Mediterranean Turkey Roll-ups

Name: Mediterranean Turkey Roll-ups
Yield: 8
Cuisine: Mediterranean
Ingredients: ¼ cup chopped dehydrated sundried tomatoes; 1 ½ cups reduced-sodium chicken broth, divided; 1 (10-ounce) package frozen spinach, thawed and squeezed dry; 6 ounces Cabot Lite50 Sharp Cheddar, grated (about 1 ½ cups); ½ cup pine nuts (pignoli); ¼ teaspoon dried oregano; King Arthur Unbleached All-Purpose Flour, for dredging; 2 tablespoons olive oil; 2 cloves garlic, minced; ½ cup fresh or bottled lemon juice; ¼ cup white wine; 2 tablespoons capers; ½ teaspoon dried rosemary, crushed; 8 turkey cutlets, pounded thin

Servings

8

These turkey roll-ups make the most amazing appetizers to include in your Thanksgiving recipe ensemble and are also extremely satisfying as a snack. Be sure to bookmark this recipe around Thanksgiving too, as it’s a fantastic way to use up any leftover turkey. These turkey and cheese roll-ups will be devoured by both kids and adults alike. Make these and then share the recipe with family and friends on Facebook, Pinterest, Twitter or Instagram.

To make 8 servings of these Mediterranean turkey roll-ups, soak sun-dried tomatoes in ½ cup of reduced-sodium chicken broth for 10 minutes or until softened.

Combine the tomatoes and soaking broth in a bowl with spinach, grated Cabot Lite50 Sharp Cheddar cheese, pine nuts and dried oregano.

Lay turkey cutlets on a work surface. Place a scant ½ cup of spinach mixture in the center of each cutlet. Tightly roll cutlets up around filling and secure with toothpicks. Place some flour in a shallow dish and roll each cutlet in flour until well coated.

Set a large nonstick skillet over medium-high heat. Add olive oil and minced garlic. When oil is hot, add cutlets and cook, turning, until browned on all sides. Transfer to paper towels to drain.

Add the remaining 1 cup of chicken broth, lemon juice, white wine, capers and dried rosemary to the skillet. Increase heat to high and cook until liquid is reduced by half, about 3 to 5 minutes.

Return cutlets to skillet, reduce heat and simmer for 5 to 6 minutes longer, turning occasionally or until heated through. Remove toothpicks from cutlets and serve with sauce over barley, brown rice or whole-wheat or spinach linguine.

For a delicious meatless appetizer recipe, give these Toasty Mediterranean Cheddar Spirals a try. Cabot is a cooperative of over 800 farm families. We work hard to produce our award-winning dairy products. We’d love to hear your feedback on this turkey roll-up recipe so, if you have a chance, please rate and review it.

Ingredients

¼ cup chopped dehydrated sundried tomatoes
1 ½ cups reduced-sodium chicken broth, divided
1 (10-ounce) package frozen spinach, thawed and squeezed dry
6 ounces Cabot Lite50 Sharp Cheddar, grated (about 1 ½ cups)
½ cup pine nuts (pignoli)
¼ teaspoon dried oregano
King Arthur Unbleached All-Purpose Flour, for dredging
2 tablespoons olive oil
2 cloves garlic, minced
½ cup fresh or bottled lemon juice
¼ cup white wine
2 tablespoons capers
½ teaspoon dried rosemary, crushed
8 turkey cutlets, pounded thin

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Directions

SOAK sundried tomatoes in ½ cup of chicken broth for 10 minutes or until softened.
COMBINE tomatoes and soaking broth in bowl with spinach, cheese, pine nuts and oregano.
LAY turkey cutlets on work surface. Place scant ½ cup of spinach mixture in center of each cutlet. Roll cutlets tightly up around filling and secure with toothpicks.
PLACE some flour in shallow dish and roll each cutlet in flour until well coated.
SET large nonstick skillet over medium-high heat; add oil and garlic. When oil is hot, add cutlets and cook, turning, until browned on all sides. Transfer to paper towels to drain.
ADD remaining 1 cup chicken broth, lemon juice, white wine, capers and rosemary to skillet. Increase heat to high and cook until liquid is reduced by half, 3 to 5 minutes.
RETURN cutlets to skillet, reduce heat, and simmer for 5 to 6 minutes longer, turning occasionally, or until heated through. Remove toothpicks from cutlets and serve with sauce over barley, brown rice or whole-wheat or spinach linguine.