Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

JED'S INVENTION




Source of Recipe


the web


List of Ingredients




1 4-pound turkey breast, deboned and butterflied to a uniform thickness of 1" (have your butcher do this for you)

1/4 cup Dijon mustard, or so

3/4 pound sliced pastrami

1-pound spicy sausages (such as South African sausages, measuring about 12" in length)



Recipe



Preheat the oven to 425 degrees. Lay out the turkey breast, skin side down. On the meat side, spread a thick, even coat of mustard. Cover the mustard with a layer of all the pastrami. To serve 8-12 as a main course, make one roll of the entire butterflied breast: The breast itself should measure about 24" by 12". About one third of the way in from one of the 12" edges, arrange the sausages in a little pyramid, on top of the pastrami layer. Pick up this 12" edge and fold it over the pyramid of sausages and continue to roll the breast tightly, jelly-style. Place this roll (seam-side down) in a Pyrex pan just bigger than the roll itself (9" by 12").

For buffet servings, cut the butterflied breast in half so that it measures about 12" by 12". On the meat side of each half of the breast, spread a thick, even coat of mustard. Cover each half with half of the pastrami. In the center of the breast, on top of the pastrami layer, place two sausages. Fold one end of the breast over the sausages and continue to roll the breast tightly, jelly-roll style. Place these two rolls (seam side down) in a Pyrex Pan (10" by 15"), side by side.

Coat the top of the breast(s) with more Dijon mustard and cook in the middle of the pre-heated oven until golden, about 45 minutes. Lower the temperature to 350 degrees and continue cooking 30 minutes more. Remove from the oven and allow to cool to room temperature before carving with an electric knife.

Cut the roll into ½" slices, fanning slightly to show off that jelly-roll cross section when serving. May be reheated or served at room temperature with your favorite mustard.

Preheat the oven to 425 degrees. Lay out the turkey breast, skin side down. On the meat side, spread a thick, even coat of mustard. Cover the mustard with a layer of all the pastrami. To serve 8-12 as a main course, make one roll of the entire butterflied breast: The breast itself should measure about 24" by 12". About one third of the way in from one of the 12" edges, arrange the sausages in a little pyramid, on top of the pastrami layer. Pick up this 12" edge and fold it over the pyramid of sausages and continue to roll the breast tightly, jelly-style. Place this roll (seam-side down) in a Pyrex pan just bigger than the roll itself (9" by 12").

For buffet servings, cut the butterflied breast in half so that it measures about 12" by 12". On the meat side of each half of the breast, spread a thick, even coat of mustard. Cover each half with half of the pastrami. In the center of the breast, on top of the pastrami layer, place two sausages. Fold one end of the breast over the sausages and continue to roll the breast tightly, jelly-roll style. Place these two rolls (seam side down) in a Pyrex Pan (10" by 15"), side by side.

Coat the top of the breast(s) with more Dijon mustard and cook in the middle of the pre-heated oven until golden, about 45 minutes. Lower the temperature to 350 degrees and continue cooking 30 minutes more. Remove from the oven and allow to cool to room temperature before carving with an electric knife.

Cut the roll into ½" slices, fanning slightly to show off that jelly-roll cross section when serving. May be reheated or served at room temperature with your favorite mustard.

Preheat the oven to 425 degrees. Lay out the turkey breast, skin side down. On the meat side, spread a thick, even coat of mustard. Cover the mustard with a layer of all the pastrami. To serve 8-12 as a main course, make one roll of the entire butterflied breast: The breast itself should measure about 24" by 12". About one third of the way in from one of the 12" edges, arrange the sausages in a little pyramid, on top of the pastrami layer. Pick up this 12" edge and fold it over the pyramid of sausages and continue to roll the breast tightly, jelly-style. Place this roll (seam-side down) in a Pyrex pan just bigger than the roll itself (9" by 12").

For buffet servings, cut the butterflied breast in half so that it measures about 12" by 12". On the meat side of each half of the breast, spread a thick, even coat of mustard. Cover each half with half of the pastrami. In the center of the breast, on top of the pastrami layer, place two sausages. Fold one end of the breast over the sausages and continue to roll the breast tightly, jelly-roll style. Place these two rolls (seam side down) in a Pyrex Pan (10" by 15"), side by side.

Coat the top of the breast(s) with more Dijon mustard and cook in the middle of the pre-heated oven until golden, about 45 minutes. Lower the temperature to 350 degrees and continue cooking 30 minutes more. Remove from the oven and allow to cool to room temperature before carving with an electric knife.

Cut the roll into ½" slices, fanning slightly to show off that jelly-roll cross section when serving. May be reheated or served at room temperature with your favorite mustard.