Prep Time: 60 minutes Cook Time: 30 minutes Serves: 6
- 3 pounds of turkey breast cutlets
- 4 cups of cooked cornbread, crumbled and dried out
- 3 tbsp. butter
- 1 onion, chopped
- 2 stalks of celery, chopped
- 1 garlic clove, minced
- 1 tsp. dried sage
- 3/4 tsp. dried thyme
- 1 tsp. fresh sage, chopped
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1 egg
- 1 cup chicken stock
- 2 tbsp. canola oil
- 2 tbsp. maple syrup
- 1 tbsp. balsamic vinegar
- 1tbsp. Dijon mustard
1. Preheat a gas or charcoal grill to high heat. Also, preheat oven to 350 degrees.
2. On a cutting board or flat surface, place each cutlet and cover with plastic wrap. Using a meat pounder, flatten each cutlet until 1/8” thin.
3. In a skillet, heat butter over medium-high heat. Add onions and celery. Cook until softened. Add garlic, herbs, salt and pepper. Stir and cook 2 minutes. Let cool slightly and then add to cornbread in a large bowl. Add beaten egg and chicken stock. Stir until combined. Taste to see if more salt is needed.
4. Make glaze by mixing all glaze ingredients in a small bowl. Set aside.
5. To assemble roll-ups, place 3-4 tablespoons of cornbread stuffing onto each cutlet. Roll up turkey with stuffing inside and tie with two pieces of butcher’s twine.
6. After every cutlet is rolled, brush with oil and grill on a hot charcoal or gas grill, turning until all sides are seared (center of roll-ups will not be cooked completely). After turning each roll-up once, brush with the glaze, and continue brushing as you turn them each time. Remove from grill and place in a baking dish.
7. Using kitchen shears, snip and remove each tie on the roll-ups. Cover with tin foil and place in oven to finish cooking. Interior temperature should reach 170 degrees using a meat thermometer in the center of the roll-up. This should take 10-15 minutes.
8. Let rest for five minutes before serving.