Author Notes: Turkey cutlets with Savory Stuffing, roll them up for a great dinner or perfect snack. They are juicy and flavorful. The selenium in turkey can increase your resistance to infection. The red wine (I use a Pinot Noir) adds a bit of resveratrol to the selenium’s antioxidant power. —Grace O
Serves: 6
Ingredients
Stuffed Turkey Rolls
-
1/4
cup Soy sauce
-
2
tablespoons Worcestershire sauce
-
1
tablespoon Lemon juice (about ½ lemon)
-
1
tablespoon Red wine
-
6
pieces Turkey cutlets or butterflied turkey breasts
-
2
tablespoons Butter
-
2
tablespoons Olive oil
-
1
Savory Stuffing recipe
-
Sea salt and ground pepper to taste
Savory Stuffing
-
4
tablespoons Olive oil
-
1/2
cup Onion chopped
-
1/2
pound Turkey (ground)
-
2
Whole-wheat bread – 2 slices cubbed
-
1/2
teaspoon Italian seasoning
-
1
cup Turkey or chicken broth
-
1/4
cup Celery chopped
-
1
Can of Chicken Vienna sausages – mashed (optional)
-
Sea salt and ground pepper to taste
Directions
- Stuffed Turkey Rolls – To make the marinade, combine the soy sauce, Worcestershire sauce, lemon juice, red wine, salt, and pepper in a large resealable plastic bag.
- Stuffed Turkey Rolls – Add the turkey cutlets to the bag. Squeeze out the air, seal the bag, and marinate in the refrigerator for at least 30 minutes.
- Stuffed Turkey Rolls – Remove cutlets, reserving the marinade. Pat each cutlet dry with paper towels.
- Stuffed Turkey Rolls – On a work surface, lay one cutlet so it slightly overlaps a second one. Pound the seam together with a mallet. You should have one fairly large, thin turkey round. Repeat with the remaining cutlets until you have 3 rounds
- Stuffed Turkey Rolls – Spread about 1/2 cup of Savory Stuffing evenly onto each turkey round, smoothing almost to the edge. Roll up the turkey, pinwheel style, and secure with kitchen twine.
- Stuffed Turkey Rolls – Heat the butter and olive oil in a heavy bottomed sauté pan over medium-high heat. Add the turkey rolls and sear until a golden crust develops, about 1–2 minutes per side
- Stuffed Turkey Rolls – Preheat oven to 375 degrees. Place turkey rolls in a glass or ceramic baking dish. Spoon the reserved marinade and any remaining stuffing around the rolls. Cover with foil and bake until the turkey is cooked through, about 20–30 minutes.
- Stuffed Turkey Rolls – Before serving, remove the twine and cut each turkey roll into 5 slices.
- Savory Stuffing – Heat 3 Tbs. of the olive oil in a large pan over medium high-heat. Add the onion and cook until translucent, about 5 minutes.
- Savory Stuffing – Add the ground turkey and cook until done. Set aside.
- Savory Stuffing – To make the croutons, preheat oven to 350 degrees. Season the bread cubes with the salt and pepper, drizzle with the remaining 1 Tbs. olive oil and the Italian seasoning, bake at 350 degrees for about 10-15 minutes.
- Savory Stuffing – Add the broth, croutons, celery, and sausages, if using, to the turkey mixture and mix well. Season to taste.
Photo by FoodTrients