Tuscan Turkey Rolls

Have you ever looked at a recipe and felt you understood how to make it and then prepared according to what you thought you read? Hmmmm, well that’s exactly what happened to me as I did not follow the instructions!  For some reason, sun-dried tomato pesto stood out in my mind and I merrily went to work on making some. It was only after I had the pesto made did I refer to the recipe again. Oooops! But fear not, all turned out quite well and I think this is how recipes are born; trial and error.  Besides, a recipe is a guide that shows you what steps need to be taken and for the cook to then massage according to their own tastes. 

Makes 12 rolls
recipe adapted from Canadian Home Trends
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3 turkey scaloppine
3 tablespoons (50ml) sun-dried tomato pesto
2 tablespoons (30ml) chopped toasted pine nuts
2 tablespoons (30ml) grated Parmesan cheese
2 garlic cloves, minced
1 tablespoon olive oil
1/4 cup (60ml) balsamic vinegar
3 tablespoons (50ml) olive oil
2 tablespoons (30ml) maple syrup
1 tablespoon (15ml) Dijon mustard

Combine sun-dried tomato pesto, pine nuts, parmesan, garlic and olive oil and spread over the tops of the turkey scaloppine. Roll up from a long side and secure with wooden picks. Combine the remaining 4 ingredients, reserving 1/4 cup (60ml). Grill rolls on direct medium heat for about 12 minutes, turning occasionally and brushing with remaining vinegar mixture, until turkey is no longer pink inside. Remove from grill and cover with foil. Let stand 5 minutes. Remove picks and slice diagonally into 4 pieces each. Serve with reserved vinegar mixture.


The Culinary Chase’s Note: Serve this on a bed of arugula for a slight peppery flavor. You can also make these rolls up ahead of time before grilling by covering and chill until ready to use. I wasn’t able to get turkey scaloppine so I purchased boneless, skinless chicken breasts, halved each breast lengthways and pound them out to an even thickness.