Italian Roasted Turkey Breast with Spinach and Prosciutto Stuffing, Italian Recipe – Gianni’s North Beach by admin August 29, 2017, 2:05 pm 26 Comments holiday recipesholidaysProsciutto (Food)Stuffing (Dish)Thanksgiving (Holiday)Thanksgiving Recipesturkey breastTurkey Meat (Food)turkey recipe See more Previous article Sweet Potato Balls Recipe Next article Recipe of Cheese Sauce for Cheese Fries and Nachos 26 Comments Leave a Reply thanks for the recipe Reply I like your videos 😊Don't you find it annoying that you have to point out and say that you've washed your hands? Reply I love your video..can I use this one a whole turkey somehow???? Reply I have been cutting alot of my spinach recipes with half arugula because I love the bite. Do you have any arugula recipes? I add a handfull to the remaining bacon fat after frying 4 or 5 slices,then a little garlic,a crushed dry red pepper a bit of olive oil and toss in my cooked pasta. I finish by crumbling the bacon on top,some parm,cracked black pepper.. YUM.and so easy. Reply WHOLE FOODS RECIPE….DUMBSHITS Reply fake SF white boys. Reply Jesus I would have loved to have seen the turkey that breast came from. Must have been HUGE! Reply Where's Part 1? We can't find the link… Reply Stunning elegant dish for any special occasion Gianni. Thank you 🙂 Reply good god! Reply genius.. Reply Absolutley stunning. Please add more videos. I'm really looking forward to watch them! Reply Gianni,This looks delicious – I will have to try your recipe the next time I make a turkey dinner. Enjoy your feast.Ro Reply These are two wonderful videos. Next time I cook turkey, I'll try this versuib. We like mashed potatoes the same way it seems–not creamy but smashed. However, I think you need to purchase some better pans and pots. Use stainless steel not aluminium. I prefer All-Clad. Reply oh madonna mia, gianni what a treat, what a treat!!! ey happy thanksgiving to you. Reply Gianni this looks absolutely fabulous! I'm gonna make this for sure and I'll let you know how it turns out! Thanks G! Reply This looks such a good dish , Glad to see you back, you have been missed ! ,Graze tante . Reply So good to have you back Gianni! Reply Coming from England we wouldn't celebrate Thanksgiving – but wow that meal looks so good to eat! Reply Gianni, that looks simply amazing. we don't really celebrate thanksgiving over here in the UK, but I'm certainly going to try this one! oh and one more thing I have to say is…… 'Herbs' has an 'H' ;0) Reply Looks yummy! Reply That looks fantastic. Making this for sure. I made a roasted fresh Amish turkey breast last year instead of a big bird and we loved it. I'm making it this way this year ………. Thanks for posting. Reply Bellissima, Gianni! I'm sure it tastes as good as it looks! The spinach and parsley have such a vibrant color, and you can't ask for a better flavor boost than sage for turkey (or any type of bird)….and the Parmigiano and prosciutto surely takes it to the next level! Again you've used only a few quality ingredients and a fairly simple technique to create a gorgeous dish (bless your butcher for the pounding, perhaps your wallet took a pounding too 😉 but I certainly can sympathize with your labors of your last Thanksgiving and why you wanted to simplify. If there's anything else that should be added to Thanksgiving dinner, let the family bring on their best dishes and desserts! You done your part, the best part. Reply E buon appetito! Reply Ciao, +Gianni North Beach! Grazie a Gianni per la ricetta! Molto bene! I'll have to try this, soon. Do you ever make Pizzelles for the holidays, Gianni? We have a family iron which I'm going to inherit pretty soon — engraved with the initials of my great-grandmother. I'm excited to continue the tradition of cooking each one over a flame. Your cooking reminds me of my grandparents. Thanks again. :) Reply truly love your videos please keep posting Reply Leave a Reply Cancel reply Your email address will not be published. Required fields are marked *Comment Name * Email * Website Save my name, email, and website in this browser for the next time I comment.