Ingredients:
4 slice turkey breast meat *
Stuffing
2 tsp To 3 ts flour
1 tbsp Butter
1/4 cup Dry Madeira or Marsala
3/4 cup Chicken broth
***STUFFING***
1 tbsp Butter
large shallot, minced
clove garlic, minced
1/4 lb Mild pork sausage/grnd pork
1/4 tsp Crushed, dry sage
1/4 tsp Crushed, dry red pepper flks
1/4 tsp Crushed, dry thyme
2 Slices day-old bread
Salt, pepper to taste
Instructions:
* 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.
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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
Converted by MC_Buster.
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Servings: 2
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