| Roasted Shallots Demi-Glaze |
| 8 Medium shallots |
| 2 Tablespoons olive oil |
| 4 Cups TURKEY BROTH or low-sodium chicken stock |
| As needed cornstarch slurry |
| To taste salt and freshly ground black pepper |
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- Peel and clean shallots; cut in half. Toss shallots in olive oil and roast in a 350 degree F oven until they are soft and have a rich brown caramelized color.
- Place in a pan with the stock and boil until sauce is reduced by half. Thicken with a little cornstarch slurry.
- Transfer mixture to a blender/food processor and puree until smooth. Strain through a fine mesh strainer.
- Finish by seasoning with salt and pepper. Hold for service.
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| Prep |
| 1 Single Lobe TURKEY BREAST |
| To taste salt and freshly ground black pepper |
| 1/3 Cup Parmesan cheese, shredded |
| 1 roasted red pepper, seeded and julienned |
| 1 roasted yellow pepper, seeded and julienned |
| 1 Bunch green onions, julienned |
| As needed olive oil |
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- Trim turkey of any excess fat. Slice into 1-inch steaks and butterfly.
- Using a meat mallet and plastic wrap, gently pound turkey until it has doubled in diameter. Season turkey with the salt and pepper. Sprinkle with Parmesan cheese.
- Cover half of the cutlet with julienne peppers and green onions. Roll the turkey around the vegetables.
- Place the roulade on a piece of parchment paper and roll the parchment around the roulade, twisting it up at both ends.
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| Cook Procedure |
- In a skillet, heat olive oil over medium heat. Place the parchment wrapped roulades in the pan and brown on all sides.
- Place in the oven at 350 degrees F and continue roasting until the internal temperature is 165 degrees F. Let stand for 5 minutes before cutting.
- Slice on the bias and serve with warm Roasted Shallots Demi-Glaze.
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