Makes 4 servings
2 tbsp (30 ml) butter
1 1/2 cups (375 ml) sliced mushrooms
1 small red pepper, sliced into strips
3 cups (750 ml) washed baby spinach leaves
1 shallot, chopped
1 clove garlic, minced
Salt and freshly ground pepper to taste
4 large turkey cutlets
4 oz (120 g) Canadian Aged Cheddar Cheese, cut into 4 large sticks
1/2 cup (125 ml) white wine
Preheat oven to 350°F (180°C). In a skillet over high heat, melt half the butter and sauté vegetables with shallot and garlic. Season and let cool. Spread vegetables over cutlets and add Aged Cheddar sticks. Fold edges over filling and roll cutlets to trap filling inside. Tie or pin with toothpicks. Melt remaining butter in skillet over high heat and quickly brown rolls on all sides. Set in ovenproof cookware and bake. Add white wine to hot skillet to collect juices, then pour over cutlets. Cook for another 5 to 7 minutes. Slice rolls diagonally before serving to reveal stuffing, and drizzle with cooking juices.
Do you have a kick-ass recipe you’d like to share. Drop us a line.