Creamy Turkey Rolls with Basil Pesto

This one of the items I made on the cooking show pilot we recently produced for Food Network. It is absolutely delicious! I hope you don’t mind me bragging my ass off for a second or so…

Ingredients

Wild turkey or domestic turkey breast
Cream cheese, softened
Green, red and yellow peppers and onion, julienned finely
Fresh basil leaves
Salt & pepper to taste
Flour
2 eggs for wash
Ground pistachio nuts (or almonds if you can’t get pistachios)

Basil Pesto

½ cup extra virgin olive oil
2 cloves fresh garlic
½ cup pine nuts (or almonds if you can’t get pine nuts)
A BIG handful of fresh basil leaves (at least 2 cups, packed tightly) Can throw in the stocks too
1 tbsp dry basil
½ cup of fresh grated parmesan cheese
Salt & fresh cracked pepper to taste

Add all ingredients to a food processor or blender. Mix well, but not too thick. If it ends up a little thick, just add some more oil. Too thin… add some basil, or cheese.

Turkey Rolls

Using a kitchen mallet, flatten out the turkey breasts. Cover with plastic to prevent making a mess!

Spread softened cream cheese over the breasts. Then add sautéed peppers and onions, fresh basil leaves, salt & pepper.

Set up a standard breading station of flour, egg wash and ground pistachio nuts.

Roll up turkey breasts, then dredge in flour, egg wash and then of course, the pistachio nuts. Fry on medium high heat and keep turning until browned on all sides. Finish in the oven at 350 degrees for about fifteen minutes or so. Check for doneness.

When done, remove and let rest for five minutes. Slice them using a serrated knife so you don’t squash them. Plate the pieces on their sides so you can see the different colours inside the roll. Spread pesto along the side… serve with a simple pasta or rice.

Pound ‘er down!