Prosciutto-wrapped turkey breast stuffed with lemon and sage from The Effortless Sous Vide Cookbook: 140 Recipes for Crafting Restaurant-Quality Meals Every Day by Carey Copeling

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crispy-skin smashed potatoes; Garlic and herb cheese cauliflower purée; Butternut squash soup

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • debkellie on April 01, 2024

    I used a single breast and halved the stuffing ingredients: the sage component was a little over-powering; and I felt the turkey was actually on the dry side, which I didn't expect for sous vide, as when I've done a plain sv turkey it's been nice and moist. I can only think that the temp was a little higher than I'd previously used. The recipe called for 67.7C/3 hours, and I think previously I've used 60C (Baldwin). That said it did look very pretty sliced and presented!

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