HAM AND CHEESE TURKEY ROLLS
Hands-on time: 30 minutes Total time: 30 minutes Makes: 4 servings
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.
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