December 13th, 2012
Recipe by LeeAnne Wright
Preheat oven to 275ºF.
Place bread on a shallow baking pan and toast in oven, shaking pan occasionally, for 10 minutes or until golden brown and crisp. Transfer bread to a large bowl and increase oven temperature to 375ºF.
Melt butter in a skillet over medium heat. Sauté celery, green onion, pear and garlic in skillet until softened but not browned, about 5 minutes. Add mixture to bowl with bread and let cool slightly. Stir in parsley, rice, eggs and condensed broth. Season with salt and pepper to taste and toss until well combined.
Gently pound any thicker areas of the turkey scaloppine to about 1/2-centimetre thickness. A) Lay out prosciutto slices; place turkey on top, lining up the top edges. B) Spoon about 1/2 cup of stuffing on top of each piece of turkey; press to compact. C) Roll tightly to enclose stuffing; secure top seam, openings at both ends and any holes with toothpicks. Arrange stuffed turkey on a parchment-lined sheet pan and bake for 30 minutes.
334 calories, 11 g fat, 19 mg calcium, 805 mg sodium, 11 g carbohydrates, 2 g fibre, 42 g protein. Excellent source of vitamin K; source of vitamins C and D, iron and fibre.