A Little Bit of a Big Bird
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Turkey Almondine Roll-Ups
Fluffy white rice
Sliced oranges on leaf lettuce
Warm apple pie with sharp Cheddar cheese
Turkey used to be a once-a-year treat, but that was a long time ago. Over the years we have discovered how versatile, healthful and quick to prepare it can be.
This is because turkey is now sold in cuts like other meat, not just as whole birds. For our recipe we used turkey breast slices, but if they are not available in your market, buy boneless turkey breast halves and cut them into 1/4-inch-thick slices.
Lightly pound the fillets, which will make them tender and easy to roll. Season and then spread with a little Dijon mustard. The bread crumbs provide both flavor and added crunch. After sprinkling the crumbs evenly over each fillet, top with asparagus spears and roll up.
The sauce is a simple mustard cream made in the skillet after the turkey is removed. Rice is a great accompaniment. Orange slices, topped with a light vinaigrette, provide a tangy accent to the meal.
The perfect dessert? At this time of year, definitely warm apple pie; try it with a thin slice of sharp Cheddar cheese.
Staples
3 tablespoons butter
2 cloves garlic
1/2 cup fresh bread crumbs
Flour
Shopping
4 turkey breast slices
1 small package almonds
1 bunch fresh basil
1 (14 1/2-ounce) can clear chicken broth
1 small bottle white wine
1/2 pint whipping cream
1 jar Dijon mustard
1 bunch asparagus
Optional Side-Dish Shopping
Oranges
Leaf lettuce
Apple pie
Sharp Cheddar cheese
TURKEY ALMONDINE ROLL-UPS
4 turkey breast slices, cut 1/4-inch thick
Salt, pepper
Dijon mustard
3 tablespoons slivered almonds
1 clove garlic
1 sprig fresh basil
3 tablespoons butter
1/2 cup fresh bread crumbs
8 asparagus spears
Flour
1 cup chicken broth
1/2 cup dry white wine
1/2 cup whipping cream
Pound turkey breast slices to flatten. Season to taste with salt and pepper. Spread about 1 teaspoon mustard evenly over 1 side of each turkey slice.
Toast almonds until light brown and chop. Mince 1 clove garlic and basil leaves.
Melt 1 tablespoon butter in skillet over medium heat. Add garlic, basil, 2 tablespoons almonds and bread crumbs. Saute lightly. Divide crumbs onto turkey slices.
Place 2 asparagus spears and 1 of turkey slice. Roll up and secure with wood pick. Dredge in flour. Shake to remove excess flour.
Melt remaining 2 tablespoons butter in clean skillet over medium heat. Add turkey rolls, seam side down, and saute until golden on all sides. Stir in chicken broth, white wine, whipping cream and 1 tablespoon Dijon mustard.
Simmer, loosely covered, until tender, 15 to 20 minutes. Remove turkey rolls from skillet and keep warm. Reduce sauce to desired consistency, stirring frequently. Pour over turkey rolls. Sprinkle with remaining almonds. Makes 4 servings.