Turkey Rolls Stuffed with Pimiento and Feta
Total time: 40 minutes
Turkey is a rather bland meat, lending itself very well to be stuffed with bright flavors. If you can't get thin turkey cutlets, you could use veal cutlets or chicken breasts, pounded thin.
- 2 - 3 turkey cutlets, thin, 10oz (300gr) total weight
- 2 slices prosciutto
- 3oz (90gr), net weight, pimiento, cut into strips substitute roasted red pepper
- 1.5oz (45gr) feta cheese
- handful fresh marjoram leaves substitute 1 tsp dried
- 2 tbs snipped garlic or regular chives substitute 1 tbs dried
- 1 tbs olive oil
- 1/3 cup (3oz, 90ml) chicken stock
- 1/3 cup (3oz, 90ml) white wine
- 1/3 cup (3oz, 90gr) Greek yogurt
- 2 tsp cornstarch dissolved in 1 tbs water
- Lay turkey cutlets flat, pounding to thin or even out if needed.
- Lay Prosciutto on turkey.
- Lay pimiento strips on Prosciutto, spreading evenly.
- Crumble feta cheese and sprinkle on pimientos.
- Top with herbs.
- Starting from one narrow end, roll up and tie securely with kitchen string.
- Heat oil in medium skillet.
- Add rolls and brown well on all sides.
- Add wine, stock, cover and simmer for 20 minutes.
- Remove rolls and keep warm.
- Increase heat under skillet and add cornstarch mixture, stirring until thickened.
- Stir in yogurt and remove from heat.
- Remove string from rolls, cut each in half (looks nicer), spoon a bit of sauce over and serve.