Turkey and Trimming Pinwheels
Turkey and Trimming Pinwheels
Try this quick and easy turkey tortilla recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 15 minutes
  • Cooking Time 35 minutes
  • Yield 4 servings
  • 2 tablespoons olive oil
  • 1 cup finely diced onion
  • ⅔ cup finely diced celery
  • 2 teaspoons chopped fresh sage
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1½ cups dry breadcrumbs
  • 6 tablespoons chicken stock
  • ⅓ cup coarsely chopped dried cranberries
  • 454 grams turkey scallopini (about 4 portions)
  • 4 to 6 rosemary stems, cut into 2-inch lengths
  1. In a large sauté pan, heat oil for 1 minute, then add onion and celery and cook, stirring often, until onions are translucent, about 5 minutes
  2. Sir in sage, thyme, salt and pepper and cook 1 minute more. Remove from heat and cool slightly. Stir in breadcrumbs, 4 tablespoonsp chicken stock and cranberries to combine. Mixture should hold together when squeezed - add more chicken stock to moisten, if needed
  3. Preheat oven to 350°F. Lay out a sheet of aluminum foil just slightly larger than a portion of turkey scallopini. Lay a sheet of parchment paper over foil
  4. Place a portion of turkey scallopini on parchment and spread or press a thin layer of breadcrumb mixture over scallopini
  5. Roll up scallopini and wrap with parchment/foil layer, twisting ends to secure. Place on a baking tray and repeat with remaining scallopini portions
  6. Bake scallopini for 25 minutes, until an internal temperature of 180°F is reached. Cool scallopinis to room temperature, then chill until ready to serve
  7. To serve, unwrap scallopinis and slice on the bias into 1/2-inch slices. Remove half of leaves from each 2-inch rosemary stem and insert into slice of turkey
  8. Pinwheels can be served cold or warmed for 8 minutes in a 350°F oven
  9. Delicious served with a maple, honey or cranberry mustard

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