For thanksgiving 2008, Ed’s parents came to visit so I made them a thanksgiving lunch. Instead of roasting a turkey, I made turkey and stuffing pinwheels and served them with hot gravy. I served them as an entree but they would be great as an hors d’oeuvre at a party or for a pot luck. I’ve also made these with chicken instead and they were just as good.
Turkey and Stuffing Pinwheels Recipe
adapted from Anna Olsen
4 turkey (or chicken) scallopini (or pound 4 boneless skinless chicken or turkey breasts until thin using a rolling pin or meat mallet)
3 tablespoons oil
1 cup finely diced onion
2/3 cup finely diced celery
1/2 cup finely diced apple
1/2 cup finely diced cremini or white mushrooms
2 teaspoons chopped fresh sage
1 teaspoon chopped fresh thyme
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 1/2 – 2 cups dry breadcrumbs
4 to 8 tablespoons chicken broth
1/2 cup coarsely chopped dried cranberries
3 – 4 cups gravy
In a large sauté pan, heat oil over medium heat. Add onion, celery, apple, and mushrooms and cook, stirring often, until onions are translucent, about 5 minutes. Stir in sage, thyme, salt and pepper and cook 1 minute. Remove from heat and cool slightly.
Stir in breadcrumbs, cranberries and chicken broth. Adjust the breadcrumb to chicken broth ratio until you achieve a desired consistency. Mixture should hold together when squeezed.
Preheat oven to 350 F. Lay out a sheet of aluminum foil slightly larger than a turkey scallopini. Lay a sheet of parchment paper over foil. Work with one scallopini at a time. Place a scallopini on the parchment. Spread and press a thin layer of breadcrumb mixture over it. Roll it up and wrap tightly with the parchment/foil paper, twisting both ends to secure it. Place on a baking tray and repeat with the remaining scallopini.
Bake scallopini for 25 minutes, until an internal temperature of 180 F is reached. Cool scallopinis to room temperature, then chill in the refrigerator until ready to serve. Make gravy. Unwrap scallopinis and slice slightly on a diagnoal into ½-inch slices. If serving at a party, serve cold. If serving this as an entree, warm it up for 8 minutes in a 350 F oven and serve with hot gravy.