Here's a recipe of Vickie's from our new book, Homemade Harvest. It has all the flavors of Thanksgiving rolled up to make a savory supper...delicious!
Gram's Stuffed Turkey Rolls
4 slices turkey breast,
sliced 1/2-inch thick
2 to 3 t. all-purpose flour
1 T. butter
1/4 c. dry red wine or
beef broth
3/4 c. chicken broth
Place turkey slices between 2 sheets of wax paper. Use a meat mallet to flatten until 1/4-inch thick. Arrange turkey slices on a work surface; spoon 1/4 of Sausage Stuffing onto the center of each slice. Roll and secure with toothpicks. Coat rolls lightly with flour; set aside. Melt butter in a large skillet, add turkey rolls and brown on all sides. Remove turkey from skillet; set aside and keep warm.
Pour wine or beef broth into skillet and cook over medium heat about 5 minutes, scraping up browned bits. Stir in chicken broth, the arrange turkey rolls in skillet. Cook, covered, over low heat 8 to 10 minutes. Serve with gravy from skillet.
Serves 4.
Sausage Stuffing:
1 T. butter
2 T. onion, minced
1 clove garlic, minced
1/4 lb. mild ground pork sausage
1/4 t. dried sage
1/4 t. red pepper flakes
1/4 t. dried thyme
2 slices day-old bread, crumbled
salt and pepper to taste
Heat butter in a skillet over medium heat. Stir in onion and garlic; saute until tender. Add sausage, breaking up with a fork; cook until browned. Do not drain. Reduce heat to low; stir in remaining ingredients. Cook 5 minutes to blend flavors.
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