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4 Slices turkey breast meat *
Stuffing 2 ts To 3 ts flour
1 tb Butter
1/4 c Dry Madeira or Marsala
3/4 c Chicken broth
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1 tb Butter
Large shallot, minced Clove garlic, minced 1/4 lb Mild pork
sausage/grnd pork
1/4 ts Crushed, dry sage
1/4 ts Crushed, dry red pepper flks
1/4 ts Crushed, dry thyme
2 x Slices day-old bread
Salt, pepper to taste * about 1/3 to 1/2 inch thich (about 12
ounces) Place turkey slices between 2 sheets wax paper and pound to
1/4 to 1/6-inch thickness.
Working with 1 turkey slice at a time,
mound 1/4 stuffing into center of each slice and roll up, or if not
possible, bring ends of slice to center.
Close turkey slices with
wood picks.
Place flour on plate.
Lightly dust turkey rolls with
flour.
Melt butter in large skillet.
Add turkey rolls, open ends up
and brown turkey on all sides, about 5 minutes (some stuffing may
spill out).
Remove turkey from skillet.
Add Madeira and cook over
medium heat, scraping up browned pieces from skillet.
Add chicken
broth.
Return turkey rolls to pan.
Cover skillet and cook over low
heat until turkey is cooked through, 7 to 10 minutes.
Serve turkey
with gravy and any stuffing in skillet.
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STUFFING: Heat butter in large skillet.
Add shallot and garlic and
saute over low heat until tender, about 5 minutes.
Add sausage,
breaking up with fork, and cook until browned.
Do not drain fat.
Add sage, red pepper flakes, and thyme.
Crumble bread and add to
mixture.
Cook over low heat 5 minutes to blend flavors.
Season to
taste with salt and pepper.
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