Well it’s the day after Thanksgiving here in Canada. We had the traditional roast turkey, stuffing, mashed potatoes and turkey gravy. I bakes 4 pies which turned out Fantastic ( Tender-flake frozen pie crusts, because my crust almost never turns out lol) We had Pumpkin Pie, Chocolate Cream Pie, Lemon Meringue and Coconut Cream Pie. YUMMY!
If you are wanting to have a nice turkey dinner but don’t want all the mess of big roasted turkey dinner. May I suggest you try these Stuffed Turkey rolls? They are delicious.
De-boned turkey breasts are best for this recipe.
To prepare the Escalopes:
Place the meat between 2 pieces of wax paper ( the moisture helps to prevent sticking). Using a rolling-pin or mallet, beat flat until the meat is doubled in size and almost wafer thin.
- 3/4 lb onions
- 1/4 lb butter
- salt and pepper to taste
- pinch nutmeg grated
- 1 large egg
- 7 oz heavy cream
- 4 large turkey escalopes
- 4 thin slices of bacon
- 4 thin slices of cheese
- 2 tbsp oil
- 1/2 cup dry white wine
- 3/4 lb mushrooms
- 2 shallots
Peel the onion and chop finely. Melt 3 tbsp butter in a skillet. Add the onions and sprinkle with salt and pepper to taste. Cover and cook over gentle heat until soft. Add nutmeg and cool.
Transfer onions to a bowl, then stand in a large bowl filled with crushed ice. Add the beaten egg and stir well to mix. Let chill a few minutes, then beat in half the cream a little at a time. Chill
Flatten the escallops with a rolling pin. Sprinkle with salt and pepper
Spread half the onions on the escalopes, then put a slice of bacon on each and cover with a slice of cheese. Spread the remaining onions on top, then roll up the escalopes, tucking in ends to secure the stuffing. Tie with kitchen string
Heat the oil and 1 1/2 tbsp of the butter in a heavy-bottomed saucepan Add the turkey rolls and saute gently until golden brown on all sides.
Pour in wine, cover and cook gently for 45 minutes until tender, basting occasionally
While that is cooking, wipe the mushrooms, trim the stalks, then slice finely. Peel and mince the shallots. Melt the remaining butter in the skillet. Add the mushrooms and shallots and cook over high heat until the moisture has evaporated. Add salt and pepper to taste
Remove the turkey from the saucepan with a slotted spoon. Remove the string, then place the turkey on a warm serving dish and keep hot. Pour the remaining cream into the saucepan, then stir with a wooden spoon to loosen pan juices and sediment. Add the mushrooms and shallots, then boil for 1-2 minutes stirring constantly
Taste and adjust the seasoning of the sauce, then pour on the turkey and serve immediately