Fall
FoodTrients Stuffed Turkey Rolls and Savory Stuffing
- Serves 6
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
What You'll Need
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
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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.
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