Roasted Turkey with Prosciutto & Peas
Crispy prosciutto and fresh sage flavor a buttery shallot sauce, brightened with white wine and enriched by sweet peas and scallions. A sprinkle of fresh parsley at the end ties it all together. Ready in under 30 minutes, it’s the kind of warm, comforting meal that feels just a little bit fancy—with very little effort.
Roasted Turkey with Prosciutto and Peas
Servings: 4–6
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients:
- 1 1/2 lbs cooked turkey breast
- Kosher salt and freshly ground black pepper
- 4 large fresh sage leaves
- 4 slices of prosciutto, julienned
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter
- 2 shallots, finely chopped
- 1 cup dry white wine
- 1 cup turkey or chicken broth
- 2 cups defrosted peas
- 1 cup chopped scallions
- 1/4 cup chopped fresh Italian parsley
Instructions:
- Make the Sauce: Heat a large skillet over medium-low heat and add the olive oil. When hot, add 2 tablespoons of butter and let it melt. Add the julienned prosciutto and cook gently until slightly browned. Add shallots, sage, and the remaining 2 tablespoons of butter. Cook until shallots are softened, about 4 minutes.
- Add the peas and pour in the white wine. Bring to a boil and reduce by half, about 2 minutes. Stir in the broth and scallions, and bring the liquid to a simmer. Simmer until slightly thickened and peas are tender, about 4–5 minutes. Season with salt and pepper to taste.
- Serve: Stir in the chopped parsley and spoon the sauce over warmed slices of turkey breast.
