Stuffed Turkey Rolls
I pack these turkey cutlets with my Savory Stuffing, roll them up, and secure them with kitchen twine. The finished rolls are sliced and fanned out on a plate to make a beautiful presentation. Because I marinate the turkey before cooking, it’s 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.
2 tsp. Worcestershire sauce
1 Tbs. lemon juice (about ½ lemon)
2 Tbs. red wine
Sea salt and ground pepper to taste
6 turkey cutlets or butterflied turkey breasts
1 recipe Savory Stuffing
2 Tbs. butter
2 Tbs. olive oil
1. To make the marinade, combine the soy sauce, Worcestershire sauce, lemon juice, red wine, salt, and pepper in a large resealable plastic bag.
2. 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. Remove cutlets, reserving the marinade. Pat each cutlet dry with paper towels.
4. 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. 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. 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. 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. Before serving, remove the twine and cut each turkey roll into 5 slices.