HAM AND CHEESE TURKEY ROLLS

Hands-on time: 30 min­utes To­tal time: 30 min­utes Makes: 4 serv­ings

Canadian Living Comfort Food - - Roasts & Mains -

LOW AND SLOW IS THE PER­FECT WAY TO COOK A ROAST

You won’t miss a whole turkey with this de­lec­ta­ble twist on Ger­man-style rouladen. It takes a frac­tion of the time to cook, and left­overs are great in a sand­wich or on top of a tossed salad.

4 turkey breast cut­lets

(about 450 g to­tal)

4 tsp Di­jon mus­tard

1 tbsp chopped fresh sage

4 thin slices Black For­est ham

(about 85 g to­tal)

4 slices Swiss cheese

(about 80 g to­tal)

¼ tsp pep­per

2 tsp olive oil

¼ cup dry white wine

1 cup sodium-re­duced chicken broth

1 tsp corn­starch

Brush 1 side of each cut­let with mus­tard; top with sage, ham and cheese. Start­ing at 1 short end, roll up; tie each roll se­curely with 2 pieces of butcher’s twine. (Makea­head: Cover and re­frig­er­ate for up to 24 hours.) Sprin­kle turkey rolls with half of the pep­per.

In skil­let, heat oil over medium-high heat; brown turkey rolls on all sides, about 5 min­utes. Re­move to plate.

Add scrap­ing wine up to browned­skil­let, stir­ring­bits. Add and broth and re­main­ing pep­per; re­turn turkey rolls to skil­let. Cook over medium-low heat, turn­ing oc­ca­sion­ally, un­til turkey is no longer pink in­side and in­stant-read ther­mome­ter in­serted in cen­tres reads 165°F, about 8 min­utes. Re­move turkey rolls to plat­ter; dis­card twine.

Com­bine corn­starch with ¼ cup wa­ter; stir into pan and cook un­til thick­ened, about 1 minute. Serve with turkey rolls.

PER SERV­ING: about 263 cal, 37 g pro, 10 g to­tal fat (5 g sat. fat), 3 g carb (trace di­etary fi­bre, 1 g su­gar), 94 mg chol, 504 mg sodium, 510 mg potas­sium. % RDI: 16% cal­cium, 5% iron, 5% vit A, 4% fo­late.

S low Cooker Beef and Barl ey Pot Roast

p. 68

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