Turkey Rolls and Smashed Potatoes

Turkey Roll and Smashed Potatoes are the perfect menu items for company. Like all the Sticky Kitchen recipes these can be prepared ahead of time so there is time for visiting when your company arrives.  This meal is great served with a green salad or other green vegetable.

Turkey Rolls
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Turkey Rolls present well and are actually easy to make. I originally tried a recipe from Fine Cooking and then I took out so many steps (brining, bacon wrapping and browning) that I had to call them "Rolls" instead of "Roulades." In the end the turkey rolls are so much easier and taste superior. This recipe makes two rolls so it is easy to make with a friend or make two and freeze one or bake them both with company. The mushroom and shallot sauce is optional but worth the effort.
Turkey Rolls
Print Recipe
Turkey Rolls present well and are actually easy to make. I originally tried a recipe from Fine Cooking and then I took out so many steps (brining, bacon wrapping and browning) that I had to call them "Rolls" instead of "Roulades." In the end the turkey rolls are so much easier and taste superior. This recipe makes two rolls so it is easy to make with a friend or make two and freeze one or bake them both with company. The mushroom and shallot sauce is optional but worth the effort.
Ingredients
Sauce Ingredients - Optional:
Instructions
  1. In a medium bowl combine the breadcrumbs, garlic, sage (3 T) and cheese.
  2. Place each breast between two large pieces of plastic wrap and using a meat mallet or rolling pin pound each to a 20 x 25 cm rectangle that is about 1 1/2 cm thick - about the size of a letter sheet of paper.
  3. Remove top piece of plastic and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  4. Lay out the prosciutto slices overlapping slightly on a cutting board to the approximate size of the turkey roll. The width of the slices should be the length of the turkey roll.
  5. Sprinkle breadcrumb mixture over the 2 cutlets. Begin with one roll start at the longer side and roll the turkey up as tightly as possible using the plastic wrap to hold it together if needed.
  6. Set the roll in the centre of the prosciutto perpendicular to the slices and pull the prosciutto up and around the roll. If the slices do not wrap all around the roll then lay one piece across the bottom of your roll.
  7. Repeat process with the second turkey roll. Cover rolls and refrigerate until ready to bake.
  8. Optional sauce can be started ahead of time or made when the turkey is resting. Heat a 10 inch frying pan over medium high heat and add butter (and any pan drippings). Cook your mushrooms and shallots until golden brown stirring occasionally. Add sage leaves and broth a bit at a time until you have the consistency of a sauce. Season with salt and pepper. Set aside until turkey is ready.
  9. Preheat oven to 425 degrees. Transfer the turkey roll to a baking pan and roast until the meat registers 165 degrees approximately 50 minutes. Transfer the roll to a cutting board and tent with foil for at least 10 minutes before slicing and serving.
  10. Add any pan drippings to your sauce. Slice the turkey across and serve with smashed potatoes and sauce.
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Parmesan Chive Smashed Potatoes
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Try this twist on a roasted potato with a recipe from Ina Garten "Parmesan Chive Smashed Potatoes." Boil them ahead of time, smash them on a tray and they are ready to bake in the oven just before dinner. Double this recipe if you are making for company.
Parmesan Chive Smashed Potatoes
Print Recipe
Try this twist on a roasted potato with a recipe from Ina Garten "Parmesan Chive Smashed Potatoes." Boil them ahead of time, smash them on a tray and they are ready to bake in the oven just before dinner. Double this recipe if you are making for company.
Instructions
  1. Place potatoes and 1 tablespoon of salt in a large pot and add enough cold water to cover the potatoes. Bring to a boil over high heat and reduce to a simmer for 15-20 minutes until potatoes can be easily pierced with a fork.
  2. Drain the potatoes in a colander and spread on a baking sheet to cool.
  3. With the bottom of a metal measuring cup press into each potato until it is slightly less than 1 cm thick. Drizzle olive oil over and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper.
  4. 30 minutes before dinner roast the potatoes in the oven with the turkey roll at 425 degrees or convection at 400 degrees for approximately 25 mintues. Remove from the oven and sprinkle with parmesan cheese and roast until melted another 2-3 minutes. Sprinkle with chives and serve.
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Sticky Tips

  • Bake the turkey for 30 minutes then add your potatoes to the oven.  To get additional browning you can switch to convection bake at this point just remember to keep an eye on the potatoes.

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