© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 (6-oz) TURKEY CUTLET
1-oz prosciutto, very thinly sliced
To Taste salt and freshly ground black pepper
As needed Canola oil
1/4-oz sage leaves
1/2-oz Gruyere cheese, thinly sliced with peeler
As needed Canola oil
2-oz shallots, julienned
2-oz crimini mushrooms, cleaned and qtered
1/2 tsp freshly minced garlic
2-oz baby spinach, cleaned
4-oz orzo, cooked to al dente stage
1 Bunch sage leaves (stems removed)
4-oz fresh spinach, picked, washed and dried
2 to 3 oz extra virgin olive oil
To Taste salt and freshly ground black pepper
1-oz shallots, minced
1-oz dry white wine
1-oz white wine vinegar
1/2-oz heavy cream
3-oz unsalted butter, cold and cubed
To Taste salt and freshly ground black pepper
TURKEY ROULADE
Flatten turkey cutlets to an even thickness. Place pieces of prosciutto in a thin layer on top of cutlet.
Roll the cutlet tightly and secure with a bamboo skewer. Season outside of roulade with salt and pepper. Sear in a hot sauté pan with heated canola oil. When browned on one side, turn and finish in preheated 400º F oven for about 5 minutes.
When cutlet reaches 150º F, remove skewer and place sage leaf on top of roulade. Place cheese slices atop sage leaf, ensuring the turkey is covered with cheese.
Return turkey roulade to oven and cook until cheese is melted - about 1 to 2 minutes and turkey reaches an internal temperature is 165º F.
VEGETABLES
In hot sauté pan with canola oil, sauté shallots and mushrooms. Add garlic and deglaze with white wine. Fold in spinach and orzo.
SAGE PESTO
Place sage and spinach into blender jar. Using the pulse setting, add just enough oil to cause leaves to begin to puree.
Blend on high until very smooth. Season with salt and pepper.
BEURRE BLANC
Combine shallots, white wine and vinegar in a hot saucepan. Simmer mixture until almost all the liquid is evaporated. Add cream and return to a gentle boil.
Add cold butter and whisk quickly until it dissolves into an emulsion and forms a sauce. Season with salt and pepper.
SERVICE
Mound vegetables in center of a heated dinner plate. Surround with beurre blanc sauce. Place turkey on top of vegetables. Drizzle sauce with sage pesto.
Total Calories 2220
Calories from Fat 1660
Total Fat 187 g
% Daily Total Fat 288
Saturated Fat 64 g
% Daily Saturated Fat 320
Cholesterol 355 g
% Daily Cholesterol 118
Sodium 3340 mg
% Daily Sodium 139
Total Carbohydrates 69 g
% Daily Total Carbohydrates 23
Dietary Fiber 8 g
% Daily Dietary Fiber 32
Sugars 6 g
Protein 69 g
% Daily Protein 340
% Daily Vitamin C 80
% Daily Calcium 60
% Daily Iron 60