Best 5 Breaded Turkey Rolls Recipes

ALICE'S TURKEY DAY LIGHT ROLLS

Steps:

• Stir milk, 4 1/2 tablespoons shortening, sugar, and salt together in a bowl. Cool until mixture is lukewarm.
• Pour water into a bowl and sprinkle yeast over the top. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes; stir. Stir milk mixture into yeast mixture until smooth.
• Beat 2 1/4 cups flour into yeast mixture until smooth. Gradually stir in remaining flour until dough comes together.
• Turn dough out onto a lightly floured work surface and knead until dough is smooth and elastic, about 8 minutes. Place dough in an oiled bowl, brush with melted shortening, cover the bowl with a clean towel, and set in a warm place to rise until doubled in volume, about 2 hours.
• Punch dough down and form into 24 rolls. Place rolls on a lightly greased baking dish, cover with a towel, and let rise until doubled in volume, about 40 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, 12 to 15 minutes.

STUFFED TURKEY ROLL

Steps:

• In a large bowl, combine the egg, oats, salt and pepper. Crumble turkey over mixture and mix well. Pat into a 12x9-in. rectangle on a piece of heavy-duty foil; set aside., In a large saucepan, saute onion and celery in butter until tender. Remove from the heat. Stir in water, sage and thyme. Add stuffing; stir until well coated. Spoon over turkey to within 1 in. of edges. Roll up, jelly-roll style, starting with a short side and peeling away foil while rolling., Place loaf, seam side down, in a greased 9x5-in. loaf pan. Place bacon strips over top. Bake, uncovered, at 325° for 60-70 minutes or until meat is no longer pink and a thermometer reads 165°.

BREADED TURKEY ROLLS

Steps:

• Flatten turkey cutlets to 1/8-in. thickness. Top each with a slice of ham and cheese; spread with mustard. Roll up tightly and secure with toothpicks.
• In a shallow bowl, combine the bread crumbs, salt, pepper and paprika. Brush with turkey roll-ups with mayonnaise, then coat with crumb mixture.
• Place in an 11-in. x 7-in. baking dish coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until meat juices run clear.

TENDER BREADED TURKEY CUTLETS

Steps:

• Mix the bread crumbs and cheese in a shallow dish. Spread both sides of turkey with sour cream and press into the bread crumb mixture to coat.
• Heat the oil in a skillet over medium heat. Place turkey in the skillet and cook 5 to 7 minutes on each side, until lightly browned and cooked through.

EMERIL'S TURKEY ROULADE

Steps:

• Preheat oven to 400 degrees. Place turkey, skinned side up, on a work surface. Hold a sharp knife parallel to the cutting surface, and starting on the thicker side, cut the turkey almost completely in half without cutting all the way through; open like a book. With a meat mallet or small heavy skillet, pound turkey to a 1/2-inch thickness.
• Spread stuffing on turkey breast, leaving a 1/2-inch border all around. Starting at a long end, roll turkey over stuffing; pat and tuck turkey to form a uniform log.
• Place turkey roulade, seam side down, on a rimmed baking sheet. Lay bacon crosswise over turkey, overlapping slices slightly. Using kitchen shears, trim ends of bacon so slices extend 1/2 inch beyond roulade on each side; tuck ends under. Roast, until an instant-read thermometer inserted in thickest part registers 165 degrees, 45 minutes to 1 hour. Let rest 15 minutes; slice and serve, garnished with thyme, if desired.