Turkey Roulades with Prosciutto and Sage in Cranberry–Red Wine Sauce
- 1½ cups (6 ounces) dried cranberries
- ½ cup hearty red wine, such as Chianti or Zinfandel
- 3 ounces sliced prosciutto, cut into pieces (about 1 × 2 inches) to fit each cutlet
- 8 turkey breast cutlets (about 2 pounds)
- 4 teaspoons chopped fresh sage
- Wooden toothpicks, to secure roulades
- 1 tablespoon vegetable oil
- Salt and freshly ground black pepper
- 3 tablespoons unsalted butter
- 2 tablespoons finely chopped shallots
- ¾ cup Homemade Turkey Stock 101
- 2 tablespoon balsamic vinegar
- 1 teaspoon light brown sugar
- 1/8 teaspoon crushed hot red pepper flakes
Instructions:
You can prepare this spin on Italian saltimbocca, usually made with veal cutlets.
- Place the cranberries in a wire sieve and rinse well under hot water to remove excess sugar. Drain well, place in a small bowl, and add the wine. Let stand for 1 hour. (Or cover with plastic wrap, microwave on High for 1 minute, carefully uncover, and let stand for 10 minutes.)
- Place a piece of prosciutto on each cutlet and sprinkle with ½ teaspoon fresh sage. Roll up each cutlet into a cylinder and secure with a wooden toothpick. Place the roulades on a wax paper–lined plate and cover with plastic wrap. (The turkey cutlets can be prepared up to 8 hours ahead, covered, and refrigerated.)
- In a 12-inch nonstick skillet, heat the oil over medium heat until very hot but not smoking. Season the roulades with ¼ teaspoon salt and ¼ teaspoon pepper. Add the roulades and cook, turning once, until lightly browned on both sides, about 4 minutes. Reduce the heat to mediumlow. Cook gently until the roulades are cooked through and show no sign of pink when pierced in the center with the tip of a sharp knife, about 8 minutes. Transfer to a warmed serving platter and tent with aluminum foil to keep warm while making the sauce.
- Return the skillet to medium heat. Add and melt 1 tablespoon of the butter. Add the shallots and cook, stirring often, until softened, about 1 minute. Add the cranberries with their wine, the stock, balsamic vinegar, brown sugar, and hot red pepper flakes. Bring to a boil over high heat and cook until the liquid reduces by half, about 3 minutes. Remove from the heat and whisk in the remaining butter, 1 tablespoon at a time. Season with salt.
- Remove the toothpicks. Serve the roulades immediately, spooning the sauce over each serving.