Grilled Turkey Rolls; canal ride

My winter squash got powdery mildew; my red and brown onions are small; my white onions got black mold, and my tomatoes are late.

But my sage has gone crazy!

Last year it was pathetic and I planned on replacing it this year.

It apparently sensed that decision and was determined to prove me wrong. The plant is now almost 5 feet in diameter and 3 feet high. I can provide the world with sage for the turkey dinners this winter.

It’s a good thing we like sage…..

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Grilled Turkey Rolls

We love sage. If it’s not your favorite you could use basil or spinach leaves and substitute any firm cheese.
This is reminiscent of an Italian Saltimbocca.

  • Author: Kate
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Turkey
  • Method: Grilling

Ingredients

Scale
  • 4 thin turkey cutlets, 12oz (360gr) total weight
  • 4 thin slices Prosciutto
  • 1oz Gruyere cheese, sliced thinly
  • 16 fresh sage leaves
  • kitchen string
  • 2 tbs sherry vinegar
  • 1 1/2 tbs olive oil

Instructions

  • Lay the turkey cutlets flat.
  • Top with 1 slice of Prosciutto, 1/4 of the cheese, and 4 sage leaves.
  • Starting from the short end, roll up.
  • Tie each roll with string.
  • Whisk the oil and vinegar together.
  • Place the rolls in an oiled grill basket.
  • Brush all over with oil / vinegar.
  • Cook over direct heat for 6 – 8 minutes per side.
  • When done, snip and remove string, slice into thirds and serve.

Notes

My cutlets were roughly 8″ by 5″ by 1/8″, (20cm by 12cm by 1/3cm). You could use thinly sliced veal, chicken, or pork.
You could do these directly on grill. The basket just makes it easier.

Nutrition

  • Serving Size: 1/2 recipe
  • Calories: 503
  • Sugar: 0.2 g
  • Sodium: 1752.4 mg
  • Fat: 22.9 g
  • Saturated Fat: 6.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 1.7 g
  • Fiber: 0.8 g
  • Protein: 69.3 g
  • Cholesterol: 169.5 mg

Keywords: turkey rolls, sage, prosciutto

Grilled Turkey Rolls

Our bike ride last week was on one of the few, almost perfect, summer days we’ve had this year. It was sunny, not too hot with a light breeze.

As it was the last week of official summer both the bike path and the canal were busy.

I was busy with my camera.

We took a break at one of the locks and waited for a boat we had just ridden past.

I love my new bike. Fatter tires make for a more comfortable ride – and the seat is padded!

Here’s the boat:

The locks are all automatic now. There is a cable hanging down where the boat is. They pull the cable which lets the lock system know they want to pass. The pole on the right is the light system. It turns green when they can approach.

There is a 15 or 20 foot difference in water levels so it takes a few minutes for the lock to fill before the gates can open.

Then they tie up and wait for it to empty so they can go out the other end.

Our break was over so we continued on, enjoying the day.

5 thoughts on “Grilled Turkey Rolls; canal ride”

  1. Your locks fascinate me. 🙂

    I like a little sage. I’m not big on a lot. I think that’s in part because my paternal grandmother did have one dish she tended to serve for Sunday dinner that was overpoweringly sage. I was young, the flavor was way too strong…

    I’d planted thyme in a large pot with a couple other herbs about two years ago and then proceeded to totally neglect them. They thyme came back last year, the others didn’t, and I still neglected it. This year, I took that bedraggled plant and stuck it in one of my huge flowerbeds and it’s exploded! I don’t think I’ve ever seen a thyme plant this large. Maybe they talk to each other telepathically…

    Reply
    • I like the idea of herbs in pots…. The herbs, however, don’t seem to agree. I planted a lemon thyme in a pot this year and, while still alive, it’s not doing anything.
      My mother always cautioned me about using too much sage. But, for some reason, I really like fresh sage and the hubs does not think it’s possible to use too much!

      Reply
  2. Those turkey rolls look delicious. We have lots of sage too, and I think there may well be some Gruyere (or a reasonable facsimile) lurking in the cheese drawer of the fridge…. Thanks for the idea!

    Isn’t canal riding wonderful? The thing I like best about it is that it is so much more interesting (and easier) than boating along the canal – especially if the lock has to be opened and closed by hand.

    Reply

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