Stuffed Turkey Roulades
List of Ingredients
2 C cold water
1 medium boiling potato, peeled and quartered
2 T butter
1/4 C chopped onions
1 # finely ground turkey
3 T freshly ground dry bread crumbs from 1 or 2 day
old French or Italian bread
1/3 C heavy cream
2 T water
salt to taste
1/2 t white or black pepper
1 egg
2 T finely chopped parsley
1 T cornstarch
1/2 C paper-thin slices of leeks, white parts only
8 Tbs butter (1/4 pound)
1/4 C heavy cream
Recipe
Boil the potato until tender, drain and mash with a fork, set aside.
In a small skillet, melt 2 tablespoons butter over medium heat and cook the onions till soft and transparent, stirring constantly. Do not brown the onions. Transfer the onions to a large mixing bowl and add the mashed potato, ground turkey, bread crumbs, the 1/3 cup heavy
cream, water, salt, pepper, egg, parsley and cornstarch. Mix well and put into the refrigerator for at least one hour. Brush a large wooden pastry board or your clean kitchen counter with water and roll the meat mixture to a square of about 16 by 16 inches and 1/8 inch thick. If using a rolling pin, it should be moistened with water to prevent the meat mixture from sticking. You can also use your hands but keep them wet as well.
With a pastry wheel or sharp knife, cut the rectangle of meat mixture into 16 squares of 4 by 4 inches. Put a thin layer of the leek slices, about 1 teaspoons, on each square.
Roll each square up jelly-roll fashion. Chill again in the
refrigerator.
Heat 2 tablespoons butter in a heavy 12 inch skillet over medium to medium high heat and add the roulades 4 at a time. Turn them gently with a spatula to brown them on all sides. When they are a nice rich brown, set them aside on a platter in a 200 degree F oven. Repeat with the rest of the roulades, adding 2 tablespoons of butter for every batch of 4. When all the roulades have been fried, pour the
cup heavy cream into the empty skillet and boil rapidly for about 4 to 5 minutes, until it thickens. As the sauce boils scrape the pan with a wooden spoon to release the tasty brown bits of meat.
Taste for seasoning, add salt and or pepper if needed. Place the roulades on a nice serving dish and pour the sauce over them. Serve immediately. If this is not possible keep the dish warm, covered with foil, in the 200 degree F oven but don t wait longer then 15 minutes
because the sauce can shift and the roulades get soggy. It is best to plan your frying the roulades till last and when your guests are ready to dine.
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