| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Holiday, Poultry |
2 |
Servings |
INGREDIENTS
| 4 |
|
Slices turkey breast meat * |
|
|
Stuffing |
| 2 |
ts |
To 3 ts flour |
| 1 |
tb |
Butter |
| 1/4 |
c |
Dry Madeira or Marsala |
| 3/4 |
c |
Chicken broth |
| 1 |
tb |
Butter |
|
|
Large shallot, minced |
|
|
Clove garlic, minced |
| 1/4 |
lb |
Mild pork sausage/grnd pork |
| 1/4 |
ts |
Crushed, dry sage |
| 1/4 |
ts |
Crushed, dry red pepper flks |
| 1/4 |
ts |
Crushed, dry thyme |
| 2 |
x |
Slices day-old bread |
|
|
Salt, pepper to taste |
INSTRUCTIONS
STUFFING
* about 1/3 to 1/2 inch thich (about 12 ounces)
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.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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