Sausage Stuffed Turkey Rollatini

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Buddy Valastro - Cake Boss
Nutrition per serving    (USDA % daily values)


Thanks so much Jay! I think I'd rather ask a butcher though.
fada5ad63621   •  17 Nov   •  Report
the butterfly answer was for Chribbs question, you should also receive another answer in refrence to your question that I hope helps, check good luck with it
Jay Mantie   •  17 Nov   •  Report
“I know how to butterfly a turkey. What I am looking for is the preparation of the 'Sausage Stuffed Turkey Rollatini' recipe.”
deeee44ba489   •  17 Nov   •  Report
for preperation check
Jay Mantie   •  17 Nov   •  Report
This is what I found - When you butterfly your bird you're essentially flattening it so it cooks faster and more evenly. You can always ask your butcher to do this, but it's easy enough to do at home. 1.Remove the turkey's neck and giblet bag from the cavity.2.Place the bird breast-side down on a large cutting board.3.Using sharp poultry shears, cut along both sides of the back bone from front to rear. Then carefully remove the turkey's back bone.4.Turn the bird over and press firmly on the breast with the heels of your hands until it cracks and flattens. Good luck with the meal!
Jay Mantie   •  17 Nov   •  Report
I tried over and over again to find out how to prepare this recipe, I was unable to find out
deeee44ba489   •  17 Nov   •  Report
how do i butterfly a turkey..will they do it for me at a store?
fada5ad63621   •  16 Nov   •  Report
Where do I friend the preparation for the ingred's??
82b234dde70e   •  16 Nov   •  Report
i like it
59c4a8327806   •  12 Jul   •  Report
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Ingredients for 6 servings

4 tablespoons extra-virgin olive oil, divided

1 cup onion, diced, divided

2 cloves garlic, finely chopped

12 ounces button mushrooms, chopped

1 pound bulk sweet Italian sausage

1/2 pound spinach

1-3 pound boneless turkey breast half with skin

1 cup breadcrumbs

2 tablespoons grated Parmigiano-Reggiano

1 large egg

2 tablespoons butter, softened

1 carrot, peeled and diced

1 rib celery, diced

3 cups + 6 tablespoons chicken stock

3 tablespoons all-purpose flour

¼ cup white wine to deglaze pan

Salt and pepper

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