Wednesday, May 11, 2005

Turkey Roulade with Cranberries and Chipotle

Turkey Roulade with Cranberries and Chipotle (Adapted from CL)

For the filling

2 teaspoons olive oil
2 1/2 cups finely chopped onion
2/3 cup chopped dried cranberries
1/2 cup white wine
1 tablespoon chopped fresh oregano
1 tablespoon minced chipotle chile, canned in adobo sauce (quite spicy, you may want to use 1 or 2 teaspoons if you're not used to heat)
1 garlic clove, minced

For the turkey

1 teaspoon salt, divided
1/2 teaspoon cumin
1/2 teaspoon ground chipotle chile powder
4 - 8 ounce turkey tenderloins
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil

To make the filling

In a medium saucepan, heat oil over medium. Add onions - cook until tender, about 10 minutes. Stir in cranberries, wine, chile and garlic - continue to cook until the liquid evaporates, about 7 to 10 minutes. Remove and set aside to cool.

Preheat oven to 375

To prepare the turkey

In a small bowl, stir together 1/2 teaspoon salt, cumin, and chile powder.

Slice each tenderloin lengthwise, cutting to, but not through, other side. Open halves and flatten them slightly with your hand. Pound each tenderloin until it is about 1/2" thick. Season evenly with the spice mixture. Evenly divide and spread the filling over each tenderloin, leaving about a 1" border around the edges. Roll up the tenderloins, jelly-roll fashion, starting with long sides. Secure at 2" intervals with twine. Season the turkey with the remaining 1/2 teaspoon salt and pepper.

In a large oven-safe skillet, heat oil over medium-high. Add tenderloins and cook, turning to brown on all sides, about 3 to 5 minutes. Transfer pan to oven. Bake until a thermometer registers 165 degrees, about 20 to 25 minutes. Remove and let the tenderloins cool for 10 minutes before taking off the twine and slicing. Try and cut them on the thick side, about 3/4" thick, so the filling does not squish out.

Makes about 6 to 8 servings.

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