• 20 12x 12 squares of Plastic Wrap
  • 5 Lb Norbest Italian Seasoned Ground Turkey
  • 4 cups Fresh Spinach, washed
  • 10 cups Water, salted
  • 20 slices Smoked Provolone Cheese
  • 20 slices Proscuitto Ham
  • 1/2 cup Olive Oil for searing

  • For the Tomato Sauce:
  • 1 lb 12 oz Canned Diced Tomatoes with Juice
  • 1cup Olive Oil
  • 1 1/4 cup pesto
  • 2 Tbsp ground black pepper
  • salt to taste


Bring the salted water to a boil in a pot large enough to accommodate the fresh spinach. Blanch the spinach in the boiling water for 20 seconds and then immediately drain the spinach and cool it under cold running water. Squeeze the spinach dry and chop it roughly. Set it aside. Preheat oven to 325°F. Divide the seasoned turkey into 4 oz. portions. Lay out the squares of plastic wrap and, using your hands, pat down the ground turkey into a 5”x5” square a little more than a 1/4-inch thick on top of the plastic. Cut the slices of prosciutto in half and lay the two pieces of each slice over the square of ground turkey. Lay the slice of provolone over the ham and then dot some of the spinach over the top. Pick up the end of the plastic wrap and roll the layered ingredients over each other, spiraling them into small tube-shaped loaves. Close the wrap around the tube and twist the ends to seal it. Place the tubes in the freezer for 20-30 minutes. For the tomato sauce; place the olive oil, canned tomato with the juice, pesto and salt & pepper in a mixer and blend on high until smooth. Heat the olive oil for searing in a pan. Remove Braciole from freezer, unwrap, and place them carefully into the heated oil. Brown them on all sides, gently turning them as needed. Once browned on all sides, pour the tomato sauce over them in the pan and cover lightly with foil or parchment. Place the pan in the preheated oven and cook until the internal temperature of the loaves reach 165°F, about 20 minutes. Remove from the oven and allow the loaves to rest in the sauce until ready to serve. Remove the loaves from the sauce and slice into 6 slices for service. Place some sauce on the plate and 4 slices per portion of the Braciole over the sauce and serve with pasta, risotto, polenta or salad.

Serves 64