Filed Under: Christmas 2012, Dinner, Food, Meat, More than 30 Minutes, Recipes

Pear & Wild Rice Stuffed Turkey Roll-Ups

These individual servings of turkey and stuffing eliminate all the muss and fuss of cooking and carving a big bird, without sacrificing that holiday-meal flavour.

December 13th, 2012

Recipe by LeeAnne Wright

Tip: Roll-ups can be assembled the day before; wrap individually with plastic wrap and refrigerate. How to cook wild rice: Bring 1/2 cup wild rice and 2 cups water to a boil. Reduce temperature, cover and boil gently for 25 minutes. Drain any remaining water. Keep pot covered and let sit (off heat) for 30 minutes. Makes approximately 2 cups.
Servings
Makes 8 servings
Prep Time
Prep time: 25 minutes, Prep to table time: 55 minutes
Ingredients
  • 3 cups bread cubes (1-centimetre), cut from a rustic loaf
  • 3 tbsp butter
  • 1 stalk celery, finely chopped
  • 4 green onions, finely chopped
  • 1 pear with peel, cored and diced
  • 1 tsp mined garlic
  • 2 tbsp chopped fresh parsley (or 1 tsp dried, crumbled)
  • 2 cups cooked wild rice
  • 2 eggs, whisked
  • 1/2 cup canned condensed chicken broth (reserve remaining for cranberry sauce)
  • 8 pieces turkey scaloppine (about 115 g each)
  • 8 slices prosciutto (30 g each)
Directions
  1. Preheat oven to 275ºF.

  2. 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.

  3. 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.

  4. 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.

Nutrients Per Serving

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.

Pear & Wild Rice Stuffed Turkey Roll-Ups
Photography by Maya Visnyei
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