Turkey and Trimming Pinwheels
- serves 32
2 Tbsp olive oil
1 cup finely diced onion
⅔ cup finely diced celery
tsp chopped fresh sage
1 tsp chopped fresh thyme
1 tsp salt
½ tsp black pepper
1 ½ cup dry breadcrumbs
4 to 6 tbsp chicken stock
⅓ cup coarsely chopped dried cranberries
1 lb(s) turkey scallopini (about 4 portions)
4 to 6 rosemary stems, cut into 2-inch lengths
1. In a large sauté 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.
2. 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.
3. Preheat oven to 350 F.
4. Lay out a sheet of aluminum foil just slightly larger than a portion of turkey scallopini. Lay a sheet of parchment paper over foil. Place a portion of turkey scallopini 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.
5. 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.
6. To serve, unwrap scallopinis and slice on the bias into ½-inch slices. Remove half of leaves from each 2-inch rosemary stem and insert into slice of turkey.
7. Pinwheels can be served cold or warmed for 8 minutes in a 350 F oven. Delicious served with a maple, honey or cranberry mustard.