Thanksgiving Turkey Roll
- 4 Slices turkey breast meat, about 1/3 to 1/2 inch thick2 ts To 3 ts flour1 tb Butter1/4 c Dry Madeira or Marsala3/4
c Chicken broth
- 1 tb Butter
- Large shallot, minced
- Clove garlic, minced
- 1/4 lb Mild pork sausage/ground pork
- 1/4 ts
Crushed, dry sage
- 1/4 ts Crushed, dry red pepper flakes
- 1/4 ts
Crushed, dry thyme
- 2 Slices day-old bread
- Salt, pepper to taste
- Heat butter in large skillet. Add
shallot and garlic and sauté 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.
- Place turkey slices between 2 sheets wax paper and pound to 1/4 to
1/6-inch thickness. Working with 1 turkey slice at a time, mound
1/4 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.