Turkey and Ham Roulades

By á-11192

Ingredients

• Sauce:
• Boneless turkey tenderloin
• Salt and freshly ground black pepper
• 3 slices Pannonia Ham or Applewood Smoked Ham
• Comte Cheese
• 1-Cup Panko Breadcrumbs
• 1/4 tsp. each of parsley, thyme, and chives
• 1/4 cup chicken stock
• Olive Oil
• Kitchen twine
• 1 Tbsp. Olive Oil
• 1/4 cup minced shallots
• 1/2 cup white wine
• 1/4 tsp. – 1/2 tsp. thyme
• 2 cups chicken stock, plus more if needed
• 1 Tbsp. unsalted butter, softened
• 1 Tbsp. flour
• Salt and ground pepper

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

1. Preheat the oven to 350 degrees and have ready a roasting pan fitted with a rack.
2. Between pieces of plastic wrap, pound the turkey to ½ inch thick. Remove the top piece of plastic wrap.
3. Season the turkey with salt and pepper.
4. Cover the turkey with slices of ham, followed by the cheese.
5. In a bowl, combine the breadcrumbs and herbs with enough stock to make them very moist, but not wet. Spread the mixture in an even layer over the cheese.
6. Roll up the breast and secure with kitchen twine.
7. Heat the olive oil in sauté pan and sear the turkey until browned on all sides.
8. Transfer to the prepared roasting pan and roast in the oven until the internal temperature reaches 160 to 165 degrees, about 30 to 45 minutes.
9. Remove from the oven and let rest 15 to 20 minutes before slicing.

*Sauce:*
1. Heat the olive oil over medium heat and add the shallots. Cook for several minutes until soft.
2. Add the wine and thyme let simmer until almost dry. Add the chicken stock and simmer for about 5 minutes.
3. Combine the butter and flour and whisk about half of the mixture into the sauce. Let simmer for 1 minute. If too thin add a bit more of the butter/flour mixture and simmer for an additional minute. If the sauce becomes too thick, add more stock to adjust.
4. Season with salt and pepper as needed