Easy Thanksgiving Recipes by Chef Kevin Rathbun
Yields 6 portions
For the roulades:18 pieces skinless turkey breast (2 oz. each)18 pieces manchego cheese (cut 1/3” by 2”)18 leaves sage fresh1 Tbsp salt½ tsp black pepper
To assemble:½ cup all purpose flour½ tsp salt4 Tbsp olive oil2 cups pomegranate juice½ cup white wine2 tbsp shallots (minced)6 oz. salted butter (cold)36 sage leaves1 cup canola oil¼ tsp salt
Procedure:Cut boneless skinless turkey breast into 2-oz. square portions. With a meat mallet, gently pound out turkey until 1/8-inch thick. Place inside one piece of cheese and a single leaf of sage and season lightly with salt and pepper. Roll turkey into roulades and reserve.
Lightly dust in flour mixed with salt. In a large sauté pan heat olive oil, pan sauté the turkey roulades on all sides until golden. Transfer to a preheated 350-degree oven for 4 to 5 minutes until turkey is cooked through.
In a small pot, reduce pomegranate, wine and shallots to ¼ of a cup, whisk in butter small bits at a time. Sauce roulades.
In a small sauté pan, heat oil to 325 degrees. Fry sage leaves until crisp approximately one minute and season with salt. Garnish turkey with sage and serve.
For the roulades:18 pieces skinless turkey breast (2 oz. each)18 pieces manchego cheese (cut 1/3” by 2”)18 leaves sage fresh1 Tbsp salt½ tsp black pepper
To assemble:½ cup all purpose flour½ tsp salt4 Tbsp olive oil2 cups pomegranate juice½ cup white wine2 tbsp shallots (minced)6 oz. salted butter (cold)36 sage leaves1 cup canola oil¼ tsp salt
Procedure:Cut boneless skinless turkey breast into 2-oz. square portions. With a meat mallet, gently pound out turkey until 1/8-inch thick. Place inside one piece of cheese and a single leaf of sage and season lightly with salt and pepper. Roll turkey into roulades and reserve.
Lightly dust in flour mixed with salt. In a large sauté pan heat olive oil, pan sauté the turkey roulades on all sides until golden. Transfer to a preheated 350-degree oven for 4 to 5 minutes until turkey is cooked through.
In a small pot, reduce pomegranate, wine and shallots to ¼ of a cup, whisk in butter small bits at a time. Sauce roulades.
In a small sauté pan, heat oil to 325 degrees. Fry sage leaves until crisp approximately one minute and season with salt. Garnish turkey with sage and serve.
