Cooking with Alison

Turkey and Stuffing Pinwheels

In Appetizers, Hors D'oeuvres, Snacks, Poultry on January 26, 2010 at pm

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.

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