Stuffed Turkey Rolls with Ricotta & Olives.
I don’t have a more colorful name.
In the U.S , when they’re made with beef or veal, they’re called ‘Birds’.
In France, if they’re made with veal they’re called ‘Paupiettes‘ which translates simply to ‘Rolls’.
When they’re made with beef they’re called ‘Alouettes sans Tetes’ which translates to ‘Larks without Heads’.
I’m going to have to work on the name…..
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Stuffed Turkey Rolls
Pimiento Olives give a festive look to these easy Turkey Rolls.
The nice thing about the ricotta is it adds flavor but stays in the roll….
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Turkey
- Method: Skillet
- 3 large turkey cutlets, 12oz (350gr) total weight
- 1/4 cup (2oz, 60gr) ricotta
- 10 green, pimiento olives, chopped
- 4 slices (3.5oz, 100gr) Pprosciutto, cut to fit turkey
- 1 cup (8oz,240ml) white wine
- 1 tbs olive oil
- 1 tbs cornstarch dissolved in 2 tbs water
- Lay turkey cutlets flat.
- Divide ricotta and spread evenly, to 1/2″ (1cm) of edges.
- Lay Prosciutto on top of ricotta.
- Spread olives on Prosciutto – careful as they spread out more as you roll.
- Starting from one narrow end roll up.
- Tie securely with kitchen string.
- Heat oil in medium skillet.
- Add rolls and brown well on all sides.
- Add wine, cover and simmer for 20 minutes.
- Remove rolls and keep warm.
- Increase heat under skillet and add cornstarch mixture, stirring until thickened.
- Remove string from rolls, cut each in half (looks nicer), spoon a bit of sauce over and serve.
If you can’t buy pre-sliced turkey cutlets, ask the butcher to slice a turkey breast. You can freeze what you don’t use. Use any thinly sliced, dry-cured ham for the Prosciutto.
You could use thinly sliced veal for these, or chicken breasts, pounded thin.
- Serving Size: 1/2 recipe
- Calories: 500
- Sugar: 0.2 g
- Sodium: 1064.2 mg
- Fat: 17.7 g
- Saturated Fat: 5.1 g
- Trans Fat: 0 g
- Carbohydrates: 7.7 g
- Fiber: 0.5 g
- Protein: 54 g
- Cholesterol: 135.8 mg
Keywords: turkey rolls, ricotta, olives, wine sauce
If you’re thinking Thanksgiving, but only cooking for 2 try Stuffed Cornish Game Hens
We don’t do Thanksgiving.
To be honest, I usually don’t even remember it until I see something on Facebook to remind me.
We’ve been invited to T-Day dinners a few times, by visiting Americans, or Brits who, for some reason, decide to celebrate the day.
I have fond memories of big Thanksgiving dinners, usually at my sister’s house.
But here, as it’s not on the calendar, one can end up with a dentist appointment rather than pumpkin pie, and not realize it until the next day.
Black Friday, on the other hand, goes on for weeks and I’m already sick of it. Luckily, it’s only internet shopping so it doesn’t interfere with real life – only online life.
We don’t do Christmas shopping either….
Well, other than the foie gras and Scottish smoked salmon and Sauterne and a nice grand cru from Bordeaux and a nice champagne and….