Roast turkey fillet

Difficulty: easy

Preparation time: 20 minutes

Cooking time: 45 minutes

Category: Main course

Roast turkey fillet with red onions and marsala raisins.

The roast turkey fillet is a rich and savory dish, an ideal Sunday lunch or feast days recipe.

The roast turkey fillet will be ready in a few minutes and can be seasoned with anything you like and served with the vegetables you prefer. Everybody will enjoy it, both adults and children will love it!

Today I propose a Christmas roast turkey fillet, to be served with plump onions and marsala raisins. A simple but original recipe, an ideal dish to enjoy during Christmas holidays and special occasions.


Cooking a roast turkey fillet can be quite easy and quick, especially if you use the ergonomic Risolì roasting pan Cuociarrosto. It is a high-quality non-stick large pan, both ideal to prepare roasts and bake in the oven. It has a useful pyrex glass cover, which turns into an elegant serving dish, to serve your food directly on the table.

Ingredients for 6 people

To prepare turkey fillet

  • 400 g minced turkey
  • 150 g finely chopped mortadella
  • 1 mug fresh milk
  • 6 sliced bread (6 slices)
  • 120 g grated Parmigiano Reggiano
  • 2 whole eggs
  • 5 tablespoons breadcrumbs
  • 1 pinch of nutmeg
  • 1 pinch of salt

To prepare vegetables (side dish)

  • 6 red onions
  • 100 g raisins
  • 1 glass of dry Marsala wine
  • 20 g pine nuts
  • 5 sage leaves
  • 2 bay leaves
  • Extra-virgin olive oil
  • Salt


  1. Chop sliced bread and leave it to soak in milk.
  2. Put minced turkey and finely chopped mortadella in a capacious bowl and stir.
  3. Add the squeezed and crumbled bread, and the eggs. Season with nutmeg and salt.
  4. Knead well and add breadcrumbs if the mixture is too moist.
  5. Pour onto baking paper, form a cylinder, cover it and place it in the fridge to harden.
  6. Peel the onions and cut them into 4 parts each.
  7. Pour raisins into Marsala wine.
  8. Grease the roaster with a bit of oil, place your turkey polpettone inside and surround with the onions.
  9. Add well washed and squeezed raisins (keep Marsala aside), pine nuts, sage and bay leaves. Season with salt.
  10. Cover with a lid and bake in the oven 180° for about 30 minutes, then raise the temperature to 200°, simmer polpettone with the Marsala wine kept aside and bake without lid for another 20 minutes.
  • Granito Cooker 95,00 

    For lovers of roasts, stews, chicken and lamb, Risolì adds a new product to the Granito line: the roaster. The design and shapes are designed to make the roaster also a serving dish, to serve the roast while still hot, and the oval glass lid becomes an oven dish for the side dish. 6 mm thick.

    Product made totally in Italy with Italian materials

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