This year we are invited to attend beautiful Thanksgiving dinner with our family and friends, so I decided to make nice side dishes which will compliment big bird and all other wonderful creations.
Rolada is something that my mom used to make when I was a kid but she was using ground beef. I made it with ground turkey, because of the Holiday and it’s much more healthier option.
Turkey Rolada Stuffed with Hard Boiled Eggs & Cranberry Chutney
-1/2 small red onion, grate
-1 large egg for mixture, 4 eggs(precooked- hard boiled)
-1/4 cup dried whole wheat bread crumbs
-1/4 cup chopped fresh Italian parsley leaves
-1/4 cup grated Parmigiano-Reggiano cheese
-1 teaspoon sea salt
-1/4 teaspoon ground black pepper
-1 pound ground dark turkey meat
-1 pound fingerling potatoes
Add the onion, egg, bread crumbs, parsley, cheese, salt and pepper to a large bowl and blend. Mix in the turkey.
Shape the flat rectangle and line up 4 hard boiled eggs .
Slowly cover the eggs with rest of the meat and form rolada.
Place on a large baking sheet already prepared and covered with aluminum foil.
Preheat oven to 400 F.
Arrange fingerling potatoes around rolada and drizzle with olive oil.
Bake for 60 minutes or until rolada temp reaches 180F.
I love to cover whole meal-pan with aluminum foil for 4o minutes and then bake uncovered for additional 20 min so meat can get nice brown crust and potatoes are perfect.
Turkey rolada is packed with protein, approximately 19 g per slice, low in fat.
-1 orange, peeled, tough membrane removed, chopped
-1/4 cup orange juice, orange squeezed
-1 package fresh cranberries
– 1/4 cups brown sugar
– 1 large Honey Crisp apple, peeled, cored, chopped
– 1 Comice pear , peeled, cored, chopped
– 1/4 cup golden raisins
– 1/4 cup chopped walnuts
– 1/2 tea spoon allspice
I am very thankful that we have big orange tree in our backyard so we can have organic oranges available all year long. I love using oranges or peel in cooking, they really enhance the flavor of prepared dish.
Combine all ingredients in a large saucepan, bring to a boil.
Reduce heat, simmer, stirring occasionally, for 6 to 8 minutes, or until cranberries are bursting. Chill until serving time.
You can also freeze part of the Chutney and use it later on on Turkey sandwiches or other meats. It is delicious.
Sometimes life gets to busy…..we should be thankful for all the small things and the bigger ones.
Happy Thanksgiving Everybody!