Food > Recipe Directory > Courses/Meal Type > Main Course > Grilled Mushroom-Stuffed Turkey Breast Rolls

Grilled Mushroom-Stuffed Turkey Breast Rolls Recipe

Grilled Mushroom-Stuffed Turkey Breast Rolls

Homemakers Best Tested
By
The Homemakers Test Kitchen
It's easy to find turkey breast sliced into scaloppine at most grocery stores. Rolled around a moist stuffing, it's a fast and fabulous lean main from the grill. You can also make this dish with equally good results using veal or pork scaloppine.

Ingredients

1/3 cup  (75 mL)  minced shallots
2 tbsp  (30 mL)  olive oil
2 tbsp  (30 mL)  chopped fresh sage
8 oz  (250 g)  mushrooms, finely chopped
3/4 tsp  (4 mL)  salt
1/4 tsp  (1 mL)  (approx) black pepper
1/4 cup  (60 mL)  dry sherry, dry white vermouth or white wine
1/3 cup  (75 mL)  fresh bread crumbs
2 tsp  (10 mL)  lemon juice
4 pieces turkey breast scaloppine (about 1 lb/500 g total)
1/4 tsp  (1 mL)  paprika

Preparation

In nonstick skillet over medium-high heat, soften shallots in half of the oil, about 2 minutes. Stir in sage and fry for 1 minute. Add mushrooms, 1/2 tsp/2 mL of the salt and pinch of the pepper; sauté until mushrooms are softened, 2 to 3 minutes. Stir in sherry; cook until liquid no longer pools on bottom of pan, about 2 minutes.

Remove from heat; mix in bread crumbs and lemon juice. Spread each turkey slice with one-quarter of the mushroom mixture; starting at short end, roll up around filling. Skewer all 4 rolls crosswise on 2 skewers, about 1 inch/2.5 cm from each end, leaving a little space between rolls.

Brush with remaining oil; sprinkle with paprika and remaining salt and pepper. Grill over medium-high heat until meat in centre is cooked through, 10 to 12 minutes.

Makes 4 servings.

Serving(s)
4
Nutritional Information
Per each of 4 servings: about
Calories 227
Protein 28 g
Fat (total) 8 g
Sat. Fat 1 g
Carbohydrate 8 g
Fibre 1 g
Cholesterol 74 mg
Sodium 500 mg
Calcium 3 % RDI
Iron 18 % RDI
Vitamin A 2 % RDI
Vitamin C 3 % RDI
Folate 9 % RDI

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Source

Homemakers Magazine: Summer 2008

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