The very talented mother/daughter duo of Equal Opportunity Kitchen are planning a wedding. Yes Psychgrad and R are getting married!! Congratulations are definitely in order. This will be a day for remembering all the beautiful things that have been and a day for looking forward to all the beautiful things yet to come. There is a lot of planning involved in the big day!!! To get some ideas from all of you talented bloggers Psychgrad is holding another rendition of their very popular Tried, Tested and True event Tried, Tested and True - Wedding Edition. What would you serve to impress a group of approximately 20-30 people that can be featured on a buffet or sweet table?
I have had this particular hors d'oeuvres on my list of things to try for a while. The filling in these little rolls is reminiscent of the holidays with a slight sweetness from the cranberries. I can also imagine these delicious rolls with a filling of goats cheese and spinach. These are not just "eye candy", the fragrance alone from the sprigs of rosemary make these an ideal addition to a buffet table. They are quick and easy to prepare and can be made far in advance. The stuffed turkey scallopine are rolled up tightly in aluminum foil like Christmas crackers and baked in the oven. When cool, slice each roll and spear each piece with sprigs of rosemary. Perfecto!!!
This recipe comes from Anna Olson on the Canadian Food Network. She lives in the Niagara region with her husband Michael.
Before I get to the recipe I have a winner to announce for the More Than Burnt Toast 2 Years of Blogging Giveaway...........drum roll please...........
TS of Eating Club Vancouver . Send me your address and I'll send your prize!!!!! You chose Laura Calder's new book "French Taste". TS lives in Vancouver...I could almost drive there to deliver it in person:D
**Turkey and Trimming Pinwheels**
2 tbsp olive oil
1 cup finely diced onion
2/3 cup finely diced celery
2 tsp chopped fresh sage
1 tsp chopped fresh thyme
1 tsp salt
1/2 tsp black pepper
1 1/2 cups dry breadcrumbs
4 to 6 tbsp chicken stock
1/3 cup coarsely chopped dried cranberries
1 lb. turkey scallopini (about 4 portions)
4 to 6 rosemary stems, cut into 2-inch lengths
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In a large sauté pan, heat oil for 1 minute, then add onion and celery and cook, stirring often, until onions are translucent, about 5 minutes. Stir in sage, thyme, salt and pepper and cook 1 minute more. Remove from heat and cool slightly.
Stir in breadcrumbs, 4 tbsp chicken stock and cranberries to combine. Mixture should hold together when squeezed – add more chicken stock to moisten, if needed.
Preheat oven to 350 F.
Lay out a sheet of aluminum foil just slightly larger than a portion of turkey scallopini. Lay a sheet of parchment paper over foil. Place a portion of turkey scallopini on parchment and spread or press a thin layer of breadcrumb mixture over scallopini. Roll up scallopini and wrap with parchment/foil layer, twisting ends to secure. Place on a baking tray and repeat with remaining scallopini portions.
Bake scallopini for 25 minutes, until an internal temperature of 180 F is reached. Cool scallopinis to room temperature, then chill until ready to serve.
To serve, unwrap scallopinis and slice on the bias into ½-inch slices. Remove half of leaves from each 2-inch rosemary stem and insert into slice of turkey.
Pinwheels can be served cold or warmed for 8 minutes in a 350 F oven. Delicious served with a maple, honey or cranberry mustard.
TIP:
Take a thin skewer and pierce each turkey pinwheel, then using the same guideline pierce the sprig of rosemary through pinwheel too.
