FoodTrients Stuffed Turkey Rolls and Savory Stuffing

By • November 24, 2014 0 Comments

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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

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
  1. 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.
  2. 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.
  3. Stuffed Turkey Rolls - Remove cutlets, reserving the marinade. Pat each cutlet dry with paper towels.
  4. 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
  5. 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.
  6. 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
  7. 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.
  8. Stuffed Turkey Rolls - Before serving, remove the twine and cut each turkey roll into 5 slices.
  9. 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.
  10. Savory Stuffing - Add the ground turkey and cook until done. Set aside.
  11. 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.
  12. 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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