Turkey Rolls With Oyster Stuffing
serves 4
Turkey and oysters, it turns out, go really well together. If you don't have any reserved stuffing from the stuffed pork chops, you could use your favorite stuffing with this recipe. This recipe is part of Andrew Schloss's Sunday Dinners.
8 turkey cutlets (3 to 4 ounces each)
1 pint oysters, drained
2 cups reserved stuffing from stuffed pork chops
1 tablespoon vegetable oil
prep: 10 minutes
total: 25 minutes
plastic wrap or parchment
smooth meat pounder
small skillet
large nonstick skillet
1. Place the turkey cutlets between sheets of plastic wrap or parchment, leaving at least 2-inches between each piece. Pound with a smooth meat pounder (or small iron skillet) to an even thickness of about 1/8 inch.
2. Cook the oysters in a small skillet over medium heat until they plump, 1 to 2 minutes. Add the stuffing to the pan and heat through.
3. Remove one sheet of the platic wrap or parchment from the cutlets. Divide the stuffing equally among the pieces of turkey and roll each cutlet around its stuffing.
4. Heat the oil in a large nonstick skillet until very hot. Brown the turkey rolls in the oil, turning them 3 times and cooking the meat about 2 minutes per side.
