Veal Or Turkey Roulades With Dried Apricot Rosemary Stuffing And Apricot Mustard Sauce
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
45
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Celery (chopped)1 tsp
Unsalted Butter1.25 cups
Chicken Broth1 cup
Apricot Nectar (canned)1.5 tbsps
Dijon Mustard2 tbsps
Yellow Cornmeal1 tbsp
Olive Oil1 cup
White Wine (dry)1 tsp
Arrowroot1 cup
Onion (chopped)Directions:
1
Preheat oven to 350°F
2
Toast bread with salt and pepper to taste in a shallow baking pan, shaking pan occasionally, 10 minutes, or until golden brown and crisp
3
Transfer bread to a large bowl and keep oven at 350°F
4
In a 10-inch non-stick skillet cook onion, celery, and rosemary in butter over moderate heat 5 minutes, or until onion is softened
5
Stir in apricots and 1/4 cup broth and cook until almost all liquid is evaporated, about 2 minutes
6
Add mixture to bread with salt and pepper to taste and toss until combined well
7
Let stuffing cool
8
Stuffing may be made 1 day ahead and chilled, covered
9
In a measuring cup whisk together apricot nectar, mustard, and remaining cup broth and reserve
10
Gently pound cutlets, 1 at a time, between 2 sheets of plastic wrap until about 1/4 inch thick, trying not to make any holes in them
11
Discard plastic wrap and season cutlets with salt and pepper
12
Spoon stuffing down a long side of each cutlet, leaving a 1/2-inch border along edge
13
Roll up cutlets tightly to enclose stuffing and secure top seams, openings at both ends, and any holes with wooden toothpicks
14
Put cornmeal with salt and pepper to taste in a shallow bowl and coat roulades evenly in mixture
15
In cleaned skillet heat oil over moderately high heat until hot but not smoking and brown roulades 3 minutes
16
Arrange roulades in one layer in an 8-inch square glass baking dish
17
Deglaze skillet with wine over moderate heat, scraping up any brown bits, and add to baking dish
18
Pour reserved nectar mixture around (not over) roulades in baking dish
19
Cover dish tightly with foil and braise roulades in middle of oven 30 minutes, or until just cooked through
20
Transfer roulades with tongs to a cutting board and carefully remove wooden picks
21
Transfer liquid in baking dish to a small saucepan and boil until reduced to about 1 cup
22
Remove pan from heat and whisk in arrowroot and salt and pepper to taste
23
Cut roulades diagonally into 1/4-inch-thick slices and spoon sauce over top
24
Preheat oven to 350°F
25
Toast bread with salt and pepper to taste in a shallow baking pan, shaking pan occasionally, 10 minutes, or until golden brown and crisp
26
Transfer bread to a large bowl and keep oven at 350°F
27
In a 10-inch non-stick skillet cook onion, celery, and rosemary in butter over moderate heat 5 minutes, or until onion is softened
28
Stir in apricots and 1/4 cup broth and cook until almost all liquid is evaporated, about 2 minutes
29
Add mixture to bread with salt and pepper to taste and toss until combined well
30
Let stuffing cool
31
Stuffing may be made 1 day ahead and chilled, covered
32
In a measuring cup whisk together apricot nectar, mustard, and remaining cup broth and reserve
33
Gently pound cutlets, 1 at a time, between 2 sheets of plastic wrap until about 1/4 inch thick, trying not to make any holes in them
34
Discard plastic wrap and season cutlets with salt and pepper
35
Spoon stuffing down a long side of each cutlet, leaving a 1/2-inch border along edge
36
Roll up cutlets tightly to enclose stuffing and secure top seams, openings at both ends, and any holes with wooden toothpicks
37
Put cornmeal with salt and pepper to taste in a shallow bowl and coat roulades evenly in mixture
38
In cleaned skillet heat oil over moderately high heat until hot but not smoking and brown roulades 3 minutes
39
Arrange roulades in one layer in an 8-inch square glass baking dish
40
Deglaze skillet with wine over moderate heat, scraping up any brown bits, and add to baking dish
41
Pour reserved nectar mixture around (not over) roulades in baking dish
42
Cover dish tightly with foil and braise roulades in middle of oven 30 minutes, or until just cooked through
43
Transfer roulades with tongs to a cutting board and carefully remove wooden picks
44
Transfer liquid in baking dish to a small saucepan and boil until reduced to about 1 cup
45
Remove pan from heat and whisk in arrowroot and salt and pepper to taste
46
Cut roulades diagonally into 1/4-inch-thick slices and spoon sauce over top