Roasted Turkey Breast with Prosciutto and Peas from Homemade Live!

Plate with slices of turkey with crispy skin topped with peas, pieces of crispy prosciutto, and scallions — Host Joel Gamoran and Chef Lidia Bastianich prepare Roasted Turkey Breast with Prosciutto and Peas on *Homemade Live!*, Season Three, Episode One ("Talking Turkey.")

Joel graduated from the University of Connecticut with a major in Restaurant Management and Communication and then pursued culinary education at the Culinary Institute of America and the Culinary Institute of Florence, Italy. After gaining experience in various restaurants, Joel discovered a passion for inspiring others to cook. He served as the National Chef at Sur La Table for a decade and appeared on NBC's Today Show, Sesame Street, and Good Morning America. His first TV show, Scraps, aired on A&E, and he published a cookbook, Cooking Scrappy. On Homemade Live!, Joel is joined by members of his family and some of his celebrity friends as they cook, laugh, and make some new homemade memories.

Lidia Mattichio Bastianich is one of the best-loved chefs on public television, a best-selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Her current PBS series, *Lidia's Italy*, has garnered numerous accolades, including the 2009 James Beard Award for Best Television Show. Her latest cookbook, the lushly illustrated *Lidia Cooks from the Heart of Italy*, complements the TV series and provides an appetizing look into the regional cooking of many lesser-known parts of Italy. Her previous public TV credits include *Lidia's Family Table*, *Lidia's Italian-American Kitchen*, and *Lidia's Italian Table*. A proud grandmother of five, Lidia's ebullient approach to life and cooking is summed in her signature line, "Tutti a tavola a mangiare!" or "Everybody to the table to eat!"

October 22, 2025

Chef Lidia Bastianich joins host Joel Gamoran on Season Three of Homemade Live! to prepare recipes with turkey.

Serves 4 to 6

INGREDIENTS

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2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
4 slices of prosciutto, julienned
2 shallots, finely chopped
4 large fresh sage leaves
2 cups defrosted peas
1 cup dry white wine
1 cup turkey or chicken broth
1 cup chopped scallions
Kosher salt and freshly ground black pepper
¼ cup chopped fresh Italian parsley
1½ lbs cooked turkey breast

TO PREPARE

STEP ONE. Heat a large skillet over medium-low heat, and add the olive oil. When the oil is hot, add 2 tablespoons of the butter and let it melt. Add the prosciutto brown gently, and add the shallots, sage, and remaining 2 tablespoons butter.

STEP TWO. Cook until the shallots are softened, about 4 minutes and add the peas. Pour in the white wine, bring it to a boil, and reduce it by half, about 2 minutes.

STEP THREE. Add the broth and scallions and bring the liquid to a simmer. Simmer until the sauce is slightly thickened and the peas are tender, season with salt and pepper, 4 to 5 minutes.

STEP FOUR. Stir the parsley into the sauce. Heat and slice the turkey. Spoon the sauce over the turkey.