Individual Turkey Roulades with Spinach, Blue Cheese & Cheddar
Preheat oven to 400 F with rack at center. Heat a large skillet over medium to medium-high heat with 1 tbsp EVOO. Once hot, turn off the heat, add 1 1/2 lb roughly chopped spinach and let wilt. Remove from pan and drain any excess liquid with a towel. Heat 2 tbsp EVOO in pan over medium heat, then add 2 chopped shallots and 3 minced cloves garlic. Stir for a minute or two, add back the spinach, and season with 1/8 tsp nutmeg, 1/2 tsp red pepper flakes, and salt. Add 1 tbsp lemon juice, then 1/2 c seasoned bread bits or stuffing cubes and combine. Let cool. Pound 4 large turkey breast cutlets very thin between plastic wrap. Season with salt and pepper. Arrange the spinach stuffing on turkey cutlets leaving a 1-inch border. Add 1 1/2 c of a mix of crumbled blue cheese and shredded white sharp cheddar (or other cheese) and 2 tbsp chopped sage. Sprinkle with 1/2 c finely chopped walnuts, pine nuts, or hazelnuts (optional), evenly topping the spinach. Firmly roll the roulades into logs, tucking the short ends in first and then rolling lengthwise. Place seam-side down in a shallow casserole. Add ¼ cup chicken stock. Drizzle the roulades with EVOO and season with salt, pepper, thyme, and poultry seasoning. Cover and roast 15 minutes, uncover and roast 15-18 minutes more, or until golden. Slice roulades and place each over a puddle of cranberry sauce.
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