6 oz TURKEY BACON, chopped
12 oz leeks, cleaned well and chopped
12 oz celery, cleaned well and chopped
1 qt California ripe olives, wedged
2-1/2 tbsp fresh thyme, chopped
1 tsp coarsely ground black pepper
1-1/4 lbs fresh crumbled cornbread
4 Large egg whites
24 (5 oz each) TURKEY BREAST FILLETS, gently lbed 1/8-inch thick
2 tsp kosher salt
1/4 c olive oil
1-1/2 qt TURKEY STOCK
1/4 c all-purpose flour
Heat a large sauté pan over medium heat. Add bacon and cook for 2-3 minutes. Stir in leeks and celery and continue cooking for 3-5 minutes until vegetables begin to soften.
Mix in olives, thyme and black pepper. Transfer to a large mixing bowl and stir in cornbread crumbs and egg whites.
Place turkey breast fillets on a clean surface. Mound approximately 1/2 cup cornbread stuffing in a horizontal line down the center of each breast, pressing to condense. Roll sides of breasts around stuffing to enclose, creating a log shape. Season each stuffed fillet with salt and set aside.
Heat 3 tablespoons oil in a large roasting pan over high heat. Place each stuffed turkey fillet in the pan seam side down, then brush tops with remaining oil. Place in a 450 degree F oven for 15-17 minutes until cooked through. Transfer roulades to a clean cutting board and place roasting pan on stove top.
In a small bowl, whisk 1/3 cup of turkey stock with flour until smooth. Set aside. Stir remaining turkey stock into roasting pan, turn heat to medium-high and bring to a boil. Whisk flour slurry into pan juices, reduce heat to low and cook, stirring, for 4-6 minutes.
Slice turkey roulades horizontally into 1/2-inch thick pieces and top with pan juices just before serving.
Yield: 24 (8-ounce) servings
Total Calories 325
Total Fat 12 g
Cholesterol 96 g
Sodium 719 mg
Total Carbohydrates 17 g
Protein 37 g