Tag Archives: Chopped Celery

Turkey Involtini

The holidays can be a lovely time of year to get together with large groups of family and friends; but it can also be a good time for an intimate , quiet gathering. If you planning a Thanksgiving for two, a small holiday gathering, or are just plain tired of old fashioned turkey,  spice up your table with these delicious, quick and easy turkey involtinis.  Involtino is the Italian word for roll-ups. In our version, turkey cutlets are “stuffed” with onions, celery and  fresh sage mixture and braised in white wine . Serve with rustic potatoes, cranberry-cabernet sauce  and voila ! A sophisticated and wonderful feast, that is ready in less than an hour.

Ingredients: ( for 4 involtini)

4 turkey cutlets
1 medium onion, chopped
1 cup chopped celery ( about 4 large stalks)
1 apple pealed and chopped
1 egg beaten
1 bunch fresh sage or the herbs of your choice
nutmeg, salt and pepper to taste
flour for dusting the involtini
3 Tbls olive oil
2 cups dry white wine
12-20 toothpicks to hold the involtini while cooking

 

Salt and pepper each cutlet and pound ( if necessary) till they have a thickness of 3/4 inch. Take the celery, apple, onions and part of the sage and mix in a bowl. Add the beaten egg and condiment to taste.
Take each cutlet, place on plastic wrap and spread 1/4 of mixture on each. Then using the plastic wrap to aid yourself, carefully roll the cutlet. Place 3- 4 toothpicks on each cutlet so it remains closely together. Repeat with each cutlet, then dust lightly with flour, salt and pepper.

In a large skillet, heat the oil over med-high heat, add the involtini and brown , turn every 2 minutes to brown each side. This is best done with the use of cooking tongs. Once all sides are brown, add the wine, ( it will make a lovely noise). Reduce to medium heat, partially cover and let cook for 30 minutes or till half of the liquid evaporates. Let stand for 10 minutes before serving.

To serve: Remove toothpicks and slice each involtini crosswise ( see picture). Place on individual plate, and add a small amount of wine reduction on the side. Serve with Rustic potatoes and Cranberry- Cabernet sauce. ENJOY!

Tomatoes Stuffed With California Style Chicken Salad

 

This is a wonderful dish to serve as an appetizer, or as a light lunch and it “brown bags”  very well!

Make up to two days ahead for a party and chill in plastic covered trays. We tried many chicken salad recipes but they were all bland once placed in the tomatoes.  

Finally, we tried it ” california style” with fresh red grapes and it was PERFECT! . Grapes not in season? Try using California raisins instead , you will still get the hint of sweetness to the salad that makes it satisfying and unique.

The recipe is great for using “less than perfect”  tomatoes; once the salad is in they will look scrumptious !

 

Ingredients:

8 medium size tomatoes

For The Salad:
2 cups cooked chicken breast, finely chopped
1 cup California seedless grapes, quartered
1/2 cup chopped celery
1/4 cup chopped walnuts
1 tablespoon chopped shallot
1 cup canola oil mayonnaise
Salt & pepper to taste

Mix the chicken with the rest of the ingredients, remember to taste for salt & pepper before adding the mayo. Let it rest in the fridge for 30 to 45 minutes so the flavors blend.
Meanwhile, cut the tops off the tomatoes and remove the core. Turn the tomatoes upside down to drain any remaining liquid ( about 15 minutes).
Fill the tomatoes with the mix and return to the fridge for 10 minutes or until chilled . Serve over a bed of mixed greens or white rice salad Click here to see recipe for Tuscan Rice Salad .