Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Slices turkey breast meat * 1 tb Butter
Stuffing 1/4 c Dry Madeira or Marsala
2 ts To 3 ts flour 3/4 c Chicken broth

--------------------------STUFFING-------------------------------
1 tb Butter 1/4 ts Crushed, dry red pepper flks
Large shallot, minced 1/4 ts Crushed, dry thyme
Clove garlic, minced 2 x Slices day-old bread
1/4 lb Mild pork sausage/grnd pork Salt, pepper to taste
1/4 ts Crushed, dry sage

* about 1/3 to 1/2 inch thich (about 12 ounces)

Place turkey slices between 2 sheets wax paper and pound to 1/4 to
1/6-inch thickness. Working with 1 turkey slice at a time, mound 1/4
stuffing into center of each slice and roll up, or if not possible,
bring ends of slice to center. Close turkey slices with wood picks.

Place flour on plate. Lightly dust turkey rolls with flour. Melt
butter in large skillet. Add turkey rolls, open ends up and brown
turkey on all sides, about 5 minutes (some stuffing may spill out).

Remove turkey from skillet. Add Madeira and cook over medium heat,
scraping up browned pieces from skillet. Add chicken broth. Return
turkey rolls to pan. Cover skillet and cook over low heat until
turkey is cooked through, 7 to 10 minutes.

Serve turkey with gravy and any stuffing in skillet.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
STUFFING: Heat butter in large skillet. Add shallot and garlic and
saute over low heat until tender, about 5 minutes. Add sausage,
breaking up with fork, and cook until browned. Do not drain fat.

Add sage, red pepper flakes, and thyme. Crumble bread and add to
mixture. Cook over low heat 5 minutes to blend flavors. Season to
taste with salt and pepper.

~- from the LA TIMES FOOD SECTION, 11-21-91
by Bev Bennett

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