Thanksgiving turkey roll

Yield: 2 servings

Measure Ingredient
4 \N Slices turkey breast meat *
\N \N Stuffing
2 teaspoons To 3 ts flour
1 tablespoon Butter
\N \N Large shallot, minced
\N \N Clove garlic, minced
¼ pounds Mild pork sausage/grnd pork
¼ teaspoon Crushed, dry sage
1 tablespoon Butter
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

Similar recipes