mia cucina italiana

MEDITERRANEAN TURKEY ROULADES
Serves 6

For stuffing:
1 lb Italian bulk sausage
1 yellow onion
4 cloves garlic
1-1/2 jars sundried tomatoes in oil
1/2 jar roasted red peppers
chopped fresh parsley

For roulades:
2 boneless turkey breast, skin on
salt
1 cup grated Parmesan cheese, divided
fontina cheese, sliced in thin strips
1 lemon
1 yellow onion
4 celery ribs
Spanish paprika

1. Cook stuffing: Brown sausage in large skillet. Remove and set aside. Add onion and garlic, saute on medium-low heat about 3 minutes or until translucent. Add sundried tomatoes and roasted red peppers to pan and saute on medium-low heat to combine flavors, about 5 minutes. Place mixture in food processor and pulse to a small chop. Add mixture back into skillet along with sausage. Add parsley and heat mixture through, about 5 more minutes.

2. Prepare turkey breasts: Butterfly breast, unfold and sprinkle cut side with salt and 1/2 cup grated Parmesan, then spread on half of the sausage mixture. Top with fontina cheese slices. Roll lengthwise and secure with 12” sections of kitchen twine, using about 3-4 pieces around the roll, and one longer section crosswise. Repeat with the other breast.

3. Prepare the roasting pan: Add lemon and onion wedges and celery ribs to the bottom of a roasting pan and place the two turkey rolls skin side up on top of the vegetables. Sprinkle turkey rolls with salt and paprika.

4. Bake at 425 for about 1 hour, or until internal temperature at the meatiest portion of the turkey reads 160 with an instant-read thermometer. Let rest 10 minutes before slicing. Be sure to use the drippings at the bottom of the roasting pan as a sauce!