I went to the store last week to get some things for dinner and I noticed a package of turkey “chops” which looked like thin boneless pork chops. I like cooking with turkey because it’s so lean but it’s a reprieve from eating chicken constantly.
After some thinking, I decided that I would make some sort of individual stuffed turkey chops — or rouladini as I call them since they are mini roulades and hey, if Rachael Ray can make up cutesy names for her recipes, so can I!
I chose to toss some toasted almonds and cranberries into my stuffing, but the great thing about stuffing is that you can put just about anything in the pan with some chicken broth and toasted bread and make it your own recipe.
I think this would also work well with pounded boneless porkchops or even pounded out chicken breasts (if you must go the boring route.)
Stuffed Turkey Rouladinis
4, 4 oz. turkey “chops”, boneless pork chops, or chicken breast fillets
1/4 cup sliced almonds
1/4 cup dried cranberries, roughly chopped
1/2 cup onion, roughly diced small
1/2 cup carrot, roughly diced small
2 tsp. olive oil
1/2 tsp. dried sage
1/2 tsp. dried thyme
1/2 tsp. dried oregeno
salt
pepper
2 slices bread, toasted (whatever you got on hand) and cut into 1/2 cubes
1/2 cup chicken broth
4 tbsp. goat cheese
1 tsp. butter
Preheat the oven to 400.
Pound your turkey, pork, or chicken breast into thin rounds (about 1/4 to 1/2 inch thick). Season each side with a pinch of salt and several grinds of black pepper. Set aside.
Heat a medium frying pan and add the sliced almonds. Stir occassionaly until the almonds start to get lightly brown and toasted. Set aside.
Put the frying pan back on the heat and add 1 tsp. of olive oil. Add the onions and saute them over medium high heat until they get translucent and lightly browned about 2 minutes. Add the carrot and cook for another 2 minutes. Add a pinch of salt, several grinds of black pepper, sage, thyme and oregeno.
Add the toasted bread, almonds, and dried cranberries. Stir to combine. Add as much chicken broth as needed to so the bread soaks up the water, but does not make the mixture soupy. Stir the stuffing until all of the broth has been soaked up and the ingredients are well mixed together. Remove stuffing from the pan (and give it a quick cleaning — you’ll use it again in a minute!)
To stuff, spread one tablespoon of goat cheese in a line in the center of the round of turkey (pork or chicken). Take about 1/4 of the stuffing mixture and spread it over the goat cheese. Then roll into a tight cylander so there’s a seam at the bottom and none of the stuffing is leaking out of the bottom.
Heat your pan and add the butter and the last tsp. of olive oil. When the butter melts, put the rouladinis into the pan seam side down. This will help seal the seam and make it easier to flip.
Brown the bottom of the rouladini for about two minutes or until golden brown. Using tongs, flip over and cook for another 2 minutes.
Move the pan into the oven for another 8 – 10 minutes or until the meat is cooked through. This shouldn’t take too long since it’s pretty thin and your oven is at 400 (right?!)
Serve with veggies and mashed potatoes and this meal becomes a thanksgiving dinner you can have any night of the week!
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