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Turkey Rolls with Sun-dried Tomato and Walnut

(serves 4)


8 3 oz turkey breast scalloppine, pounded thinly

4 Tbsp extra virgin olive oil

flour for dredging

½ cup white wine

1 cup broth

2 Tbsp parsley, chopped

For Stuffing:

8 + 2 Tbsp chopped sun dried tomato

4 + 1 Tbsp chopped walnuts

2 Tbsp grated parmigiano

1 egg

2 slices white bread, crumbled

1 Tsp minced garlic

salt and pepper


1. To prepare the stuffing, in a bowl combine 8 tablespoons sun-dried tomato, 4 tablespoons walnuts, parmigiano cheese, white bread, egg, garlic, salt and pepper and mix well.

2. Place the scallopine on a board. Divide the stuffing mixture evenly among the scallopine and roll them, as per demonstration and dredge the rolls in flour.

3. In a skillet heat olive oil and place the rolls seam side down. Sear the rolls on all sides. Add the remaining sun-dried tomato and white wine and allow to evaporate. Add the broth and simmer for

10-15 minutes. Adjust to taste with salt and pepper and sprinkle with chopped parsley before serving.