Yield: 2 servings
|4 \N||Slices turkey breast meat *|
|2 teaspoons||To 3 ts flour|
|\N \N||Large shallot, minced|
|\N \N||Clove garlic, minced|
|¼ pounds||Mild pork sausage/grnd pork|
|¼ teaspoon||Crushed, dry sage|
|¼ cup||Dry Madeira or Marsala|
|¾ cup||Chicken broth|
|¼ teaspoon||Crushed, dry red pepper flks|
|¼ teaspoon||Crushed, dry thyme|
|2 xes||Slices day-old bread|
|\N \N||Salt, pepper to taste|
* about ⅓ to ½ inch thich (about 12 ounces) Place turkey slices between 2 sheets wax paper and pound to ¼ to ⅙-inch thickness. Working with 1 turkey slice at a time, mound ¼ 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 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 5 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, 7 to 10 minutes.
Serve turkey with gravy and any stuffing in skillet.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ STUFFING: Heat butter in large skillet. Add shallot and garlic and saute over low heat until tender, about 5 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 5 minutes to blend flavors. Season to taste with salt and pepper.
~- from the LA TIMES FOOD SECTION, 11-21-91 by Bev Bennett