Monday, November 28, 2011

Our Thanksgiving Weekend

How was your Turkey Day?  Sadly ours didn't go as planned.  We were so excited for my mom and sister to come out for a visit, but my mom had an unexpected surgery so they couldn't make it.   
We made the best of being in DC and cooked Thanksgiving for 2 on Wednesday night.  I made Turkey Roulade (recipe below), cranberry chutney, green bean casserole, fig and prosciutto stuffing, and potato gratin. 

We paired everything with Virginia wine.  

We spent Thanksgiving day with our friends and enjoyed great company and lots of eating.  Friday we took it easy and had dinner at Cork.  

Saturday we went to Harpers Ferry for a hike.  

Yesterday we got our tree up and decorated.  

 It was so relaxing to be at home!  Hope you had a lovely holiday.

Turkey Roulade

2 turkey cutlets (boneless, skinless)
2 thin slices of prosciutto
2 slices of provolone cheese
Julienned Sun dried tomatoes
Panko bread crumbs
Toasted Pecans
Egg Wash
Salt and Pepper

Season turkey with salt and pepper.  Put the turkey in the center of 2 pieces of plastic wrap and pound the turkey thin.  Make sure both of the thin parts are connecting together.  Gently pound to even out the turkey.  When it is even, add prosciutto, provolone cheese, pesto, and sun dried tomatoes.  Put the cheese in first so that the cheese will melt and connect everything.  Next put the prosciutto.  Then add the sun-dried tomatoes last.  Then roll and make sure the plastic doesn’t get caught.  Aluminum foil helps to roll.  Tighten the sides.  Cut the edges of the aluminum.  Then freeze it slightly. 

Preheat oven to 350 degrees.   

After the turkey is frozen, remove plastic and foil.  Mix Panko breadcrumbs, toasted pecans, salt and cumin into the food processor.  Set up a station with a tray of flour, a tray of egg wash, and a tray of the breadcrumb mixture.  Make sure they are big enough to fit the roll.  Dredge the roulade in the flour.  *The flour gets rid of the moisture on the chicken so the breadcrumbs won’t fall off.  Then cover the roulade in egg wash.  Next roll it in the breadcrumbs.   

Set your deep fryer to 350 degrees and fry until you have a little coloration.   
*You can also put some oil in the bottom of a pot and roll it in the oil if you don’t have a deep fryer.   

When it is finished, put in on a cooling rack on top of a baking sheet and cook until the internal temperature is 165 degrees.  (About 20-30 minutes)


1/2 cup Marsala wine
1 cup heavy cream
1/4 teaspoon garlic, minced
1/4 teaspoon shallots, minced
Salt and pepper
Olive oil

Heat a sauce pan with olive oil.  Add garlic and shallots to soften.  De-glaze with wine.  Add cream, simmer and reduce.  Adjust seasoning with salt and pepper.  Thicken with a little corn starch if needed. Remove from the stove. 

Check the turkey temperature and slice it with a serrated knife.  Line up the rings on your plate and top with the sauce on the side.

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