Stuffed Turkey Rolls

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….


  • 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.



Keywords: turkey rolls, ricotta, olives, wine sauce

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