© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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2 teaspoons clear cooking oil, such as canola oil
¼ cup finely chopped onion
1 clove garlic, minced
½ cup dried mission figs, stemmed and finely snipped
1 cup ¼-inch cubes dark wheat bread, crust removed
¼ teaspoon ground marjoram
salt and freshly ground black pepper
1 cup apple juice, PLUS
2 tablespoons apple juice, divided
4 turkey breast cutlets
4 thin slices prosciutto ham
1 tablespoon balsamic vinegar
Preheat oven to 350°F, and grease a 9 by 13-inch baking dish.
Heat a large heavy skillet over medium, and add oil. When oil is hot, add onion and garlic. Cook about 5 minutes until softened. Stir in figs, bread cubes, marjoram, salt, pepper and enough apple juice to moisten (1 to 2 tablespoons); set aside.
Put turkey cutlets between 2 sheets of parchment paper. Using a meat mallet, pound cutlets until they are an even ¼-inch thickness.
Lay a piece of prosciutto ham over each turkey cutlet, spread a quarter of the stuffing onto each piece of ham, then press stuffing evenly onto ham with your fingers. Starting at a short end, roll each turkey cutlet up into a roll and secure with a toothpick.
Place turkey rolls seam side down into baking dish. Pour ½ cup apple juice into the baking dish and cover with foil. Bake 20 to 25 minutes. Remove from oven and let rest, loosely covered for 15 minutes.
Meanwhile, measure drippings and add enough additional apple juice to make 1 cup. Pour into a saucepan along with balsamic vinegar. Bring to a boil and cook over medium high until thickened to an almost syrupy consistency; set aside.
To serve, remove toothpicks from turkey. Using a very sharp serrated knife, slice each turkey roll crosswise on the diagonal into ¼-inch thick slices.
Arrange turkey slices on serving plates and drizzle with syrup.