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Turkey Breast Ballotine

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Here's something different for Thanksgiving.

Turkey Breast Ballotine

• 1 4 1/4 pound fresh turkey breast
• 1 pound ground lean veal
• 1/4 cup liquid egg substitute
• 1/2 teaspoon ground nutmeg
• freshly ground pepper
• 1/4 teaspoon kosher salt
• 1 2-ounce piece lean smoked ham cut into 1/2 inch slices
• bouquet garni (parsley, fresh thyme, and bay leaf tied together)
• 2 onions
• 2 whole cloves
• 2 carrots
• 1 clove garlic
• 4 whole peppercorns

Bone the turkey breast, scraping the meat away from the bone without breaking the skin. Place on a piece of double cheese cloth, skin side down. Place the bones in a large kettle. Put the veal in a food processor fitted with the metal blade. Add the egg substitute, nutmeg, pepper, and salt. Process until the stuffing is smooth. Cover the turkey breast with the veal stuffing leaving 1 inch around the edges. Place the ham slices down the middle and roll up the ballottine into a tight roll length-wise in the cheese cloth. Tie the ends tightly with kitchen string, and tie the breast every 2 inches to maintain the form during cooking. Place the ballotine in the kettle along with the bouquet garni, onions which have been stuck with the cloves, carrots, garlic, and peppercorns. Cover with 2 1/2 quarts of water and bring to a simmer. Cover and simmer for 1 hour. When cooked through, remove from the cooking liquid and allow to cool for 10 minutes. Remove the string and cheese cloth. Slice, removing the skin as you do so and place on a heated platter. Serve immediately.

Nutritional Analysis:
Calories - 157
Protein - 33 g
Total Fat - 2 g
Sat Fat - 0.6 g
Carbs - 0
Fiber - 0
Cholesterol - 97 mg
Sodium - 162 mg

Diabetic exchanges:
4 very lean protein

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