Turkey Cutlet Roulade.
So what I did was, I stemmed, washed, drained the spinach
and I cooked just the spinach
by itself in boiling water, blanched it
then,
I let it drain
and I put it inside kitchen towel,
you gotta squeeze out all of the excess water.
Of course you can use frozen spinach, defrost
it's same thing, squeeze out all the excess water
and make sure you get a big family pack
for just four.
We're only making four rolls or four Turkey Cutlets.
Once the spinach is completely wrung dry
and chopped, I sauteed a little bit of shallot and garlic
and a touch of olive oil, I added the spinach.
I cooled that I seasoned it with nutmeg, salt and pepper
that's all.
And I added a little tiny splash of lemon juice.
So now when it comes to the cutlets
you can put them together
and layer them and hit it with a mallet between plastic
so that you're building a large cutlet.
If you hand cut them it'll be easy to make a cutlet
that is this size.
If you're using store bot you may have to kind of
make a Frankenstein big cutlet, okay
but you want four,
four rectangles
about the shape and size
of turkey breast meat, evenly pounded
about in between an eighth and a quarter of an inch.
I seasoned it with salt and pepper.
And now we're going to fill it
with that cooked down spinach shallot garlic,
oh I sprinkled in a touch of breadcrumbs too
when it was cold
when it was nice and cool, add a little sprinkle
of bread crumb to soak up any excess liquid.
See what I'm doing here I'm working an inch
from all the edges on our, rectangular pieces.
And now we're going to top
the turkey cutlets basically,
with a little sharp cheddar
and a little blue cheese, I used smoked blue cheese.
We're gonna top that
with fresh sage, toasted finely chopped walnut.
We're gonna fold in the edges
and then you gotta take this kind of slow guys.
And then you roll
the stuffing inside of the meat,
Okay, and then I kinda set it with my hand
and very carefully transfer it
to a baking dish or a casserole.
Olive oil non aerosol spray, bales,
thyme, salt and pepper.
Into the oven 15 covered 15 un.
We're gonna make a sauce
to put our roulades in
when we serve them.
So one bag 12 ounces of fresh cranberries.
And this is how we made our mulled wine,
we put a whole bottle of wine in the pot
with lemon, cinnamon, bay,
a few cloves on a big orange peel,
some juniper and some black pepper.
For this cranberry sauce thing, you only need
about a half a bottle, cup and a half to two cups.
Okay.
And if you like a sweeter sauce,
you can add a little brown sugar to this.
So I'm just gonna let this cook down.
I was trying to make a pretty puddle
in the middle of the plate
of this warm loose cranberry and mulled wine sauce see that.
Now these are the rolls,
the turkey cutlets roulades
and I just got them out of the oven a few minutes ago
and let them settle so we could slice them a little easier.
And now I'm just spooning.
I added a touch of broth to the bottom of the dish
when I put the rolls in, seam side down as you can see.
Take these out now
and cut the little rolls
into four or five pieces
and then kind of set them
on the side a bit so folks can see what's in there,
that's our spinach and shallots
and garlic and cheeses and nuts.