Turkey breast rolls, filled
with a creamy risotto and green onion mixture, are served with
a savory red red currant and wine sauce.
Stuffed
Turkey Roll Ups with Red Wine Sauce
- 1 pound Honeysuckle White® Turkey
Cutlets
1 (6-ounce) package of commercial herb risotto mix
1 tablespoon minced green onion
2 tablespoons butter, melted
Red Wine Sauce:
2 tablespoons corn starch
1/2 cup chicken broth
1/3 cup red currant jelly
1 clove garlic, crushed
1/4 cup red wine
- Preheat oven to 350°F
(175°C). Grease a shallow baking pan.
- Lightly pound each cutlet
to about 1/4-inch thickness.
- Combine stuffing mix and
green onion in a medium bowl. Spread each cutlet with risotto
mixture and roll up to enclose rice, and secure with toothpicks.
Place rolls in greased baking pan, brush with butter, and cover
with foil.
- Bake 30 to 40 minutes
or until cooked through.
- For Red Wine Sauce: Dissolve
corn starch in chicken broth in a small sauce pan. Stir in red
currant jelly, garlic, and red wine. Cook, stirring, over medium
heat until thickened.
- Serve rolls dressed with
red wine sauce.
Makes 4 servings.
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
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