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Spinach and Proscuitto Turkey Roulades

6 or 7 turkey cutlets about 1 pound
1 10 ounce package chopped frozen spinach thawed
2 tablespoons minced fresh parsley
1/4 cup dry bread crumbs
3 tablespoons shredded Parmesan Cheese
3 tablespoons pine nuts toasted
2 teaspoon dried sage leaves crushed
1/2 teaspoon ground black pepper
3 3 1/2 x 6 1/4 inch thin slices prosciutto or ham
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 cup dry vermouth or white wine
3/4 cup chicken bouillon or broth
1 tablespoon all purpose flour
2 tablespoons water
cooked rice

Pound turkey cutlets between plastic wrap to about 1/4 inch thickness. Set aside. Drain spinach. Press out excess moisture with back of a large spoon. Combine spinach, parsley, bread crumbs, Parmesan Cheese, pine nuts, 1 teaspoon of the sage and 1/4 teaspoon pepper. Mix well. Half prosciutto lengthwise. Place a half slice on each of the cutlets. Spoon about 1/2 cup spinach mixture on each. Starting at short end, roll up. Place in a 3 1/2 quart slow cooker, seam side down. Sprinkle each with salt, remaining 1/4 teaspoon pepper and paprika. Pour vermouth or wine and bouillon around turkey rolls. Cover and cook on low 4-6 hours or until turkey is tender. Remove turkey from slow cooker and keep warm. Turn control to HIGH. Add remaining teaspoon sage. In a small bowl, dissolve flour in water and add to slow cooker. Cook, stirring, on HIGH 10-15 minutes or until thickened. Slice each turkey roll and serve on cooked rice, topped with sauce. Makes 6-7 servings.

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