Jivin California Turkey Roller Recipes

CALIFORNIA TURKEY SCALOPPINE

Steps:

• Pound turkey slices between two sheets of waxed paper until thin.
• Marinate in wine or lemon juice in refrigerator 30 minutes to one hour.
• Beat egg slightly with water. Combine bread crumbs with flour, salt, paprika and parsley.
• Dip turkey slices in egg, then coat with bread crumb mixture. Chill for 1 hour.
• In large skillet heat 2 Tbl olice oil. Saute turkey about 3 minutes on each side, until golden brown. Remove to shallow baking pan.
• Place tomato and avocado on each turkey scallopini, then top with cheese.
• Place under broiler until cheese melts.
• Arrange on platter or individual plates, allowing 2 slices per person. Garnish with fresh parsley.

ANTIPASTO CHEESE BALL CHRISTMAS TREE

Steps:

• In a bowl combine all the ingredients for the dip and mix until the ingredients are well combined.
• Place a piece of non-stick plastic wrap on a clean bench top or work surface. Scoop the cream cheese mixture out onto the plastic wrap and completely cover with another piece of wrap (you may need two pieces to cover it).
• Use your hands to mould the cream cheese into a tree shape. Then, carefully pick up the tree with one hand and peel off the plastic wrap on the bottom of the tree with your other hand. Place the tree straight onto a serving plate.
• Use a cake spatula to smooth the edges. Decorate with olives, sun-dried tomatoes and rosemary leaves/sprigs, lightly pressing each element into the cream cheese to ensure they stay on. Brush with some sun dried tomato oil from the jar (optional but adds even more flavour)!
• Top with a star cut out of a yellow or orange bell pepper OR a thick slice of cheese.
• Serve with crackers of your choice, salami and prosciutto slices rolled up!
• Recipe Notes.
• The cream cheese is more stable in a wider tree shape rather than a tall, thin tree. The taller tree folds over and collapses.
• If you find your cream cheese has softened too much and won't hold its shape, refrigerate it until it thickens again (about 20 minutes).
• Pat dry each olive and sun dried tomato on a sheet of paper towel before decorating your tree to make sure they stay on, or they may slide off if covered in oil from the jar.

ROASTED ROLLED TURKEY BREAST WITH HERBS

Steps:

• Preheat oven to 400 degrees.
• Combine butter, orange zest, parsley and sage in a medium bowl. Stir to combine; season with salt and pepper.
• Evenly distribute half of butter mixture under skin of turkey breast. Flip turkey breast and rub remaining butter evenly on inside of breast; season with salt and pepper. Starting with one short side, roll turkey breast into a log shape, tucking ends under to ensure even cooking. Using kitchen twine, tie breast at 1-inch intervals. Season generously with salt and pepper; set aside.
• Arrange onion slices in bottom of 12-inch ovenproof sauté pan and scatter carrots around perimeter of pan. Add 1 cup chicken stock to pan and place turkey breast, seam-side down, on top of onions. Transfer saute pan to oven and cook, basting turkey and vegetables every 15 minutes with pan juices, until turkey reaches an internal temperature of 150 degrees and juices run clear, about 1 hour 30 minutes. After an hour, tent turkey with foil to avoid overbrowning. Transfer turkey breast from pan to cutting board and cover loosely with foil. Let stand 15 minutes before slicing.
• Meanwhile, remove and discard vegetables from saute pan. Transfer pan juices to a fat separator; discard fat. Place pan over medium-high heat and add orange juice, scraping up any brown bits from bottom of pan. Return defatted pan drippings to pan and stir to combine. In small jar with tight-fitting lid, combine remaining 1 1/4 cups chicken stock with flour and shake to combine. Slowly add chicken stock mixture to pan, whisking to incorporate. Continue to cook until thickened, about 8 minutes. Season with salt and pepper. Slice turkey breast and serve with gravy.

SPINACH-FILLED TURKEY ROLL

Steps:

• In a large skillet, saute the mushrooms, green onions and celery in butter until tender. Stir in spinach and salt; heat through. Remove from the heat; cool. In a large bowl, combine the eggs, bread, minced onion, soup mix and pepper. Crumble turkey over mixture; mix well., On a large piece of heavy-duty foil, pat turkey mixture into a 16x10-in. rectangle. Spread spinach mixture to within 1 in. of edges. Roll up, starting with a short side; seal seams and ends., Place seam side down in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 50 minutes. Uncover; bake 10 minutes longer or until a thermometer reads 165°. Let stand for 5 minutes before cutting.

CAPONATA

Steps:

• Briskly sauté the onions and celery in the olive oil until the onions are brown around the edges.
• Meanwhile, mince the garlic, anchovies, salt and pepper together.
• Add to the onions, turn the heat way down and let it stew while dicing the bell pepper and eggplant.
• Add the diced pepper and eggplant.
• Cook over moderate heat until the eggplant is completely cooked, almost falling apart.
• (Eggplant is insatiable when it comes to oil. Don't feed it. If the eggplant sticks too much, toss in a spoonful of water to loosen it.) Add the tomatoes and simmer, partially covered, until the tomatoes are cooked — 10 to 15 minutes.
• Stir in the vinegar, capers, and olives.
• Simmer uncovered for a few minutes (until it's no longer watery) then fine-tune the seasoning with salt and pepper.
• Put in a bowl and let it cool uncovered.
• When it's at room temperature, serve or refrigerate.

JIVIN' CALIFORNIA TURKEY ROLLER

Steps:

• Make dressing: combine all ingredients in a blender or food processor and process until smooth, but not too smooth (a few chunks are nice).
• Make burgers: Combine all ingredients and form 4-8 patties (depending on what size you want).
• Grill patties on outdoor grill, or pan-fry them if you don't have a grill.
• Serve on toasted sourdough bread with liberal helpings of avocado/artichoke dressing. Serve with baby spinach, sliced red onion and/or tomato, and alfalfa sprouts.