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Turkey and Trimming Pinwheels Recipe

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This recipe for Turkey and Trimming Pinwheels is from Lydia's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp olive oil
1 cup finely diced onion
2/3 cup finely diced celery
1 tsp chopped fresh sage
1 tsp chopped fresh thyme
1 tsp salt
1/2 tsp black pepper
1 1/2 cups coarsely chopped dried cranberries
1 lb turkey scallopini (about 4 portions)
4 to 6 rosemary stems, cut into 2 inch lengths
Directions:
Directions:
In a large saute pan, heat oil for 1 minute, then add onion and celery and cook, stirring often, until onions are translucent, about 5 minutes. Stir in sage, thyme, salt and pepper and cook 1 minute more. Remove from heat and cool slightly. Stir in breadcrumbs, 4 tbsp chicken stock and cranberries to combine. Mixture should hold together when squeezed - add more chicken stock to moisten, if needed. Preheat oven to 350. Lay out a sheet of aluminum foil just slightly arger than a portion of turkey scallopini. Lay a sheet of parchment paper over foil. Place a portion of turey on parchment and spread or press a thin layer of breadcrumb mixture over scallopini. Roll up scallopini and wrap with parchment,/foil layer, twisting ends to secure. Place on a baking tray and repeat with remaining scallopini portions. Bake scallopini for 25 minutes, until an internal temperature of 180 F is reached. Cool scallopinis to room temperature, then chill until ready to serve. To serve, unwrap scallopinis and slice on the bias into 1/2 inch slices. Remove half of the leaves from each 2 inch rosemary stem and insert into slice of turkey. Pinewheels can be served cold or warmed for 8 minutes in a 350 oven. Delicious served with a maple, honey or cranberry mustard.

 

 

 

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