Fried Turkey Roll Ups Stuffed With Sun Dried Tomatoes and Cheese
Fried Turkey Roll Ups Stuffed With Sun Dried Tomatoes and Cheese
30 Min
Prep Time
40 Min
Cook Time
5-7
Servings
Medium
Difficulty
For a lot of us, turkey season is either already underway or just about to be so. The old standby method for cooking a wild turkey breast is to cut it into strips and fry it up like chicken. And fried turkey breast is awesome, no doubt about it. But there are ways to make it even better.
This recipe takes a bit of an Italian direction with sun dried tomatoes and fresh mozzarella cheese wrapped up inside a roll of wild turkey and thinly shaved smoked ham. If you want to go all out on the Italian angle, substitute a paper thin slice of prosciutto for the ham.
The sun dried tomatoes can be packed in oil or the completely dried version that you have soaked in warm water for 30 minutes or so to soften. If you have a local cheese shop, try to find a really fresh, whole milk mozzarella, the flavor difference is worth it.
Use a flat meat mallet to pound the breast cutlets thin, a quarter inch or less if possible. A handy trick to keep down mess is to use a one gallon zip-style bag, sliced down one side, to contain the turkey breast while you pound it flat. The plastic prevents little bits of turkey meat and juice from flying about the kitchen.
Ingredients
One side of a mature gobbler breast or both halves of a jake breast
1 pound of thinly sliced smoked ham or prosciutto
1 pound of fresh mozzarella
3 ounces of sun dried tomatoes, soaked in a cup of warm water, or one 6 ounce jar of sun dried tomatoes packed in oil
Italian seasoning
Garlic powder
Kosher salt
Italian seasoned flour (mix the following)
1 cup all-purpose flour
1 tablespoon Italian seasoning
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon cayenne pepper
Cooking Instructions
Begin by cutting the breast, across the grain, into ¾ inch cutlets. Pound each cutlet flat with a smooth meat mallet.
Roll the turkey breast and pin everything in place with two or three toothpicks. Dust the turkey rolls in the seasoned flour.
Fry the rolls in batches so as not to overcrowd the pan. Fry each batch for 10 to 15 minutes, turning the rolls often for even browning. Hold the finished rolls in a warm oven until you have fried all of the rolls.
