Stuffed Turkey Breast
This dish is full of fall flavors and finished with a lush Pomegranate Butter Sauce.
1 large turkey breast, pounded into cutlets scaloppine-style
– depending on size of turkey breast, this should make approx. 6-8 turkey roll-ups
1 large carrot, diced and sautéed
½ cup raisins soaked in apple juice
2 cups sautéed sliced leeks
¾ cup heavy cream
½ cup dark brown sugar
2 cups Panko breadcrumbs
Additional ingredients for dredging and frying:
Place the first 3 ingredients in its own shallow dish for dredging
1 cup flour seasoned with 1 tsp. salt
3 eggs beaten with ¼ cup milk for egg wash, in a shallow dish
2 cups Panko breadcrumbs mixed with 1 tablespoon fresh parsley and rosemary, finely chopped
¼ cup vegetable oil for frying
- Slice the turkey breast into even pieces about one inch in width.
- Pound out the turkey breast pieces into thin cutlets with a meat tenderizer
- Sauté the carrots in butter until soft
- Soak the raisins in apple juice overnight
- Slice and rinse the leeks, then sauté them in butter until soft
- Preheat oven to 350°F
To create your stuffing mixture, combine all the ingredients except the turkey in a large bowl, adding seasoning to taste.
Lay one turkey cutlet flat on a board and place about a cupful of stuffing in the middle of the cutlet. Roll the turkey into a log around the stuffing. Dredge the turkey roll-up in the flour, then the egg wash and finally the seasoned bread crumbs.
Pan fry in hot vegetable oil over medium-high heat until browned on all sides. Set aside on a baking sheet and continue stuffing the cutlets.
When all the turkey roll-ups are complete, bake at 350° for 12 to 15 minutes until the crust is crispy and a rich, golden-brown color.
Remove from oven and transfer to serving plates or platter. Serve whole or carve each breast into pieces. Finish with a spoonful of Pomegranate Butter Sauce.
Tip: You can assemble and refrigerate the roll-ups for up to two days before cooking.