Wednesday, November 30, 2011

October 25: Turkey and Sage Rolls with Cranberry Dipping Sauce

1 package (1 1/3 pounds) ground turkey breast
6 scallions, thinly sliced, then chopped
1 1/2 cups grated Swiss cheese
1 garlic clove, finely chopped
1 tablespoon poultry seasoning
1 tablespoon Worcestershire sauce
4 fresh sage leaves, chopped
   Salt and freshly ground black pepper
6 sheets frozen phyllo dough, defrosted
4 tablespoons unsalted butter, melted

1/2 cup mayonnaise
1/2 cup whole-berry cranberry sauce, such as Ocean Spray brand
   Juice of 1 lime

Bibb lettuce, to serve rolls on

Preheat the oven to 400 degrees F.

In a bowl, combine the ground turkey, scallions, Swiss cheese, garlic, poultry seasoning, Worcestershire sauce, and sage and season with salt and pepper.

Transfer the mixture to a sealable plastic bag. To turn the sealable plastic bag into a homemade pastry bag, trim 1 1/2 inches off one of the bottom corners of the plastic bag. Push the turkey mixture to the cut corner without pushing it through the hole. Reserve while you prepare the phyllo.

Arrange 1 sheet of phyllo dough with the long side closest to you on your kitchen counter, brush liberally from edge to edge with the melted butter, and season with salt and pepper. Place another sheet of phyllo on top, again brush liberally with butter, and season with salt and pepper. Repeat with the third sheet of phyllo.

Place the trimmed end of the pastry bag 1/2 inch in from the left side and 1/2 inch up from the bottom of the phyllo sheet. Squeeze half of the turkey mixture from the bag while moving along in a straight line from left to right. Roll the front edge of the phyllo sheet away from you, encasing the turkey mixture. Continue until you have completed a long roll. Tuck the ends in and then brush the entire outside of the phyllo log with more melted butter. Transfer the first log to a rimmed cookie sheet, putting the seam side down. Repeat this process to make the second log with the remaining half of the turkey mixture. Bake for 15 minutes, or until the logs feel firm to the touch.

While the phyllo-wrapped turkey is in the oven, combine all the ingredients for the dipping sauce in a bowl.

Once the turkey and sage rolls are cooked, remove from the oven and let them cool just enough to handle. Cut each roll in half, then cut each half into 3 equal pieces. Serve 3 turkey rolls per person on a bed of bibb lettuce with a small bowl or ramekin of the cranberry dipping sauce.


I changed the mayonnaise from 1 1/2 cups to 1/2 cup. Last time I made this the sauce was just to mayonnaisy. It was better with much less mayonnaise. I was using some old phyllo dough, and it kept tearing, so I had to make 4 logs instead of 2. There is a lot of butter in this recipe, so it tastes good, but I'm sure it's not very good for you.

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