Turkey Roll

4 slices turkey breast meat, 1/3-1/2” thick
Stuffing (below)
2-3 tsp. flour
1 Tbsp. butter
1/4 c. Madeira or Marsala
3/4 c. chicken broth

STUFFING:
1 Tbsp. butter
Large shallot, minced
Clove garlic, minced
1/4 tsp. crushed dry sage
1/4 lb. mild pork sausage/ ground pork
1/4 tsp. crushed dry red pepper flakes
1/4 tsp. crushed dry thyme
2 slices day-old bread
Salt/Pepper to taste

Place turkey slices between two sheets of waxed paper and pound to 1/4-inch thickness. Working with one turkey slice at a time, mound 1/4 of the stuffing into center of each slice and roll up, or if not possible, bring ends of slice to center. Close turkey slices with wood picks. Place flour on a plate. Lightly dust turkey rolls with flour. Melt butter in large skillet. Add turkey rolls, open ends up and brown turkey on all sides, about five minutes (some stuffing may spill out). Remove turkey from skillet. Add Madeira and cook over medium heat, scraping up browned pieces from skillet. Add chicken broth. Return turkey rolls to pan. Cover skillet and cook over low heat until turkey is cooked through, seven-10 minutes. Serve turkey with gravy and any stuffing in skillet. To make stuffing heat butter in large skillet. Add shallot and garlic and saute over low heat until tender, about five minutes. Add sausage, breaking up with fork and cook until browned. Do not drain fat. Add sage, red pepper flakes and thyme. Crumble bread and add to mixture. Cook over low heat five minutes to blend flavors. Season to taste with salt and pepper. Serves two.

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