs to a bowl and mix to combine.
- Spread stuffing mixture evenly across turkey breast. Roll up into a roast and tie with butchers twine to secure.
- Place roast and wine in a roasting pan. Roast in the oven at 350°F for 1 hr. – 1 ¼ hr. until the roast is cooked through and a meat thermometer reads 165°F (74°C).
- Rest for 20 minutes before slicing and serving.